Happy Monday after Fourth of July weekend everyone! Hopefully everyone had a super fun yet safe weekend and ate plenty of hotdogs and pie! For today’s post, and in keeping with my light and refreshing theme (which will probably not last for much longer), I’ve decided to post my famous crab cakes recipe. I’ve tried numerous crab cakes at restaurants all over the land, and I believe that what really makes the delicious ones stand out from the not-so-delicious ones is the use of fresh, real crab meat, and a high crab to bread crumb ratio. These have the freshest ingredients, and the use of home-made bread crumbs just contributes to that home-made flavor. Another plus? I bake them in the oven rather than frying them up in a pan, so they are actually really healthy as well. Who doesn’t love a good crabby cake in July?!
(Makes about 20 small cakes/ Difficulty: Easy)
1 cup jumbo lump crab meat
1 cup crab claw meat
1 cup home made bread crumbs (just pulse some bread cubes from a day or two old baguette in the food processor)
½ cup shredded parmesan cheese
¼ cup green onions, diced
¼ cup cherry tomatoes, cut into quarters
juice of 1 lemon
zest of 1 lemon
zest of 1 lime
juice of 1 lime
½ of a small Serrano pepper, seeded and diced small
1 tsp oregano
1 tsp smoked paprika
4 cloves garlic, finely minced
small handful of cilantro, minced
¼ cup good olive oil
salt and pepper to taste
Now for the fun part!
Preheat the oven to 400 degrees F.
In a large bowl, combine all of the ingredients until well incorporated. Taste the mix, and add more salt and pepper as needed.
Pop into the oven once it’s pre-heated, and bake for 25-30 minutes, until golden brown.