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
INGREDIENTS12 ounces lump crabmeat, drained
1/4 cup mayonnaise
1/2 cup herb seasoned bread crumbs
1 tablespoon Old Bay seasoning
1 teaspoon lemon juice
10 saltine crackers
Vegetable oil, for frying
DIRECTIONS1. 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