Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, May 5, 2011

Crab Cakes

Crab Cakes have always been one of my favorite meals. I hate ordering it at a restaurant because it's usually all bread crumbs and hardly any crab, this recipe calls for mostly crab of course!
It's my husband's recipe and i always loved it, it's in the family cookbook!
Eating crab cakes reminds me that spring is here to stay. Of course you can find crab meat year round but it just feels different when you have a crab cake with a tossed salad and a glass of ice cold white wine.

16 oz of lump crab meat (claw is fine also)
1 small white onion, chopped
2 tablespoon of olive oil
2 tablespoons of capers, chopped
2 tablespoons of roasted red peppers, chopped
1-2 tablespoons of mayonnaise
1 egg well beaten
1/2 cup of bread crumbs or more if needed
Salt and Pepper to taste
Old bay seasoning
1 lemon cut into wedges

In a small frying pan heat 1 tablespoon of olive oil and fry the chopped onions until golden. Set them aside to cool down.
Preheat oven 350F.
In a large mixing bowl lightly mix crab, sauteed onions, capers, peppers, egg, bread crumbs,mayonnaise,  olive oil, salt, pepper and a teaspoon of old bay seasoning. If too wet use a bit more bread crumbs.

Wet your hands a bit and roll spoonfuls of the crab mixture. Set them on a greased cookie sheet and flat them with the palm of your hands. Sprinkle old bay on top and bake for 5 minutes,  remove from oven and with a large spatula flip them and sprinkle old bay on the other side, place it back in the oven and bake for another 5 minutes. Remove from oven and serve them warm with lemon wedges.
Makes 12 crab cakes.