At the risk of sounding like a control freak, I have to say he did pretty well. All of the basics were covered and we certainly had enough food, but he had also snuck a few items into the cart that I normally steer clear of. One was a container of lump crab meat.
Chelsea, your boyfriend bought crab while doing your grocery shopping. Why the heck are you complaining?
See, I've never been a huge fan of seafood and I think EJ took advantage of me not being there to wrinkle my nose at him. Fortunately, crab is one of the few fish (sea creatures?) that I will eat, but I am very picky about my crab cakes! Even the slightest "fishy-ness" totally turns me off, but I also didn't want to just hide it among a mess of breadcrumbs because that kind of defeats the purpose, no?
I turned to good ol' Pinterest and for once found myself seriously disappointed. Who knew how many crab cake recipes had mayonnaise in them??? I decided to use a general recipe as a base and mix in ingredients and techniques from other websites. The biggest changes I made were leaving out mayo and including capers. I used to work in a Louisiana style restaurant and their crab cakes - with capers - have always been my gold standard!
1lb Lump Crab Meat
2 Large Eggs
3/4 Cup Panko Bread Crumbs
Juice of One (1) Large Lemon (about 3 tsp)
1/2 Red Bell Pepper, Diced
1/2 White Onion, Diced
2-3 Tbs of Capers (depending on your taste)
2 Garlic Cloves, minced
2 tsps Worcestershire
1 tsp Dry Ground Mustard
1 tsp Onion Power
2-3 Tbs All-Purpose Flour
Salt and pepper to taste
- Preheat flat skillet to 300 degrees. If you don't have a skillet, a large non-stick pan will also work. Spray with cooking spray when heated.
- Mix all ingredients together except the flour. Add in flour one tablespoon at a time. The flour helps bind the cakes together, so add as little or as much as you need to achieve the desired consistency for pattying.
- Create loosely packed cakes and place them on the skillet. Cook until browned on one side (about 3-4 minutes) and flip.
- Serve over a bed of greens with your favorite dressing of choice. I found that a lemon vinaigrette went really well with it, but a cream based dressing would be equally as delicious!
Do you have any secrets to a delicious crab cake? If so please share below!