Crab Cakes

I decided on making crab cakes for dinner. Generally I use backfin or lump crab but since claw meat was on sale that was what I went with.

I keep my recipe fairly simple because I don't want to over power the flavor of the crab.

Ingredients 1 pound Blue crab meat

4 unsalted Saltine crackers crushed

1 egg beaten

1/4 cup Hellmann's mayonnaise

2 small scallions chopped

1 Tbsp red pepper chopped

1 Tsp Worcestershire sauce

1/4 Tsp Hot sauce

1 Tbsp Old Bay seasoning Extra virgin olive oil (for frying)

flavored bread crumbs (for coating the crab cakes) Preparation

After checking over the crab for cartilage or bits of shell I add the meat to a large mixing bowl. I sprinkle the Old Bay seasoning, scallion, red pepper and crushed cracker crumb over the crab. In a separate bowl I mix together the rest of the ingredients which I then spoon over the crab. Using a spatula I gently turn the crab to mix it trying not to break up the chunks of meat.

After letting it sit in the fridge for an hour or so I form the cakes. I usually end up with about 7 cakes. The cakes are then pressed into flavored breadcrumbs and fried in extra virgin olive oil 4 or 5 minutes per side till they are nicely browned.

With the crab cakes we are having scallops and shrimp which were marinated a few hours in garlic and oil with a few dashes of habanero pepper sauce.