I finally cracked open that giant cookbook: How to Cook Everything by Mark Bittman. This book was the size of my HUGE Accounting Tax book in College! Anyway, I found an easy recipe for crabby cakes (Sponge Bob anyone?) and went for it. The recipe was easy and delicious!
Ingredients:
- 1 lb. of fresh lump crab meat, picked over for cartilage
- 1 egg
- 1/4 cup minced red bell pepper
- 1/2 cup minced scallion
- 1/4 cup mayo
- 1 tablespoon Dijon mustard (I had spicy brown mustard on hand and it still came out great!)
- 2 tablespoons plain bread crumbs, or as needed
- 1 teaspoon curry powder (optional)
- about 1 cup of flour for dredging
- vegetable or peanut oil for frying.
- lemon wedges or tartar sauce for a topping
Directions:
- Mix together the crab meat, egg, bell pepper, scallion, mayo, mustard, and some S&P. Add sufficient bread crumbs to bind the mixture into cakes.
- Refrigerate the mixture until you are ready to cook. (I found that refrigerating the cakes makes them hold their shape better when cooking, about 20-30 min.)
- Season the flour with S&P and curry. Preheat a large non-stick skillet, over med-high for about 3 minutes. Add the oil (or oil/butter mix) until oil is heated. Dredge each cake into the flour, and cook until golden brown. Turning the cakes over once to cook opposite side. Total cooking time about 10 minutes.
Don't over crowd the cooking pan! Cook in batches if necessary. Enjoy!