Crab Cakes

Crab Cakes

I had a few good friends over for dinner the other night. I wanted to make something special- so I made crab cakes. I had a can of lump crab meat I was saving, just to use for crab cakes. Everyone loved them.

The secret to crab cakes it adding just enough ingredients to hold the crab meat together, without  losing the beautiful texture of the crab in the process. These crab cakes did all that.

I had chives in the freezer, so I used them in my crab cakes. They added such nice flavor. I would prefer to use fresh, but we are a few weeks away from Spring. I had frozen these last fall.

I also used a little sour cream to help hold them together and to add moisture. I know many who prefer mayo as a binder. Either works, I just like sour cream.

I have pan fried them in the past, but decided to bake these in the oven. Either method works. It just comes down to what you prefer. By baking them, I had more time to get the rest of the dinner together.

We had them with fresh asparagus, coleslaw and creamed leeks and spinach. It was a truly special meal.

 

Crab Cakes

 

2 eggs

2 T. sour cream or Greek yogurt

1 t. thyme

1 t. lemon juice

½ t. cayenne pepper

½ t. dry mustard

Salt to taste

¼ c. fresh chopped parsley

¼ c. fresh chopped green onions or chives

About ½ c. breadcrumbs

1 lb. lump crab meat

Olive oil

 

Mix all the ingredients together, except oil. Start with about ¼ cup of the breadcrumbs and add just enough to hold the mixture together. Mixture will be crumbly. Form into patties- you can make 4 large or 8 small.

You can cook them one of two ways.

To bake: Place the crab cakes on a lightly oiled baking sheet and brush the cakes with a little more oil. Bake in a preheated 450- degree oven for 15 – 18 minutes, for small cakes. Bake 20-24 minutes for large cakes. Turn them once during baking to brown both sides.

To pan fry: Heat skillet to medium hot. Add oil and gently add the cakes. Cook for 4-5 minutes per side, or until golden brown and crispy. Turn once, carefully, to brown on both sides.