Tuesday, January 4, 2011

So many crabs, so little time

Do you have too many crabs? Well don't fret, because here's a delicious recipe to help you mow through some of them!

the cats were just as excited as I was to dig in!

My husband Adam brought home 5 Dungeness crabs from work one day and we were bombarded with tastey recipes and ideas on how to enjoy them. We tried out crab cakes using a recipe by Sandra Lee (of Semi-Homemade fame) and were very pleased with the results:

Amalga Crab Cakes

12 ounces lump crabmeat, drained
1/4 cup mayonnaise
1/2 cup herb seasoned bread crumbs
1 tablespoon Old Bay seasoning
1 egg
1 teaspoon lemon juice
10 saltine crackers
Vegetable oil, for frying

1. In a medium bowl, mix the crabmeat, mayonnaise, bread crumbs, Old Bay, egg, and lemon juice. Form 6 crab cakes and place on a baking sheet.

2. In a small plastic bag crush the saltine crackers and place into a shallow dish. Lightly coat the crab cakes with the crushed crackers and set aside.

3. In a large skillet over medium heat, add enough oil to cover the bottom. When the oil is hot, fry crab cakes in batches for about 3 minutes per side or until just golden brown. Transfer to a sheet pan or plate lined with a paper towel.

4. Serve crab cakes with remoulade and enjoy!

Adam chowing on the cakes

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