Quick, Easy (and Affordable!) Crab Cakes

Crab season is finally here, so it’s time to make crab cakes! Yes, I know cooked, dipped-in-butter crab is the way to go, but this is an economical way to get that delicious crab fix without making your wallet feel violated: Canned Crab Claw Meat. I’m not talking about the little cans stored next to canned tuna year ‘round. Believe me, I’ve tried it and there’s absolutely no taste or texture. You might as well make a 50’s casserole out of it.

I'm talking about cans of fat, juicy lumps of the very best of the crab, claw

meat. You really need to wait until late December when this treasure

shows up, and it’s so worth it. Look in the refrigerated seafood/meat section of the grocery store for cans that specify ‘premium claw meat’. You can usually get four crab cakes worth of meat for about $10.

Here’s how to do it:

Crab Cakes

1 Egg (beaten)
2 tablespoons Brown or Dijon Mustard
1 tablespoon Mayonnaise
1 teaspoon Kosher Salt
1 teaspoon Freshly Ground Pepper
1/3 cup Finely Chopped Red Onion
1/3 cup Finely Chopped Green Onion
2 tablespoons Finely Chopped Red Bell Pepper
1 12oz. can Premium Crab Meat
2 tablespoons Old Bay Seasoning
1 ½ cups Panko

(found in the Japanese/Ethnic Foods section of the grocery store, DON’T use Italian Bread Crumbs!)

2 tablespoons Butter
2 tablespoons Olive Oil

Garlic-Cayenne-Cilantro Aioli

5 cloves Crushed Garlic
½ cup Plain Yogurt (low fat or fat free)
½ cup Sour Cream (low fat or fat free)
1 teaspoon Cayenne Powder
½ teaspoon Kosher Salt
½ teaspoon Freshly Ground Pepper
¼ cup Finely Chopped Cilantro

Aioli:
Place garlic in a ramekin with about a teaspoon of water, and heat on high in the microwave for about 40 seconds. We’re not trying to cook it, per se, just ‘kill it’ a little. The water keeps it from drying out. Mix the garlic with the rest of the ingredients, seasoning to taste. Keep chilled in the fridge until ready to serve.

Crab Cakes:
Preheat oven to 425 degrees. Mix the first five ingredients well. Add the onions, peppers, crab meat and old bay, mixing thoroughly. Roll this mixture into 3-inch round balls. One at a time, shape them into patties and press into panko, making sure they’re coated well and evenly.

***Party Food Alert! You can shape the crab into 1/2 –inch to 1-inch balls, then form into bite-size patties for a party crowd!

Crab Cakes Continued: Heat skillet with butter and olive oil to medium-high heat. If your skillet is on the small side, I recommend doing this in batches, so use half the olive oil and butter for each batch. Have a cookie sheet ready. Cook the crab cakes for about five minutes on each side, or until the panko has turned a golden brown. Place them on the cookie sheet and finish in the oven, about 8-10 minutes.

To Serve: Place one crab cake flat in the middle of a plate, and lean the other on it. Spoon a dollop of the aioli around them, and garnish with a sprinkle of leftover cilantro.