It’s TV date night and a quick meal for me and the hubby. By the way, Donald doesn’t like me referring to him as the “hubby” on my blog, but I think it’s cute and since he calls me “honey lumps” especially when he wants something, I think we are even. On the way home from work, I stopped by the market to pick up a few items to make crab cakes. When I reached for the lump crab meat my fingers sizzled at the price but I said what the heck, it’s cheaper than going out to dinner so I took the plunge and headed home to the kitchen.

This was my first time making crab cakes but I knew they would be easy because I make salmon croquettes and it’s basically the same ingredients. You should know by now, I love bragging about my cooking and these crab cakes were “Really Fantastic”! Full of tender crab meat and seasoned to perfection. I hope you will treat yourself to these five star crab cakes and let me know what you think.

Enjoy,
MJ

Ingredients:
1 lb. lump crab meat
1 medium red bell pepper diced
1 bunch green onions diced
1 large egg slightly beaten
2 tbs. mayonnaise
1 tbs. Dijon mustard
Salt and pepper
1 tbs. Capers chopped
1 tbs. Butter
1 tbs. Olive oil plus extra for frying
2 tbs. Bread crumbs plus extra for coating the crab cakes

Directions:
In a large sauce pan, heat olive oil and butter over medium heat. Add onions and peppers, sauté until tender. Remove from pan and let cool. In a large bowl, combine lump crab (check for scales and remove) and the remaining ingredients. Add peppers and onions and blend well. Form the patty by hand, coat with bread crumbs being careful not to break patty. In a large sauce pan, heat 2 tbs. of olive oil over medium heat. Add the crab cakes with a spatula. Slightly press crab cakes with the spatula and cook until golden brown. Turn and repeat on the opposite side of the crab cake. Transfer to a platter and serve. Note: you may need additional olive oil to keep the crab cakes from sticking. Drizzle oil in between the cakes if you need additional oil.