Crab Cakes

After eating crab twice in one day (Happy Birthday to You, Dear Husband!), and noticing a can of crab that had been languishing in the pantry, I decided it was time to see if we could create a crab dish that tasted just as good as the ones we had in the restaurants. I think we succeeded! Now crab is back on the grocery list, although it’s going to have to wait for a month with a healthier grocery budget.

Crab Cakes

(created after looking at a half a dozen different online recipes)

• 1 can (about 8 ounces) lump crab meat
• 1/2 cup bread crumbs (substitute panko or saltine crumbs if desired)
• 1 egg
• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped red/yellow/orange/green bell pepper
• 2 tablespoons finely chopped red/yellow/green onion
• 1 teaspoon mustard (Dijon preferred, but we didn’t have any so I used yellow mustard)
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco sauce
• additional Panko crumbs, if desired

Combine all ingredients and chill for a few hours. Form into four patties, then chill again for 30-60 minutes.  Gently coat with Panko crumbs, if desired, then cook in a heated non-stick pan (or a pan coated with vegetable oil) for a few minutes; carefully turn and cook on the other side for a few minutes. Serve immediately with Chili Mayo, or another sauce of your choice. Makes 2-4 servings, depending upon the size of your appetite.

Chili Mayo

• 1-2 tablespoons mayonnaise
• 1-2 tablespoons Miracle Whip
• 1-2 teaspoons chopped chives
• 1/2 teaspoon lime juice
• 1/2 teaspoon minced garlic
• 1/4 teaspoon chili powder
• 2 drops Tabasco sauce
• salt and pepper to taste

Combine all ingredients.