I never really had many crab cakes when I was growing up, so this is a relatively new addition to my repertoire. I was only properly acquainted with them when my mother-in-law made them when my future wife and I were visiting for a weekend. Suffice to say, one taste of those crab cakes, and I was hooked! I’m hoping that these come out half as well as hers, but that’s still a pretty high bar I’ve set for myself.
We served these over a bed of red lettuce with some freshly picked corn on the side, but you can also use these crab cakes to make a sandwich, put them over wild rice, or generally serve them however you like your crab cakes!
Time: 30 Minutes
- For the Crab Cakes:
- Crab Claw Meat
- Bread (I am using a whole grain bread, but white will work too). You’ll want about 2 crustless slices per 8 oz of crab meat.
- Egg (1 per 8 oz of crab meat)
- Seasonings (We went with Paprika, Garlic Powder, and Salt)
- For the Sauce:
- Red Pepper
- Plain Yogurt (Greek or regular depending on desired sauce texture) or Mayonnaise
- Lemon Juice
- Seasonings (We used smoked paprika, and garlic powder)
- Preheat your oven to 350 degrees F. Cut your red pepper into long slices, wrap them in foil, and toss them in the oven to roast. They’ll need about 20 minutes in there.
- Cut your bread into a few pieces, and put it into your food processor. Pulse until you have non-dried bread crumbs. These will absorb the egg nicely and prevent a dry crab-cake later.
- Pour your crab into a mixing bowl, add your crumbed bread, your seasonings, and your egg, and mix to combine with your hands.
- When the peppers are nearly done in the oven, heat a large heavy bottomed pan (I’m using cast iron), and add some oil.
- When the oil is hot, form your crab cakes by hand, and add them to the pan. Let them cook for about 4 minutes (or until golden brown) before flipping.
- Flip, and let them go for another 4 minutes.
- As the crab cakes cook, remove your peppers from the oven, and put them into your food processor/blender/Ninja, and puree them! Then, mix them with your seasonings and some yogurt or mayonnaise to get your desired level of creaminess.
- When the crab cakes are done, Plate, Devour, and Enjoy!