I know we promised recipes, and there has only been one so far. The seabird work picked up pace quite quickly, and we have been so busy that we haven’t been able to post as much as we would like. Then our neighbor Eugene dropped off a 5 gallon bucket of crab claws. The feast that ensued definitely deserves a post. These crab cakes were well worth the three hours it took to pick the crab meat out!
Metinic crab cakes
1 pound fresh crab meat
1 chopped bread and butter pickle
1 chopped onion
2 cloves garlic
2 table spoons ranch dressing
2 table spoons spicy brown mustard
One large egg, beaten
2 cups seasoned bread crumbs
Salt and Pepper to taste
Sauté chopped onion, garlic and pickle until browned, then let cool. Combine crabmeat, ranch dressing, brown mustard, egg, 2 tablespoons bread crumbs and sautéed onion, garlic, and pickle and mix thoroughly. Form into 2 inch cakes, roll in the remaining bread crumbs, and then refrigerate for 2-3 hours before cooking. Pan fry on medium heat in olive oil until outside is a crispy golden brown.
I served the crab cakes with sautéed kale topped with balsamic reduction, and candied carrots. Considering that these crab cakes used only about 1/5 of the crab meat, we might be having them again soon!