Crunchy Creamy Crab Cakes…YUM!

I spent this New Years Day with my husband’s family having a day of resting, celebrating, playing games, and eating some good food! We wanted to start the year off as a family, focusing on what we wanted 2012 to be about…and one of those things was quality family time. For me, having a great meal and fellowshipping around the table is one of the best ways to bond as a family! For our dinner on January 1st, I decided to make Dungeness Lump Crab Cakes with a side salad and Rosemary Bread! And then I quickly had to make a “new year’s resolution” not to “shellfishly” eat the entire plate before dinner started! These cakes are very rich and creamy on the inside while maintaining a crispy crusty coating on the outside…and they are just in-crab-ibly delicious! And no, I will not apologize for the silly seafood puns!

• Crab Cakes
• 1 1/2 lb of Fresh Lump Crab Cakes
• 1/4 cup mayo
• 1/4 cup finely diced red bell pepper
• 1/3 cup finely diced shallot
• 4 Tbls Butter
• 1/4 cup Olive Oil
• The Juice of half a juicy lemon
• 1/3 cup chopped green onions
• 1 egg
• 1 3/4 cup Panko bread crumbs
• 1 tsp garlic powder
• 1 tsp Old Bay Seasoning
• 1/2 salt (more or less to taste)
• 1/2 ground pepper (more or less to taste)
• 1 tsp worchestershire sauce
• 1 tsp yellow mustard

Crab cakes are actually very easy to make! You basically just mix up the goodies and then form them into little cakes, coat them with the bread crumbs and fry them up!

First step is to sautee your shallots and red peppers on the stove in approximately 2 Tbls of butter. Then Mix the Crab, mayo, mustard, worchestershire sauce, salt, pepper, sauteed veggies, egg, 3/4 cup of the bread crumbs, and the green onions all together in one bowl!

Look at those big beautiful pieces of sweet delicious crab meat! I admit, that I might have sampled a piece or two of this as it was SO sweet and good!

Then you gently form the mix into however big of patties you prefer. I did medium size patties so that 2-3 patties was one serving. This batch made 14 patties.

I liberally season my bread crumbs with garlic powder, salt and pepper just to add another layer of flavor. Panko bread crumbs are the perfect coating for these savory cakes, making them very crunchy on the outside while remaining creamy and soft on the inside! YUM! Gently coat each cake on all sides in the seasoned crumbs.

Now mix the 1/4 cup of Olive Oil and the remaining butter together in a saucepan and fry each little pretty cake for 2-4 minutes on each side until golden brown and fabulous!

I served these beauties with a green salad, rosemary bread, and a homemade remoulade sauce! I have to say…this meal was delicious, satisfying, and a great vehicle for our first family meal of 2012! I know it is february now…but Happy New Year to all and I hope your 2012 is off to a joyful and tasty start!

Happy Crab Caking!

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