Your Best Friend Gets Engaged

May 9, 2009 by

You just got the call.

Your best friend and her beau are taking the leap!

You'd like to have the happy couple over to celebrate.

And a celebratory meal like this deserves something special.

A few courses perhaps! Indulgent foods that are rich and flavorful.

For the first course you'd like to serve something that is easy to make, but still goes alone with the theme of your dinner.

One of the nicest appetizers that comes to my mind is the classic crab cake.

In addition to being delicious and starting a dinner on a high note, they are super easy to make from scratch.

So the next time you're celebrating some exciting news, know that you have the first course down. You've got the perfect recipe for a starter that will show your friends just how much you care.

Until our next meal,
Rebecca

Classic Crab Cakes

Ingredients:

Classic Crab Cakes

Classic Crab Cakes

  • 16 Oz Crabmeat, Fresh or Pasteurized
  • 1 Large Egg
  • 1/4 Cup Mayonnaise
  • 1 1/2 Tsp Dijon Mustard
  • 1 1/2 Tsp Old Bay Seasoning
  • 1 Tsp Fresh Lemon Juice
  • 1/2 Tsp Worcestershire Sauce
  • 1 1/4 Cups Plain Breadcrumbs
  • 2 Tbs Unsalted Butter
  • 1 Tbs Olive Oil

Directions:

  1. Drain the crabmeat, and pick through for shells if necessary.
  2. Put the crab in medium mixing bowl and set aside.
  3. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt.
  4. Scrape the mixture over the crab and mix gently until well combined.
  5. Gently break up the lumps with your fingers, but do not over mix.
  6. Sprinkle the breadcrumbs over the mixture, and mix them in thoroughly but gently. (Try not to turn the mixture into a mas - it should still be somewhat loose.)
  7. Cover with plastic wrap and refrigerate for 1 to 3 hours.
  8. Shape the crab mixture into 8 cakes about 1 inch thick.
  9. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium meat.
  10. When the butter is frothy, add the cakes to the pan (8 should fit comfortably).
  11. Cook until dark golden brown on the underside, about 4 minutes.
  12. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.

Tip: If you cut the recipe in half, go ahead and make the egg mixture at the full amount.  Then pour into a measuring glass, and only add half to the crab mixture.  It's a lot easier than trying to half the tiny ingredients.

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