This is T’s recipe. It’s a great go-to appy that is pretty quick to throw together. We think the fresh crab with the canned is a good combo. The canned is usually finer and helps bind the cakes. With fresh crab meat going for $39/pound, it also helps with the price. The sauce we serve it with is a cheater aioli. It changes every time. Just start with a little mayo and add a combo of fresh berries and/or berry jam. We’ve also done it with grape jelly and it was tasty. We almost always have these with T’s signature Caesar Salad which we’ll post soon. Enjoy.
| Crab Cakes | |||
| Ingredients: | |||
| 170 g | canned crab meat, drained | ||
| 1/2 lb | fresh crab meat | ||
| 1 | red pepper, finely chopped | ||
| 2 tbsp | Lee Kum Kee chili garlic sauce | ||
| 2 | eggs, beaten | ||
| 1/4 tsp | salt | ||
| 1/2 cup | bread crumbs | ||
| 1/2 cup | parmesan cheese, ground | ||
| 2 tbsp | olive oil | ||
| additional bread crumbs for coating | |||
| mayonnaise | |||
| blackberry jam | |||
| Directions: | |||
| 1 | In a medium size bowl, add crab, pepper, chili garlic sauce & egg. | ||
| Mix well. | |||
| 2 | In a separate bowl, mix salt, bread crumbs & parmesan. Add to crab | ||
| mix & stir in thoroughly. | |||
| 3 | Use your hands to form crab cakes, approx. 2″ diameter, 3/4″ high. | ||
| (Hold a small ball of mix between your thumb and middle finger to | |||
| flatten.) | |||
| 4 | Pour extra bread crumbs onto a plate and coat both sides of each cake. | ||
| 5 | Heat olive oil on medium in non-stick frying pan. Add crab cakes & | ||
| cook until one side is golden brown. Flip, lower heat and cook until | |||
| crab cakes are heated throughout and second side is golden brown. | |||
| 6 | Mix equal parts mayonnaise & blackberry jam for aioli sauce. | ||
| (Makes approx. 12 crab cakes)
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I enjoyed this recipe a lot! Such a creative way to use blackberries. Thank you for sharing 🙂