Crab Cakes

Hello and Happy New Year. One of my resolutions is to make (2) of our weekly meals "non-meat". We are a meat eating family and so this has caused me some concern. How much pasta can a family really eat? Macaroni and Cheese is great, but my girls only like the crappy Kraft from the box (and since we are pinching pennies too, make that Flavorite crappy).

Here is a yummy Crab Cake recipe that I a going to see on my table next week for dinner. My plan is for a nice salad and grilled veggies to go along with it.


Crab Cakes:

1/4 c. finely chopped red onion
2 T. chopped fresh parsley
3 T. light mayonnaise
2 t. Dijon mustard
3/4 t. Old Bay Seasoning
1/2 t. Worcestershire sauce
2 egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 c. panko bread crumbs (Japanese breadcrumbs, I find mine at Trader Joe's)
- divide the breadcrumbs 3/4 - 2 times
1 T. olive oil
- divide oil 1 1/2 t. - 2 times
Cooking Spray

1. combine the first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 c. panko breadcrumbs. Cover and chill 30 minutes.
2. Divide crabmeat mixture into 8 equal portions (about 1/2 c. each); shape each into a 3/4" thick patty. Place remaining 3/4 c. breadcrumbs in a shallow dish. Working with 1 patty at a time, dredge in breadcrumbs. Repeat procedure with the remaining patties and breadcrumbs.
3. Heat 1 1/2 t. oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes more or until golden brown. Repeat procedure with remaining 1 1/2 t. oil, cooking spray and remaining 4 crab cakes.

You could serve these crab cakes with a side of Aioli Sauce. Look to the following blog post for information about Aioli Sauce.