Crab Cakes

One of the new products I purchased on a recent trip to Trader Joe's was canned crab meat.  I am not usually a canned fish person, but thought I would give this a whirl.  I decided I wanted to make crab cakes.  A lot of the time I go to the standard recipe sites to look up a specific dish, but this time I decided to check out a fellow blogger's site.

I enjoy reading Kevin's posts on his blog Closet Cooking.  He always has a variety of recipes that he shares.  So, I went on over to his site and did a search on crab cakes and I found this great recipe.  These were so easy to make and I cannot wait to make them again.  My only adjustment was that I did not use as much as the green onions.  I made 7 crab cakes out of this recipe.  We found that two crab cakes on a bed of lettuce made for a perfect dinner.  You could make these smaller and serve as appetizers as an option too.

We topped the crab cakes with a homemade version of Inner Beauty Hot Sauce.  My brother had given me some habanero peppers a few days ago and I put them to good use.  We were both big fans of Chris Schlesinger's Inner Beauty Hot Sauce and were sad when they stopped producing it.  I had found a recipe online and decided to give it a shot.  I learned after I made this that the original version is slightly different, but this was close.  This hot sauce is mustard base with habaneros and mango.  It's got a Caribbean flair to it.  I was so pleased with the results!  My camera was having issues and the ones I took with my iPhone were blurry (user error!) so I am going to wait to post about it until I try the "real" version.

Crab Cakes
adapted from Closet Cooking

(Printable Recipe)

1 pound crab meat
3/4 cup panko bread crumbs
1/4 cup milk
1 egg
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon mustard
2 green onions (sliced)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1 tablespoon butter

Directions:

Mix the crab, bread crumbs, milk, egg, mayonnaise, Worcestershire sauce, mustard, green onions, salt and pepper in a bowl.

Grab a handful of the mixture and form a patty.  I found that if you squeeze the patty together you will not have an issue of it falling apart.  Don't be afraid to do this! You could pop your mixture in the fridge to help this.  I was ready to eat and not willing to wait for it to chill. 

Heat the oil and melt the butter in a pan.

Fry the patties in the oil and butter until golden brown on both sides, about 2-4 minutes per side.