My husband is a self-proclaimed crab cake "connoisseur". He spent his childhood vacationing on the Rappahannock River in Virginia where the family would venture into the muddy creek (nets in hand) to scoop up a crab, place it in a bucket, and take it home to a steaming pot. He introduced me to this family tradition seven years ago. If you know me, then you know that I am by no means an "outdoors" girl. In any case, I put the net in my hand, those ugly water shoes on my feet (hey - I'm not stepping anywhere I can't see without protection), and gave it my best shot. I loved it. There is nothing like catching your own food to really make you appreciate how it should be prepared. After having too many crab cakes with too much "fluff," we both agree that crab cakes are only acceptable if #1 - you can SEE that crab is the main ingredient and #2 - you can TASTE that fresh crab is the "star of the show."
This recipe has evolved over the past five years. It began as a basic Food Network recipe; as we ate different crab cakes at restaurants, and looked at different recipes, we decided to add things and delete many things. We've had successes and failures when testing different ingredients and amounts/kinds of spices, but have finally created our own ultimate crab cake recipe. It's not fancy, or overly "different", it's just really, really good. Please try this and let me know what you think - you won't be sorry! Best dishes and yummy dreams!
Little Mommy's Crab Cakes
1 large red bell pepper, or 2 small
3 green onions
1 pound of jumbo lump crab meat (it does make a difference, pay the extra amount)
1 c. regular bread crumbs
1/2 c. light mayo
2 tsp. spicy brown mustard
1/2 tsp. Worcestershire (reduced sodium)
1/2 tsp. black pepper
1/2 tsp. cayenne
1/2 tsp. garlic powder
1 tsp. Old Bay
splash of lemon juice
2 tbsp. cornmeal
2 tbsp. panko bread crumbs
1 tbsp. flour
salt and pepper
Saute diced pepper, onion, and shallot in olive oil. Mix crab and egg together in a bowl. Add to the bowl the other crab cake ingredients (including sauteed veggies, once cooled). Mix and shape into about 10 cakes. Mix together cornmeal coating ingredients and then coat each cake in the cornmeal. Pan fry in an inch of canola oil. Enjoy!
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