Crab Cakes
One of my New Year’s resolutions this year was to eat less red meat – and well actually, meat in general. Don’t get me wrong – I love me a good steak or burger and won’t give that up all together. I’m just a little more strategic about when I eat my red meat and the quality of the meal when I do. Will I ever give it up all the way? I never say never but in the meantime, this decision has force me to try new recipes and make healthier choices at home and in restaurants.
Take these lovely crab cakes for example. I found this recipe through Pinterest and would have never tried it before. Besides it Lent…and my hubby loves them. He asked me to buy one of those cans of crab meat that you find in the seafood section of the grocery. I have to admit I was a little afraid of what was inside that can. Boy was I wrong! Inside that can was beautiful white crabmeat. It didn’t stink and it was so flakey!
One of the reasons that I write in this blog is not only to share recipes with you but to save them for me. One of my passions is finding new recipes and experimenting in the kitchen. I found this delightful blog – South Your Mouth that features southern recipes that I intend to try more of. But enough about that – let’s get onto these crab cakes!
These delightful little cakes are easy to make, flakey and healthy! We had ours with a wedge salad last night.
- 1 pound blue crab meat - I used canned crab meat which works beautifully
- 1 stalk of celery, finely diced
- 1 small onion, finely diced
- 1 teaspoon Dijon mustard
- 1½ tablespoons mayonnaise
- 2 eggs, beaten
- 1 tablespoon parsley
- ½ teaspoon paprika
- ½ teaspoon celery seeds
- 1 tablespoon Old Bay seasoning
- 2 slices bread, cut into small cubes
- Melted butter
- Lemon wedges
- Combine crab meat, celery and onion in a medium bowl; set aside.
- In a small bowl add mustard, mayonnaise, egg, parsley, paprika, celery seed and Old Bay seasoning and mix until thoroughly combined.
- Add mustard mixture and bread cubes to crab mixture and toss until just combined.
- Refrigerate for a few hours for the bread to get soft and absorb the flavors.
- Spray oil the insides of a 12-muffin muffin tin.
- -Divide crab mixture evenly into muffin tin (you'll get anywhere from 10-12 crab cakes depending on how big you want them).
- Bake at 375 degrees for 30 minutes or until golden brown.
- Let crab cakes rest 5 minutes in the muffin tin.
- Slide a knife around the edges of each crab cake to loosen then remove each to a serving platter.
- Squeeze crab cakes with fresh lemon juice when serving if desired.
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Cannot wait to try this, my friend! Looks yummy! You always inspire me, Linda! Thanks.
These crab cakes were totally delightful. Light and flavorful ~ so easy to make. I used canned, refrigerated crab which worked out beautifully.
They are delightful – aren’t they?
Is there something else I could use in place of the mayo?
Yes, you can replace plain greek yogurt for the mayo. Enjoy!