Crab Cakes w/ Lemon Arugula Salad

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Once again, I start a post by thanking Costco for the main ingredient for tonights dinner. CRAB MEAT. Two of my favorite words. Costco carries lump crab meat, in a pouch, that is moist, sweet, and delicious. There are so many things you can do with crab meat, but one of my favorites are crab cakes. If you make crab cakes the right way – crab should be the primary ingredient. Of course there are other goodies in the recipe…but crab is #1.

We have a deep fryer that we used for this recipe, but you can fry in a heavy-bottomed pot/pan or bake if you wish. These turned out quite yummy – they were creamy, sweet, a bit spicy and crispy on the outside. I served with arugula salad and a remoulade sauce that we buy at our local fish/meat store. There are many sauces you can serve w/ crab cakes: lemon aioli, horseradish cream, cocktail sauce, and many more. Chose whatever you prefer, and I hope you enjoy this recipe!

Crab Cake Ingredients:

  • 12 oz lump crab meat
  • 1 tbsp shallot minced
  • 2 green onions – white & green part diced small
  • 1/3 red bell pepper diced small
  • 1 celery heart diced small
  • 1 cup Ritz crackers – crumbled
  • 1 tsp old bay seasoning
  • 1/3 tsp cayenne pepper
  • 1 tsp mustard powder
  • 1/4 cup light mayo
  • 1 tbsp worcestershire sauce
  • 1 tbsp lemon juice
  • 1/4 tsp garlic powder
  • Flour for dusting
  • Oil for frying – choose one that is good for deep frying

Salad Ingredients:

  • 1 tbsp EVOO
  • 2 tsp lemon juice
  • 2 cups baby arugula – washed and lightly torn
  • Shredded parmesan cheese
  • Salt
  • Black Pepper
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Salad ingredients

Directions:

  1. In a large bowl, mix all crab cake ingredients except cracker crumbs. (Flour and oil is reserved for later)
  2. Once the majority of ingredients are combined, add half the bread crumbs and stir. Continue to add cracker crumbs until the mixture is thick enough and enough moisture is absorbed to make the patties. If the mixture is too wet, they will fall apart when frying so check the mixture along the way and add in crackers as needed.
  3. Shape crab cake mixture into patties, dust with flour, and place onto a plate lined w/ foil.
  4. Place crab cake patties in fridge for at least 1 hour to allow them to set up – but no longer than 2 hours.
  5. Remove from fridge and use a deep fryer or in pot/pan with oil to fry the cakes. Oil should be approximately 350 degrees and cakes should be cooked for about 3-4 minutes. You could also bake them, and I would recommend broiling for a few minutes on low then flipping to broil the other side to help get a crispy crust.
  6. If frying – remove from oil and place on paper towels to dry.
  7. While drying, you can make the salad. First drizzle the olive oil onto the arugula and toss to coat.
  8. Add the lemon juice, a pinch of salt and about 1 tsp of pepper to the bowl and mix again.
  9. Add parmesan cheese, mix again and plate.
  10. Plate crab cakes next to salad and serve!
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Pouch of crab meat from Costco

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Crab meat, celery, red pepper, shallot, green onion

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Cracker Crumbs – place in ziploc bag and pound w/ small mallet

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Final crab cake filling

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Crab patties dusted in flour and ready for fridge

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Crab cakes ready for the fryer

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Mr. Potts getting his fry on

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Crab cakes resting on paper towels

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Final product!

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