Yesterday I broke out my grandma’s little red recipe book in search for her crab cake recipe.
It is filled was quite the array of recipes, including this lime ham salad above which I can promise will not be making it on to the blog. Eeeek.
That’s all I have to say about that.
So… the secret ingredient for the crab cakes? Saltines. But only eight saltines. No more, no less. That’s it!
There is nothing more disappointing than ordering crab cakes in a restaurant, only to bite in and discover they are filled with junk.
No fear, you won’t have that problem here. No junk in the trunk.
See, I have this little issue of rarely ever being able to make the same recipe twice. This is true almost always when it comes to cooking – I would say 98% of the time I have no recipe in mind and just throw things together until they taste good. I get bored quite easily.
However, I followed this recipe nearly to a T. I already have a favorite baked crab cake recipe that includes peppers and onions sauteed in olive oil and butter, with entire said mixture being poured into the crab cake ‘dough.’ They are buttery and melt in your mouth. But they are a bit more complicated, and include a few steps such as chopping and sauteing veggies before even making the cakes.
Some days, I just crave simple.
And I’ve been dying to try this recipe for months. It is one of my brother’s favorite meals. They are just too easy and too quick not to love them.
The outside is crispy and the inside is filled with tons of crabmeat. I loved the different textures. The only issue I had? The recipe claims it yields 4 to 6 servings. Really? Maybe back in 1965. Maybe for normal people. Maybe for those of us who aren’t gluttons.
I can tell you one thing. You will absolutely not get 4 to 6 servings if you live with Mr. How Sweet. In fact, you will get no servings. He will get one.
And he will eat them with 2 side dishes: macaroni and cheese and leftover 3 meat pizza. Because that sounds about right, no? Funny, when I put a call out on Facebook a few months ago suggesting side dishes for crab cakes, neither one of those came up. I wonder why?
1 pound lump crabmeat
8 saltine crackers, crushed
1 tablespoon mustard
1 tablespoon greek yogurt (her recipe called for mayo, I was out)
pinch of cayenne pepper
salt & pepper to taste
1 tablespoons olive oil
Combine all ingredients in a bowl except oil and stir until thoroughly combined. Heat a skillet on medium heat and add olive oil. While it’s heating, form the crab mixture into small patties – you will get about 5 to 6 cakes. Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.
Moral of the story? These rock. They taste incredible. You can make them in less than 20 minutes. And they’re healthy. Now get in the kitchen!