We got lucky w/ some good crab this week and had a lot of it leftover. Crab cakes for Sunday dinner! I love crab cakes, not just because they’re really good, but they can be on your plate, piping hot, in less than about 20 minutes, now that’s my kind of meal! Paired with the sweet potato bake, the meal was minimal effort.
PIC helped by prepping my veggies–he’s an excellent sous chef. He also said that the veggies gave the cakes a nice sweetness and a bit of crunch.
Serves 3 people (2 cakes a piece)
- 3 cups crab meat
- 1/2 c. bell pepper, diced fine
- 1/4 c. onion, diced fine
- 1 stalk celery, diced fine.
- 1 egg
- 1/2 c. panko
- 1/4 c. italian breadcrumbs
- 1/4 c. parmesan cheese
- 2 t. old bay seasoning
- olive oil
- dipping sauce
Prep veggies and put in a bowl. Drop in lump crab meat, egg, breadcrumbs, cheese, and seasonings. Get in there with your hands and mix that up!!! If you can form patties, you’re all set. Don’t over mix to break up all the great pieces of crab–that’s what makes them so good!
Pre-heat a skillet and put a thin layer of olive oil in the bottom. Saute cakes until golden brown, about 4 minutes on each side or as you see fit. Sprinkle with lemon and serve hot with sauce, without, in a sandwich, or you can make smaller patties for appetizer portions.
Want to make them healthier? Less breadcrumbs, egg whites, bake instead of saute, no cheese.
Enjoy! Pair with the sweet potato bake for an outstanding meal that can be on the table in about 30 minutes! (you can see the sweet potatoes in the picture. it really was an excellent dinner)