I just finished perusing my latest issue of Southern Living and came across a recipe that just made my mouth water. The odds of me making this anytime in the near future is pretty slim to none. Ash is not a fan of crab cakes…this is still a complete mystery to me as the fella will take down some crab and artichoke dip from Clydes. And if you’re not familiar with that dip, I’ll put the recipe up soon so you can become very well aquainted and soon fall in love.
What was I saying…oh yes crab cakes from Southern Living.
Tell me you’re not starving after reading this:
“MINI CRAB CAKES WITH GARLIC-CHIVE SAUCE”1 (8oz) package fresh lump crabmeat, drained 3 whole grain white bread slices (no this is not an oxymoron) 1/3 cup light mayo 3 green onions, thinly sliced(or for those of us who don’t work at Taco Bell, we call them scallions..sister knows this!) 1 tsp Old Bay seasoning 1 tsp Worcestershire sauce 2 large eggs, lightly beaten vegetable cooking spray salt to taste (garlic-chive sauce…to follow in a future post. wipe your mouth, you’re starting to drool…)
1. pick crabmeat, removing any bits of shell. get out your handy dandy food processor and pulse 5x or until finely (or finally) crumbled. this should be about 1 1/2 cups.
2. stir together mayo and next 4 ingredients in a large bowl. “gently” stir in the breadcrumbs and crabmeat. now it’s time to shape these bad boys into 16 (2 in.) cakes (about 2 tbsp each).
3. cook cakes in batches on a hot large griddle/nonstick skillet. coat the skillet with cooking spray. cook them over medium-low heat for about 4 minutes on each side or until golden brown. season with salt to taste. then transfer the cakes to a baking sheet and keep them warm in a 200 degree oven for up to 30 minutes.
Oh save me…I’m about to grab my purse and drive straight to Fresh Market for a case of lump crab meat….yikes this was a bad idea!