Here's my quick and easy recipe for crab cakes with citrus remoulade sauce and black bean and corn salad (see remoulade sauce and salad recipes in separate posts below ). The picture is not mine--I have camera issues right now. I borrowed the pic from Flickr (with a link back, of course) but my dish looked a lot like the pic.
Jazzed up Crab Cakes
Created with love by LBTurner / Photo courtesy of Flickr
10.5 ounces lump crab meat
2 tablespoons chopped grilled vegetables (onion/peppers)
1 tablespoon parsley
1/4 teaspoon ground chipotle pepper
1/2 teaspoon tobasco sauce
1/2 teaspoon old bay seasoning
1 teaspoon worchestershire sauce
1/2 teaspoon garlic powder
1tablespoon heavy whipping cream
1 1/2 tablespoons mayonnaise
1 tablespoon yellow mustard
2 tablespoons cracker meal
1 large egg (beaten)
2 tablespoons vegetable oil
1 tablespoon butter
1. Add all ingredients EXCEPT the vegetable oil and butter in a large mixing bowl. GENTLY fold all ingredients until well mixed. Shape into 2 1/2 ounce patties and set aside.
2. Heat the vegetable oil and butter in a skillet over medium-high heat for about three minutes. Add the crab cake patties and saute approx five minutes on each side or until each side has a golden, brown crust. Remove from oil and place on a paper towel to drain excess oil.
For a light entree, serve crab cakes topped with my citrus remoulade sauce on a bed of black bean and corn salad (see separate posts for the Citrus Remoulade Sauce and Black Bean & Corn salad recipes).
~ This recipe makes approximately 6 2.5oz. patties.
~ Grilled veggies: I purchased grilled veggies already prepared from Whole Foods market because I don't have a grill. You can purchase veggies already grilled, prepare your own or use sauteed onions and peppers.
~ Cracker meal: You can use store-bought cracker meal or process saltine crackers in food processor until finely ground. I prefer to process my own crackers because the saltines have a distinctive, fresh flavor.