The perfect light summer meal, crab cakes are actually fairly easy to make, so you should not be apprehensive about trying these at home. You simply mix together the ingredients, form them into patties, and pan fry until golden. Oh, how I love to treat myself to an easy (yet upscale) restaurant-quality meal at home! Great for entertaining houseguests as well.
My Go-To Canned Seafood: Vital Choice
If you feel like it’s hard to get good-quality seafood where you live, I want to make sure you know about Vital Choice. They’re a reliable source for wild seafood and organic fare, harvested from healthy, well-managed wild fisheries and delivered to your door! You can get everything from tuna to sablefish, wild shrimp to lobster, halibut, and also canned seafood (including crab!). AND you don’t have to question the quality or source. And now for that yummy recipe…
Easy Homemade Crab Cakes
- 2 6 ounce cans fancy white lump crab meat drained
- 2 eggs lightly beaten
- 1 small green onion trimmed and diced (white and green parts), I used culinary scissors
- 2 tablespoons pimentos diced, sold jarred
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- pepper to taste
- 1/2 cup whole-wheat breadcrumbs for the mixture, regular style, not panko (I buy 365 brand)
- 1/3 cup whole-wheat breadcrumbs to coat the crab cakes
- olive oil for cooking
- sour cream
- lemon cut into wedges
- In a large bowl, mix together the crab, eggs, green onion, pimentos, lemon juice, mustard, salt, pepper, and 1/2 cup breadcrumbs until well combined. Use your hands to form into six 3-inch cakes, squeezing out (and discarding) any excess liquid as you go.
- Spread out the remaining 1/3 cup breadcrumbs on a plate and roll each cake around until well coated. Set aside.
- Heat a thin layer of olive oil in a large skillet over medium-low heat. Cook the cakes (in batches, if necessary) until golden brown on both sides, about 3 to 5 minutes per side. Serve over greens and topped with a dollop of sour cream and a lemon wedge on the side.