Recipe: Plate-lickin’ crab cake

I’d like to offer you one of our household staples; a favorite of not only my Hubs but our children as well. It’s relatively easy and most ingredients can be altered to fit what you have on hand. It can be prepared ahead of time, or it can be whipped up last minute.

The crab cake.

You will need the following essentials:
10-12 ounces of crab meat
1 egg
3/4 cups of bread crumbs or Panko breads crumbs
1 tsp. Worchestershire
Salt and pepper, 1 tsp. of each
1 medium diced onion
1 tblsp. minced garlic
(The remaining ingredients can be swapped out with whatever you have on hand)
1 shredded carrot
1 shredded zucchini, skin and all
1 finely diced celery stalk
(I’ve even used broccoli, peppers and spinach)

In a medium saucepan, on medium-high heat, add the fat of your choosing whether it is butter or oil or a mixture of both; enough to coat the bottom of the pan, about one tbsp. Add your veggies and sautee until tender— you dont want any color. Once the veggies are soft, turn off the heat.

In a separate large bowl, combine all remaining ingredients other than crab. The mixture should be lumpy. By this time, the veggies should have cooled, so you can add them to the large bowl along with the crab. With this mixture, fold gently to avoid the crab falling apart…you want big chunks.

Do you remember that pan used earlier to sautee the veggies? We are now going to use that pan to sautee the crab cakes. Bring your pan back up to medium-high heat while you form your crab cakes. You will want to make them about 1/3 cup in size and form them into a 3-inch flattened circular disk–should yield about 10 crab cakes.

You can put your crab cakes in the pan once it comes to temperature. However, be careful not to crowd the pan. You want them to brown. You will cook these about 6-8 minutes on each side.

I don’t know about you, but we like our crab cakes with a tangy sauce. For this you will need the following:
1/3 cup mayonnaise
1/3 cup sour cream
Zest 1 lemon
1 tsp. Worchestershire
1 tbsp. of either minced dill pickle or capers
1.5 tsp. grainy mustard–not yellow

Combine all the ingredients in a bowl with a spoon and set it aside. Once all of the crab cakes have cooked through, the de-zested lemon should be cut in half and squeezed atop the crab cakes.

Hubs likes a bed of fresh spinach under his crab cakes, especially when the heat from the cakes slightly wilts the spinach. I’ve on occasion done a simple side salad of spinach and grapes as well which he loves.

Spoon on the sauce as much or as little as you prefer, and indulge. Bon appetit. It’s healthy and light enough, go ahead and have two.

Not only is this DELICIOUS, and so versatile, but also my 5-year-old and both my 2-year-old’s eat just as much as we adults do. It’s a great way to get veggies into your family and heck, clean out your fridge too.

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