My husband had been begging me for crab cakes all week, so I finally decided to make them at the end of the week. We’ve tried crab cakes at so many restaurants, and have yet to have any that are any good, so we both rather I make them at home. However, I did see some really good pre-made ones at Whole Foods yesterday, but I have never had them.
Yield: Serves 4
Crab Cakes Ingredients
1 lb lump crab meat
4 green onions, diced
1/2 red bell pepper, diced
1/3 cup bread crumbs
1 egg
3 tablespoons sour cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon old bay seasoning
the juice of 1 lime
a dash of hot sauce
vegetable or peanut oil for frying, about 1 cup
Salsa Ingredients
1 hass avocado, diced
1 mango, cored and diced
1/2 cucumber, diced
1/2 medium red onion, diced
1 tomato, diced
the juice of 1 lime
a pinch of salt
Mixed Greens to serve alongside
1. Add 1 cup oil to a large skillet to shallow fry crab cakes. Preheat oil over medium heat. Combine all ingredients for salsa in a bowl and mix well, set aside.
2. Combine all ingredients for crab cakes and mix well with hands. Form into patties and shallow fry over medium heat until golden. Serve topped with salsa and mixed greens on the side dressed with olive oil and vinegar.
