Friday, January 20, 2012

Simple. Delicious. Crab Cakes.

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Some women are easy for diamonds. Some women are easy for furs.  Some want trips to Paris, Tuscany and Belize.  Some want the Mercedes-Benz model C63 AMG Coupe Black Series... 

Well, I've said it before...


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I'm easy for crab cakes.


So what's a woman easy for crab cakes to do when she has to make them herself?  Keep the recipe EASY and UNDER 30 MINUTES START TO FINISH!

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These simple crab cakes resemble macaroons and they could certainly be made larger for a dinner sized portion (just increase cooking time). 

Here, I placed the crab mixture in heaping tablespoons on a cookie sheet lined with parchment paper. In a preheated broiler at 400 degrees, 7-8 minutes later...they turn out browned on top and creamy, crabby delicious in the center! 

Perfect for a party or a quiet night at home...if you're looking for quick and easy elegance...I hope you give them a try!

Simple Delicious Crab Cakes

16oz. = 1 pound crab meat (I use lump for these...not jumbo lump...just lump. Back fin would be fine too. Claw meat is OK too but tends to be very sweet and full of cartilage.)
1 tsp Old Bay
3 heaping tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 cup heavy cream (half and half or milk would work too....I guess ;)
1 egg (beaten)
1 tsp lemon juice
12 saltine crackers, *crushed (I use low sodium but regular Saltines are fine) *thanks Karen ;)
Directions:
Place oven rack in the center of your oven.  Preheat your broiler to 400 degrees.  (You want the heat to come from the top, but don't want the broiler on too high. Keep in mind oven temps vary so adjust accordingly.)

Add all ingredients to a large bowl, mix together well being careful not to break up too much of the lump meat.  Drop by tablespoonful onto well-greased cookie sheet or one lined with parchment paper. Place a dab of butter on top of each cake. Cook for 8 minutes in your preheated 400 degree boiler. 
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19 comments:

Nicole said...

Terrific. Lucky husband :) My husband says I'm a cheap date, although living in Italy realllllly decreased my ability to drink wine under 20$ a bottle! Luckily I don't drink much!
These look awesome.

Karen said...

Put me in the diamonds category...
I think I'm having a major duh-moment, but do the saltines go in the crab cakes, like crushed up? (I think I need a glass of wine to think this one through!) But they look perfectly crusty and yummy.
Happy Friday!

Carolyn McCaffrey Stalnaker said...

I love you ladies!!! @Karen - yes I should have mentioned that...crush up the saltines (they act like bread crumbs and give the crab cakes that creamy texture!!!) CHEERS from NJ xoxo

Christy said...

Hehe, your husband must feel so lucky! You're not into diamonds or luxury shopping, but content with crab cakes and share these awesome goodies around!;) You've definitely captured your husband's heart (and OURS too!) with these wonderful and gourmet-style crab cakes; I have never seen any crab cake that looks as impressive as yours, really!!:D

Aarthi said...

I love this any time of the week..You are making me to have it now..

Aarthi
http://yummytummy-aarthi.blogspot.com/

Amanda said...

These look so tasty. I love a crab cake too! Thanks for sharing.

Lea Ann (Highlands Ranch Foodie) said...

Love this. I've about given up on making my own crab cakes. Might have to give it one more try before I head to Costco for frozen that I've heard are pretty good.

Wendy (The Weekend Gourmet) said...

Love crab cakes, but rarely make them at home since crab can be pricy. This might be a really nice Valentines splurge, though!

Carolyn McCaffrey Stalnaker said...

True, crab meat is pricy! The lb of lump meat I used for these cost $16.99 (Jumbo Lump is closer to $25-$30!) but it does go a long way. I think it's safe to say a lb. could feed 4 adults for dinner, if it's just 2 adults there will probably be some leftover - perfect for a crab omelet or crab cake sandwich the next day!

Anonymous said...

Yes you got it! Crushed saltines in the crab cakes (to replace bread crumbs)

f0c279c0-4571-11e1-a373-000bcdcb8a73 said...

We have some club crackers... Will those work just as well or do I really need saltines?

Janvi said...

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Carolyn McCaffrey Stalnaker said...

I would think club crackers would work fine too...perhaps I would use 8-10 first and then check the consistency...add more if needed, only because I think club crackers are a tad thicker than saltines so you don't want your mixture too, "dense" or "gummy." Good Luck!

Jenn said...

I love that you are easy to please!! lol Those crab cakes look DE-LIC-IOUS!! I wish I had a few right now!

Nuts about food said...

I sort of discovered you and started really following you through a crab cake recipe. I made it, loved it, posted it and so I know for a fact this one will be a winner too. Will try it.

Miss Meat and Potatoes said...

Yum. Yum. Yum. And Yum. Though I wouldn't mind a Mercedes to drive while I ate these...

Katerina said...

Well, is it possible to have these crab cakes plus the diamonds? The crab cakes would make my stomach happy and the diamonds, well, they would make my mind happy lol. They look delicious!

Christie said...

I just discovered your blog on foodgawker a few weeks ago and haven't been able to tear myself away! I've been trying for years to find a good crab cake recipe to make from home and this is it! My boyfriend, who is never a fan of crab cakes because they're too plain, said these are his favorite ever! I'll be making another of your recipes tomorrow!

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