Monday, March 11, 2013

Why Don't I Eat This More?!??! feat. Crab Cakes

I'm back! 

Have you ever noticed that there are a lot of  foodstuffs out there you absolutely adore, and yet you rarely take the time to prepare or eat? For example, how often do you make a Club Sandwich at home, even though it's really not that tough? Or , in this case, Crab Cakes? I've never made them before (although I have made something similar in the form of Salmon Cakes), I've rarely ordered them in restaurants, and yet they're absolutely delicious!

Crab Cakes

For 12 cakes


- 1 tsp olive oil
- 1 small onion, diced
- 2 eggs
- 2 cans crab meat
- 1 red pepper, diced
- 1 cup panko, plus another cup to coat cakes
- 4 tbsp cilantro, chopped
- 4 cloves garlic, minced
- 1 tsp Dijon mustard
- 2 tsp curry powder
- 1 dried chipotle pepper, powdered (or 1 tsp chipotle powder)
- 1/2 tsp allspice powder
- 1 tsp dried thyme
- 2 tsp Worcestershire sauce
- hot sauce to taste
- salt and pepper to taste
- 3-4 tbsp olive or vegetable oil for frying (or more if needed)


- Heat oil and sauté onions for about 5-6 minutes.
- Crack eggs into a bowl and beat with a fork.
- Add rest of ingredients (including onions, not including extra panko for coating) and stir together.
- Form crab cake "batter" into patties and coat in remaining panko.
- Heat oil in pan (and maybe add a touch of bacon fat, trust me) and fry crab cakes until golden and crispy, turning at least once.

Fryin' up those onions!

Throw everything in a bowl to start!

Fork it all!

Fry em in oil! (maybe with a little bacon fat?)

Serving up the goodness involves tartar sauce and maybe some kind of side dish. In this case, we went with creamed spinach.

But, we'll throw together some Tartar Sauce for you now!

Tartar Sauce
- 1 cup mayonnaise
- 2-3 cloves garlic, minced
- juice of half a lime
- 2-3 tbsp green relish (or chopped dill pickles)
- 1/2 tsp capers, chopped 
- dash smoked paprika
- pinch salt
- Stir everything together, mixed well.

Ready for snarfing!

And that's that! This was another one of those recipes that really worked well, likely because it's really hard to mess up the combination of ingredients that make up Crab Cakes .

But back to the original point of this post, which is this: Why the frak don't I make this dish more often? I think I might have to change that, because really, it isn't that hard to pull off.
Until next time, stay crabby!

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