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CRAB CAKES

Roberta Reynolds
Love these! This recipe makes about 12 crab cakes, and in my experience four adults easily polished them off. However, I eat like a horse and so do my friends, so this may not be a completely accurate assessment of portions. Tons of crab, and just enough other ingredients to bind it all together and provide some color and texture. Makes me think about a day at the beach…
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 12

Ingredients
  

  • 1 pound Dungeness Crab meat
  • 2 roasted red peppers seeded and finely chopped
  • ½ cup green onion thinly sliced
  • ¼ cup capers finely chopped
  • 1 egg
  • ½ cup mayonnaise
  • ½ cup low fat sour cream
  • ½-3/4 cup panko breadcrumbs
  • Salt and pepper to taste

Instructions
 

  • Place crabmeat in a large bowl. Add red pepper, green onion, and capers. Mix lightly.
  • In a separate small bowl, stir together mayonnaise and low fat sour cream.
  • Add egg and mayonnaise/sour cream to crab mixture. Stir lightly until just mixed.
  • Add ½ cup panko breadcrumbs. Stir lightly until mixture comes together. Add additional panko if your mixture seems too loose to form a crab cake.
  • To form the crab cakes:
  • Line a cookie sheet with wax paper or parchment paper.
  • Using a ½ cup ice cream scoop (If you have one. If not, use a ½ cup-measuring cup.), portion out approximately 12 crab cakes on the cookie sheet. Press down lightly to form a flattened crab cake, about ¾ inch thick. Cover crab cakes lightly with plastic wrap, and let set up in the refrigerator for about half an hour.
  • When ready to cook:
  • Add about 2 teaspoons butter and 1-teaspoon olive oil to a nonstick skillet. Preheat skillet over medium heat until butter starts to bubble.
  • Gently place as many crab cakes in the skillet as you can fit without crowding. Fry on one side for about 3 minutes, or until golden brown (yes, you can peek). When golden brown on one side, gently flip over and finish cooking until second side is brown.
  • Serve immediately or cover and place in a warm oven until ready to serve. Try not to let them sit too long though – not much more than 15 minutes.

Notes

HORSING AROUND/MAKE IT YOURS
Especially during summer when corn is fresh, you might want to consider stirring in ½ cup or more of corn cut fresh from the cob. During winter months, frozen corn will work just fine.
These are really good on their own, but a dollop of tarter sauce adds a nice creamy element.
These can be served with just about anything, but you might think about: oven baked French fries, roasted purple potatoes, herbed rice, or get all out there and into the garden vibe and place a couple of crab cakes per serving on top of a plate full of mixed greens for a composed salad. A slice of nice bread or better yet, corn bread on the side and there you go.
HOW WOULD YOU MAKE IT YOURS?