Breadless Crabcakes

Subscribe to BGG2WL:

bgg2wl: From Erika's Kitchen / Recipes

Thursday, April 12, 2012

Breadless Crabcakes

1/2lb crab meat (prefrably a combination of lump meat and claw meat) 1 egg yolk 1/2tbsp finely chopped onion 1tbsp very finely chopped celery 1tbsp ...

by Erika Nicole Kendall

1/2lb crab meat (prefrably a combination of lump meat and claw meat)
1 egg yolk
1/2tbsp finely chopped onion
1tbsp very finely chopped celery
1tbsp dill weed
1/2tsp lemon zest (lemon zest is the scrapings of the rind of a lemon. Be sure to wash it off before you peel, and be sure that you only get tiny shavings.)
1/4tsp paprika
1/3 cup olive oil

Pre-heat your oven to 375. Beat your onion, celery, dill, lemon zest and paprika into your egg. Drain your crab as thoroughly as possible, then blend it in with your egg blend.

Heat a skillet on your stovetop, and pour your oil inside. Once heated, mold small balls of crab and drop them into your skillet. The size is totally up to you. You want the crab cake to cook just enough that they stick together properly. You want the outside to be crispy, don’t worry about the inside.

Once finished, place your crabcakes on a baking pan, and slide them into the oven for just long enough to warm up the insides. That’s it! Feel free to modify the recipe at your leisure – I sometimes switch up the spices by using a little old bay, or worchestershire sauce… whatever I feel like – and make it your own!

tagged: crab, seafood

« Q&A Thursday: Getting and Staying Motivated

»Who’s Buying Starbucks With Food Stamps?

You might like...

A few rules for posting, friends:

Want an avatar? Quick and easy solution. Visit Gravatar.com and sign up for one!
If you are promoting a product, or posting a sales pitch, your comment will be deleted.
If you are trying to dispute something on the site, you will need more than anecdotal evidence (i.e., "My cousin's friend's uncle's girlfriend's boss did it and it worked!" If you've got books or at least Internet links, then we can talk. Otherwise, you risk your comment not being approved.
Foul language is discouraged. I'd like people to still be able to read the site at their jobs.
Disrespecting me or the men and women who post here is also unacceptable. Your comment won't be approved, and you might be banned. (Actually, I've grown to like embarrassing people who behave like they have no home training. Consider yourself warned. :)
Everyone is welcome here. You don't have to be Black, you don't have to be a Girl. I'd prefer you to be human, and I'd prefer you to be kind. We're helping each other, right? :)
Last, but certainly not least, commenting here is a privilege. Not a matter of "freedom of speech," but a matter of "approved at the discretion of the the owner." It's how I keep the community civil. Everyone appreciates that civility until it's their comment on the chopping block. We simply don't have time for foolishness, here. (And please, don't e-mail me to complain. I already know you're mad.)