Lazy blogger back again! I've been cooking (kind of), but I'm lacking in motivation I guess.
Anyway, I got a craving for crab cakes the other day and even though I have a 2 pack of Maryland style crab cakes from Trader Joes in my freezer, I decided to give it a go on my own. For the first time, I think they came out okay! I think next time I will use lump crab meat (I just didn't want to pay $6.99 for a small can of it) and maybe skip the egg as a binding agent, as it was VERY wet and as a result, I had to use more bread crumbs then I wanted, and maybe make them a bit thicker, these were thin, but it made 7 and I had 3 along with some roasted potatoes, and I am stuffed!
Baked feta crab cakes:
- 12 ounces crab meat (whatever you like to use, I just bought two 6-ounce cans of regular crab meat, so it was more shredded)
- 1/4 cup mayonnaise (I hate mayo with a passion, all I can taste is the fat coating my tongue, yuck. But I got a coupon for a free bottle of Kraft Mayo made with olive oil, and it's not that bad, and has WAY less fat and calories than regular mayo)
- 1/2-1 cup breadcrumbs (I used italian bread crumbs to mix in and panko to coat)
- 1 egg (again, in the future, I would maybe eliminate the egg so I could cut back on the breadcrumbs)
- 1 ounce feta cheese
- Dash of black pepper
- 1/2 tablespoon lemon juice
- 1 tablespoon chopped fresh (or dried) parsley
In a bowl combine the crab (drained), mayo, egg (if you decide to use it), feta, pepper, parsley and lemon juice. Stir to combine and add in the breadcrumbs 1/4 cup at a time until the desired consistency is reached (I think I had to add close to 3/4 of a cup before I was able to start forming them).
In a separate bowl, pour some panko breadcrumbs and form crab mix into a patty (about 2-3 ounces) and roll to coat.
Meanwhile, heat a large non-stick skillet with a couple of tablespoons of canola oil (or whatever you have on hand). Gently place patties and cook for 1-2 minutes on each side or until golden brown. Transfer the crab cakes to the foil lined baking sheet and bake for 20-30 minutes, flipping halfway, until crispy.
Place on a cooling rack lined with paper towel to absorb any excess oil. Let cool for a few minutes before serving and top with zesty remoulade sauce.
- 1/3 cup mayonnaise
- 2 teaspoons hot sauce
- 2 teaspoons prepared horseradish
- 2 teaspoons Dijon mustard
- 2 teaspoons sweet pickle relish