For most of us (ok, maybe I’m just speaking about myself here) but I never dare dreamed I could make a crab cake. That was what the yearly vacation to Philips Seafood and Steak house in Ocean City, MD was for. Well, I recently faced my fear and tried it out. And guess what? It wasn’t that hard at all! Most of the ingredients were already on my shelves. I picked up a few extras from the store and I was ready to go.
- 1 egg (this is a must since you need glue for the crab cake)
- ¾ cup Panko bread crumbs (if doing Italian breadcrumbs cut down to ½ cup since they are denser)
- 1lb lump crab meat (make sure there are no remaining shells)
- 1 large or 2 small stalk of celery finely chopped (make sure they are tiny, the celery is great for the added crunch but you don’t want chunks to overpower the crab)
- 1 teaspoon old bay (or seasoned salt or tony Caceres seasoning, you get the point)
- A pinch of crushed chili flakes, if you like more heat do cayenne pepper
- A pinch of paprika for color is optional
- Splash or teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard (you could technically use ground or yellow but I think Dijon adds a specific tang that I wouldn’t mess with)
- 2 ½ tablespoon mayo
- 2 or 2 ½ tbsp. chopped fresh parsley (can’t be substitute for dried, if you don’t have or like just leave it out)
Refrigerate the mixture for 1 hr. (this is so they don’t fall apart when pan searing, realize this is a legit crab cake. Crab being the star of the show with minimal filler so when cold they won’t crumble in pan or when you have to flip them) and then pan sear for 4 min on each side (makes 4 large or 6 appetizer portion crab cakes) serve w parsley leaves & lemon wedges to class it up.
Oh and check out Sauce Boss for an easy, fridge friendly dipping sauce.
Happy eating, XO.
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ңi there! This article couldn’t be written much better!
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He always kept talkiոg about tҺis. I am going to forward this article to him.
Prеtty sure he’s going to hɑve a great read. Many thanks for sharіng!
Glad to hear it. Did he have a favorite crab cake recipe he would make?
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Hi there. We use the free version of WordPress, with the Confit Theme. I’m glad to hear it works across the board. Thanks! 🙂
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Hi there, thanks so much for the great comment and checking out the blog! We have some custom designs with the picture and some small details, but other than that we use Confit, a WordPress theme. Good luck on your own personal site! I’m sure you’ll have a blast pulling it together like we did with this one. XO.
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Thanks so much! We appreciate the feedback as well as the link! Hopefully you and your readers will follow us. Thanks and Happy Eating, XO.
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I could not resist commenting. Exceptionally well written!
Thank you so much! We love compliments 🙂 haha. Any favorite recipes? Send us some pix at email@example.com, would love to see how its turning out!
Thanks again for reading! Happy Eating, XO.
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