First, we’ll warn you that National Lobster Day is coming next month. We’ll try to find an affordable recipe for that. Right now, though, we’re thinking about crabbing in June. At least, that’s when we’re told that the crabbing is good. Our idea of crabbing is doing some comparison shopping at the grocery stores. Anyway, kids get a kick out of crab. At least we’ve had good luck with it–ranging from bisque to deviled crab. But here’s a Crab Cake recipe that has won over just about everybody. We thought it was a little labor-intensive at first, but these Crab Cakes aren’t any more difficult than making deviled eggs. The recipe is quick (about 25 minutes to serve four), kind of fun, and even healthy–and particularly good for diabetics, it seems, although we’re not sure why…
- 2 cans (6 ounces each) crab meat, drained, flaked and cartilage removed
- 1 cup seasoned bread crumbs, divided
- 1 egg, lightly beaten
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 tablespoon butter
- In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
- Divide mixture into eight portions. Shape the mixture into 2-inch balls and roll them in remaining bread crumbs.
- Flatten the balls to a thickness of 1/2 inch and place into a large nonstick skillet. Cook the crab cakes in butter for 3 to 4 minutes on each side or until golden brown.
Crab cakes are popular along the East Coast, Gulf Coast, Pacific Northwest, and the Northern coast of California–where the crabbing industry is big. Any type of crab meat can be used for crab cakes. The meat of the blue crab is still the most traditional favorite. We’re not sure where you go to fish those out of the ocean, though. We know the way to four different supermarkets, though.