Humble Crab Cakes

 

Well it is Friday again y'all! We made it through the work week. Let's talk about crab cakes. One of my favorite sea food is crab. I like it by itself, in crab claws, crab cakes, crab dip, I mean we could go on and on like Forest Gump and Shrimp! 

Now there are many different crab cake recipes out there. This is my take on a simple crab cake with very little added to it. I like mine a little more dry than others. So if you wanted to add more mayo and a second egg to this recipe that would definitely do it! Also feel free to add more veggies too.  

Now to start you are going to need one pound of lump crab meat. Remember that when you are buying crab meat from the grocery store or seafood market 99% of the time it has already been cooked. Drain the juice (if there is any) out of the container the crab is in. Then put the crab meat in your bowl. Then chop up half a yellow bell pepper and half a green bell pepper. I used half of a yellow onion you could leave that out if you don't like onion. 

Heat a medium skillet on medium high heat and then add some avocado oil or olive oil what ever you have. About a tablespoon or so. Saute the onions till translucent and then add the bell peppers in. Saute these till they are brown on the edges. While this is sauteing chop up some fresh Italian parsley and green onions. Again if you don't like green onions you can simply omit them here. You need to add the parsley though it adds a wonderful depth of flavor. 

Now just before you turn the heat off add in two garlic cloves chopped fin. Then add one teaspoon of Old Bay seasoning and a teaspoon of salt and black pepper. My favorite black pepper is Watkins. Mix all this in with the veggies and cook for another 5 minutes till the spices of the Old Bay are fragrant. 

Now remove the veggie mixture from the heat and let cool for 15-20 minutes or until room temperature. This is where the fun begins! Mix your veggies in with the crab meat, parsley, and green onions. Add one egg and two tablespoons of mayonnaise (Dukes mayo for the best taste). Also for more seasoning you will need to add one tablespoon of Old Bay. Then add 3/4 cup of panko bread crumbs. This will give a nice crunchy texture to the crab cakes. 

Now form your crab cake patties and place them in the same skillet that you sauted your veggies in. Make sure you have the heat on medium high before putting the crab cakes in. You also won't need to add oil unless it is completely dry. You do not want too much oil because the crab cakes will fall apart them. Cook about eight minutes on each side or until desired crispiness.  

Humble Crab Cakes 

1-2 Tbls of Avocado or Olive oil

1-Pound of lump crab meat 

1/2 Green Bell Pepper

1/2 Yellow Bell Pepper

1/2 Yellow Onion

2 cloves of garlic 

 1 Tbls and 1 tsp of Old Bay 

1 tsp of black pepper

1 tsp of salt 

3 Tbls of fresh Italian parsley 

3 Tbls of green onions (green part) 

1 large room temperature egg

2 Tbls of Mayonnaise (preferably Dukes) 

3/4 cup of Panko bread crumbs 

Dice up the yellow and green bell peppers and the onion. Pour the avocado oil in a medium skillet set on medium heat. Saute the onion till translucent. Add the peppers and saute till brown on edges. Add in the teaspoon of Old Bay, salt, and pepper. Then add the finely chopped garlic cloves to that pan. Allow to cool to room temp before adding to crab meat. In a bowl add the crab meat, parsley, green onions, sauted veggies. Mix until combined. Then add in the mayo, egg, and panko and mix till everything is wet. If you want a crab cake that is not so dry you can add either more mayo or an extra egg at this point. Form you patties, fry till the desired level of crispiness you'd like. I did about 8 minutes per side. 

Dice up