Just in time for my first gig tonight with my new band Take Two arrived a prize pair of shoes I won from a fashion blog. I never win anything! And voila—the universe gave me a pair of shoes! Izzy resented that there were not crabcakes in the mysterious box, as there were last night on the counter, and in delicious crumbles on the floor. Maybe, dear bulldog, you will one day win a package of dog treats somehow.
Being breaded, I figured crabcakes had a place among the loaves on this blog.
Adapted from The Joy of Cooking
- 1 lb. crab meat
- 1 tbsp butter or oil
- 1 tbsp finely diced red bell pepper (optional)
- 1/2 cup diced scallion
- 2 garlic cloves, minced
- 1 egg, beaten
- 2 tbsp and 1 cup breadcrumbs, preferably homemade
- 1/3 cup fresh parsley, dill, or cilantro, minced –(I used cilantro)
- 2-3 tbsp mayonnaise (or, I used cottage cheese because I didn’t have/like mayo—tasted great!)
- 1 tbsp dijon mustard
- 1/4 tsp red pepper flakes or cayenne pepper
- 1/2 tsp paprika or Old Bay seasoning
- salt and pepper
In a skillet warm butter or oil, and cook red bell pepper, scallion and garlic, about 8-10 minutes and set aside. In a medium bowl, toss together 2 tbsp breadcrumbs, egg, parsley, mayonnaise and mustard until moistened, but do not over mix. Add salt, pepper and other seasonings as desired. Fold in cooked vegetables and combine with crab.
Form into four or five, 1/2 to 3/4 inches thick and cover in breadcrumbs. Place in refrigerator on cookie sheet for at least one hour so they will set up.
Bake crab cakes in 350° oven for 15-20 minutes, OR, and I did this, pan fry with in butter. Mmm.