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Cook, crabmeat, crackers, good eating, Louisiana crab, mayo, mustard
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Okay – it’s not Wednesday, but this week has been quite busy and I couldn’t get the post ready on time.
My highly anticipated and waited for Crab Cake Recipe. Trawling season opened here in Southern Louisiana a couple of weeks ago and fresh shrimp have been abundant at our home – the same with fresh crab. I’ve made this recipe with fresh crabmeat and with fresh chopped boiled shrimp. Both are scrumptous. I hope you enjoy.
This is a simple recipe that I tweaked and if you are adventurous, add additional seasonings such as bell pepper or onions. I like to keep it simple in order to “savor the flavor” of the seafood.
Whisk together in a medium size bowl:
1/2 cup of Hellman’s mayonnaise
1 large egg
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 – 1/2 teaspoon hot sauce
Gently fold in 1 pound of lump crab meat (or 1 pound of boiled shrimp, coarsely chopped)
Fold in 1 cup of crushed crackers (I use Townhouse because us of the flavor – use Townhouse, Saltines, Ritz – your preference)
I use a large cookie scoop to form the crab cakes the same size. Line a cookie sheet with wax paper and place the scooped balls on it, flattening slightly. If necessary, use a second sheet of wax paper for another layer. Place the covered cookie sheet in the freezer for about a half an hour to an hour.
Heat approximately 1/4 to 1/3 inch of oil in the bottom of a skillet (I do not deep fry my crab cakes). Place the crab cakes in the hot oil and cook 4-5 minutes on either side until lightly browned and crispy. It doesn’t take long as the ingredients are mostly cooked to begin with.
Serve as entre’ with a salad or on a bun.
I have never baked them, although I’m sure they would be good that way.
I’ve also been enjoying fresh shrimp salads for the past two weeks. I’m not very adventurous when it comes to veggies and to be honest – I’m being blamed for the deluge of rain we’ve been experiencing as of late – it must be because I’m actually eating veggies!
My salads are very simple to assemble and are quite delicious.
Chopped Hearts of Romaine lettuce
Fresh boiled and peeled shrimp
Chopped tomatoes
Chopped cucumber
Craisens (wonderful sweet and chewy – adds texture)
Chopped boiled egg
Salad dressing of your choice
I have picked up Hubby’s habit of chopping salad ingredients into bite-sized pieces and eating my salad with a spoon. I know – sounds weird, but I assure you, much more enjoyable! And, besides being a picky eater, I also have a texture thing going on; this allows me to eat a salad, and that’s a good thing (especially when we need rain).
I couldn’t leave you without just a few pictures of Ryka and Calypso, so without further adieu, here they are this week.
Ryka enjoying the sun. Calypso chasing her tail.
Calypso after the chase. Ryka grateful she wasn’t trampled during the chase as no one is safe when Calypso winds up.
Calypso likes to put her ball in her bowl like my last shepherd (Sentry). Just doesn’t want anyone else to get it. (Like that’s gonna happen.)
Ryka likes to lay down to eat. She’s getting very lazy, especially with the Southern Louisiana heat.
Ryka decided she liked dryer balls. And, then I couldn’t find them. After seeking help on Facebook, we found more on Amazon.
Porch time. Safe from Calypso’s tail-chasing.
For those of you not in a fishing state, this is a trawl boat on opening day off of Grand Island, Louisiana in the Gulf of Mexico.
I hope you enjoyed the recipe and if you decide to fix it, please let me know what you thought.
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Yummy! I will be trying your ecipe soon. I love crab cakes but don’t usually make them. Do you serve them with any sauce?
Darlene – We sometimes use Tartar Sauce. In the photo above I believe I used a little Honey Mustard sauce because that was on my salad. I love the flavor with out any additional sauce. Tartar Sauce would be the traditional sauce to use.