Crab cakes

I'm baaaccckkk! Done with the test. For better or for worse!

So, growing up in Georgia (and now living in TX!), crab cakes were not on the menu very often (or, ever). And if they were, they often had alot of "filler" like breadcrumbs, etc instead of just crab. These crab cakes are true crab cakes. Mostly just crab with a bit of binder to hold them all together. The only downside to this method is that it can get a bit pricey. P requests only the large lump meat, and not the claw meat. If you mix the larger lump meat with claw meat it can be a beat more cost effective, but can also have shell in there sometimes. No fun to bite into shell! 

Sometimes we serve just 1 cake each with a small piece of fish. This time we just had crab cakes. I tried to sneak in the claw meat, but wasn't sneaky enough. He totally caught on. :)

Crabby Crab Cakes-makes 6 cakes

1/4 c soft breadcrumbs

1 t baking powder

1 t dried parsley

1 t mustard powder

2 t Old Bay Seasoning

1 T mayo

2 T melted butter

1 t Worcestershire sauce

2 egg

1 lb crab meat

Preheat broiler. Combine seasonings. Whisk together mayo, Worcestershire, eggs, butter until smooth. Fold in crab, then fold in breadcrumbs. Shape into cakes on pan sprayed with cooking spray.

 nicely used baking sheet, right?

Broil 4-5 minutes, until browned. Flip (carefully!), broil 4-5 minutes on other side. Serve!

the finished plate

Yum!