Maryland Crab Cakes with Jumbo Lump Crab Meat
Doesn’t just reading the recipe title make you drool??? It does me! I could eat crab cakes and salmon every single day! Oops, I pretty much do. I eat salmon nearly every day. And, I eat crab cakes about once per week. Can’t live without either – at least I prefer not to.
My favorite ways to enjoy crab cakes:
*One or Two deliciously prepared crab cakes on a plate with a dash of Roasted Red Pepper Remoulade and a few mixed greens
*Leftover crab cake cold, straight out of the refrigerator just one bite at a time with my hands
*Hmmmm, yummy, 2 crab cakes sitting atop my Classic Caesar Salad minus any croutons. Croutons are a waste of calories, carbs, and deliciousness
*At a beautiful restaurant with water views sipping a glass of French Rose’
*Making them for friends and family. It doesn’t matter how many I eat. What matters most is that the guests enjoy them.
One of my most memorable crab cake making occasions:
*Cooking for 3,500 people for the Laguna Beach Festival of Arts. My dad insisted the crab cakes be “crispy, crunchy” so we had a crab cake station where we cooked them onsite. Yep, we did! Guess who was in charge of “crisping”? DAD!
RECIPE TIPS:
*Start with good quality jumbo lump crab meat
*Drain it well
*Freshly chopped herbs – a must
*Don’t overdo the Old Bay Seasoning and yes, Old Bay Seasoning is a MUST
*Make smaller – about 1/2 dollar round – size crab cakes that are slightly thicker
(as opposed to making flatter, larger crab cakes)
**The smaller crab cakes cook more quickly and crisp easier… but really, you get to eat more of them! One pound of lump crab meat makes about 24 crab cakes when following this size pattern – makes at least 30!
Another version of this recipe is in my book, Substitute Yourself Skinny < Listed TWICE by FOXNews.com among the Top 10 BEST Diet Books!
Nutrition:
Serving size: 2 crab cakes
Calories: 91
Calories from Fat: 8
Fat: 1g
Carbohydrates: 12g
Protein: 9g
Sodium: 878mg
Delicious factor: Ah-MAZE!
