Crab Cakes

Crab Cakes

It is funny how things work sometimes. I had picked up a small package of crab legs yesterday. One of those impulse buys that comes from shopping while hungry. No plan really- figured I’d just boil them up and melt a little butter. Then I got a call from a friend I hadn’t seen in awhile. I made the dinner invite without really thinking much about the menu. I knew I had plenty of veggies and other ingredients on hand but no other proteins. The crab would be great- but at just over a pound of legs there was never going to be enough for dinner for 2 people. The solution- crab cakes. It worked out perfectly. With fresh coleslaw, baked potatoes, beet salad and steamed broccoli dinner was complete.

Crab Cakes

  1 1/2 c. crab meat- leave some in chunks

3/4 c. panko bread crumbs

2 eggs

1/4 c. minced sweet onion

healthy dash of hot sauce

2 T. chopped parsley

1 T. lemon juice

salt and pepper to taste

1 T. butter

1 T. oil

Mix all ingredients together (except butter and oil) and chill until ready to make the crab cakes. Heat butter and oil together in skillet. Form crab mixture into 8 patties and place in skillet. Cook on high until lightly browned on one side. Turn heat down to medium, turn cakes and cook until heated through and nicely browned on both sides. They are pretty delicate so turn carefully. Serve with tartar sauce and lemon wedges, if desired.

Cook crab cakes until browned on both sides