Tuesday, August 3, 2010

Crab Cakes

I either love crab cakes or hate them. Crab cakes are one of those things that are very easy to mess up. The number one way to screw them up is to put too much filler. If I can't even tell that there is crab meat in there, that's a problem. But, if you don't put enough other ingredients in there, they'll fall apart, which also creates a problem. I've made crab cakes before, and they've always turned out pretty good, but these...these are pretty amazing. They're very simple, but that's the way I like it so you can really taste the crab. Seriously, these are definitely going to become part of my regular rotation of meals. I may or may not have already made them twice in the past two days! I came up with this recipe on my own, after flipping through a bunch of recipes that were not exactly what I was looking for. Also, I made this recipe only for myself- it only made two decent sized crab cakes, so if you are cooking for more than one, you may want to at least double it.

Crab Cakes
Original Recipe

1 tsp. olive oil
1 stalk of green onion
6 oz. can of crab meat, drained
1 egg
1/2 c. Italian style panko
pinch of salt and pepper
1/8 tsp. garlic powder
1/8 tsp. paprika
sprinkle of cayenne pepper

Heat 1/2 tsp. olive oil in a pan over medium-high heat. Once hot, add green onions and saute until they are soft. Set aside and let cool slightly.

Put crab meat, egg, panko, salt and pepper, garlic powder, paprika, cayenne pepper, and cooked onions in a mixing bowl. With a spoon, stir gently until well mixed. Divide mixture into two equal parts with your hands and make a patty out of each.

Heat the remaining 1/2 tsp. of olive oil in the same pan you cooked the onion in, over medium-high heat. Add crab cakes and cook for about 3-4 minutes on one side, turn over, and cook for 3-4 minutes on the other side.

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