crab cakes

Is it one word or two? Crab Cakes or Crabcakes? Truthfully, I spent most of the evening calling them Krabby Patties. I didn’t actually get any pictures of these after they were cooked (too hungry), but they were delicious. I found the recipe in my mom’s recipe binder, so I have no idea where it came from and who deserves the credit, but someone sure does. The only thing I would do differently next time would be to add some chopped jalapeños or something else to give them a little spice. Traditionally, crabcakes are fried, but please, for the love of all that is low-rise and ultra-skinny, consider baking them or grilling them instead. They are just as delicious, I promise.

Crabcake Recipe

  • 1/2 cup chopped green peppers
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onions
  • 1 Tbsp. Dijon mustard
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. chopped scallions
  • 1 1/2 tsp. Old Bay seasoning
  • 3 – 4 Tbsp. cilantro, chopped
  • 16 oz. lump crab meat
  • 1 egg
  • 1/2 cup panko bread crumbs
  • additional egg for coating

Chili Sauce

  • 1 cup greek yogurt
  • 3 tsp. chili-garlic powder
  • 1 1/2 tsp. lemon juice

Sautee the celery, onions, and green peppers for a few minutes and place in a large bowl. Add 1/2 cup chili sauce to the crabcake mixture, along with the egg. Add the mustard, black pepper, seasoning and breadcrumbs to the mixture. Combine mixture with crabmeat. Form small patties, and lightly coat with egg. Chill in fridge for a couple of hours (or overnight), then bake/grill/fry.

1/2 cup chili sauce remains as a dipping sauce.

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