Recipe: Blue Crab Cakes

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I don’t like a lot of clutter in my kitchen so I try hard to limit the number of gadgets and gizmos that make it through my door. I don’t want products that can only do one thing…to me that is very limiting. I like the basics; things like knives and cutting boards, wooden spoons, pots and pans, etc. I don’t want a lot of plastic either so I try and use glass, wood, and metal whenever possible. My favorite pan for frying in is almost always cast iron. It holds the heat better than anything I have ever tried and cast iron pans last for ever…I even have one of my grandmother’s old frying pans from about 50 years ago!

There are a number of great resources on the web if you are looking to add to your selection of kitchen products. I have found a lot of really basic supplies at Cooking.com. Of course, they have some really exotic things, too, if you love gadgets! They also have a great selection of recipes if you are looking for some inspiration!

Ingredients:

1 pound blue crab meat
1/3 cup  heavy cream
1/2 cup  green bell pepper — small dice
2  green onions — sliced (only the white part, not the top)
1/3 cup bread crumbs for the mix and another 1/2 cup for coating the cakes before frying
salt and pepper — to taste
1 TBSP of butter for frying and another 4 – 6 TBSP for frying
worcestershire sauce — to taste
Old Bay seasoning — to taste
Tabasco Sauce — to taste
1 egg — slightly beaten

Directions:

1. Carefully pick through the crab meat, removing any pieces of shell. Keep the lumps of crab meat as large as possible. We bought ours already cleaned and picked over.

2. Sauté the bell peppers in 1 TBSP of the butter until tender, just a few minutes

3. Combine the crab meat, cream, bell peppers, green onions and  1/3 cup of bread crumbs along with the salt, pepper, Worcestershire sauce, Old Bay seasoning and egg. Mix to  combine all ingredients, trying to keep the lumps of crab meat intact.

4. Form the crab mixture into cakes of the desired size. You can use a mold if you are picky but we just do it by hand.

5. Place the remaining bread crumbs on a plate. Gently coat the crab cakes in the  bread  crumbs, patting the crab cake down gently to help them stick.

6. Heat a cast iron frying pan over moderate heat and add enough butter to cover the bottom approximately 1/4 inch deep. I used about a 1/2 stick of butter.

7  Add the crab cakes to the pan and cook until done, turning once when the first side is nicely browned. Remove and drain on absorbent paper.

For us, this made 7 medium sized crab cakes. I would say this would feed 4 or 5 people without a problem. You can serve them on a roll but we just ate them as is and served with local corn on the cob garden cucumbers and steamed rice.

Diane Hoffmaster

Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy.  She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.