Last year, I received an invite via email to participate in a recipe exchange and this was the recipe I received. So glad, because I would’ve never thought of even making crabcakes (they seem like such a “restaurant” food!
The deal is: the email lists two names and email addresses. You send your favorite recipe to the person whose name is listed #1. After you send the recipe to that person, you copy/paste the email, move the person listed as #2 to be listed as #1 and then put your name as #2. Sort of hard to explain but you end up getting loads of amazing recipes.
Here is the recipe that recieved from Lisa Havlik (my sister’s former colleague who is now a Yoga Instructor in Denver!)
Thanks, Lisa for this delish recipe! Bet you never thought I would actually make it!
I usually always try to find alternatives/add my own spices, etc, but this time I just used the recipe, as is (with a couple of exceptions noted below).
Made these for my boyfriend for V-day (he once told me it was one of his favorite foods). And we ate them while we played Connect 4!
INGREDIENTS:
-1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
-1 large egg
-1/4 cup vegannaise (recipe called for mayonnaise)
-1-1/2 tsp. Dijon mustard
-1-1/2 tsp. Old Bay seasoning
-1 tsp. fresh lemon juice
-1/2 tsp. Worcestershire sauce
-1/4 tsp. sea salt (recipe called for Kosher salt)
– 12- 15 Ritz crackers (I used organic, of course. for a healthier option, try rolling in almond meal)
– 1 Tbs. chopped fresh flat-leaf parsley
– 2 Tbs. unsalted butter
– 1 Tbs. olive oil
– Lemon wedges for serving
DIRECTIONS:
-Drain the crabmeat, if necessary, and pick through it for shells (jumbo lump will not have shells).
-Put the crab in a medium mixing bowl and set aside.
-In a small bowl, whisk the egg, vegannaise/mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt.
– Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
– Sprinkle the parsley over the mixture, and mix in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose.
– Cover with plastic wrap and refrigerate for 1 to 3 hours. (This is important as is gives the ingredients time to bind.)
– Shape the crab mixture into 8 cakes about 1 inch thick.
– In a separate dish (I use a large plate), crumble the crackers, as you will use them to roll the cakes in. (I used a blender to crumble them)
PAN:
– In a 12-inch nonstick skillet, heat the butter/olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
OR
OVEN:
– Place on parchment paper (or in cupcake pan like me!) and broil for about 7-9 minutes in oven until brown and cooked through.
– Serve with lemon wedges on the side for squeezing over the cakes.
– Voila! Enjoy!
As you can see above, I tried both recipes and they both turned out really well but REALLy different!!! It was as if they were two different recipes. I liked both so make whichever one sounds more delicious and easy to you!
Both tasted as if I was eating in a restaurant and they were pretty easy…and very fun to make.
I made roasted potatoes and winter zucchini fries as side dishes- perfect complements.
Yum!
xoxo
be fun. be creative. be well.
be well,
arielle
