I was never a huge fan of crab cakes until I started making them myself. Having control over the little things, like the amount of mayo and other fillers, and the type of crab, really makes all the difference. This recipe does involve pan searing but doesn’t require a lot of prep work. The original recipe was from cooking light and called for canola mayo, and very little of it, which didn’t appeal to me. Hellmanns is the one true mayo.
1/4 c. Chopped chives
2 T Mayo
1 tsp Lemon zest
1 T Lemon juice
Ground black pepper
1 Large egg, beaten
2/3 c. Panko
1 lb. Lump crabmeat
3 T. Olive oil
1/4 c. Parmesan cheese
First and foremost, open your containers of crabmeat and put them in a strainer. Break the lumps apart with your fingers while rinsing then squeeze the extra water out and pat dry on a paper towel. Make sure that you’ve gotten all the pieces of shell that may be in the containers.
Combine the chives, mayo, egg, lemon juice, lemon zest and black pepper in a bowl and combine with a whisk.
Add the crabmeat and cheese and combine. Set the bowl aside for 10 minutes.
Separate the mixture into 8 equal portioned balls of crab mix.
Heat your pan to medium-high heat and pour in 1/2 your olive oil. Put 4 crab cakes into the pan and cook until seared.
This will take about 3-4 minutes. Once they are browned on one side, flip them over and brown on the other side.
Put the cooked ones aside and repeat with the other 4 crab cakes.
I served these with a garlic aioli and pan fried potatoes. They were very good! Fresh, light and easy to devour.
I put this whole dish together in a matter of about 10 minutes, they took about 6 to cook, so I’d say it’s a great, healthful dish that is perfect for a post work night where you just don’t feel like spending a lot of time or energy making a great meal.
Next time, I’d probably serve it with Kale chips, but lately the kale in the grocery store has looked sad. That recipe, and the aioli, will certainly be posted some time.