Philly: Homemade Crab Cakes

By reading about all the great meals I cook everyday you might think that my boyfriend, Aaron is spoiled. Well, you are right. He does do the dishes, so it is worth it.

Another reason you might think he is spoiled: one of his birthday gifts from my mother was a container of lump crab meat (a.k.a. for me to cook.)

So for a weeknight meal, I actually made him crab cakes, and I must say, they were good.

All my advice and research on crab cakes called for dried mustard and Old Bay seasoning. Not so unfortunately I only had Dijon mustard and chili powder instead, which definitely worked. Make sure that you don’t use too much filler, especially with high quality crab meat.

This recipe is enough for six crab cakes out of 8 oz. of lump Crab meat, so if you want enough for 4 people, use a pound of crab meat, it just can get pricey (that’s why it was a gift.)

Homemade Crab Cakes: 6 cakes

Ingredients:

8 oz. Lump Crab meat

½ of 1 small onion, finely chopped

1 garlic clove, minced

¼ cup of fresh parsley, finely chopped

1 tsp. Garlic powder

½ tsp. Chili Powder

1 tsp. Dijon mustard

Dash of Worcestershire Sauce

Black pepper

¼ cup of Panko breading

1 tbsp. butter, melted

1 tbsp. mayonnaise

1 egg, beaten

Directions:

Preheat oven to 375 degrees.

Mix wet ingredients and onions in a medium bowl.

Meanwhile mix dry ingredients in another bowl.

Gently fold crab meat into the wet mixture.

Then add dry ingredients and gently mix, make sure not to break up the lumps of crab.

Spoon the crab mixture and make 6 small cakes. Make the cakes with your hands and place on a lined cookie sheet drizzled with oilve oil.

Make sure the cakes are ¾ inch thick and evenly placed on the sheet. Drizzle tops of crab cakes with olive oil.

Place crab cakes in the oven and bake for 15 minutes, then turn over and cook for 5-10 minutes more or until golden brown.

Serve with your favorite sides like mine: Baked Parmesan fries and sautéed broccoli.

Note: While my recipe calls for mayonnaise, I actually forgot to add it. Honestly, you don't even need it, these babies are rich enough!

While crab cakes are usually a meal for a special occasion, it is sometimes nice to have a treat in the middle of the week, (especially if someone else bought the crab!)

Enjoy!

Love,

The College Cuisiner