Summer may not be here just yet, but Mother Nature sure is teasing us with near-perfect weather conditions on tap for this weekend. Go all out by making these awesome crab cakes. I posted this recipe a few weeks ago with my article on all the great seafood and produce you can get at Josh’s Farmer’s Market in Mooreseville, but here it is again for those who are looking for a delicious, “Let’s pretend we’re at the shore for an evening” meal. My only request – make sure you’re dining outside, preferably with a view of some water, or at least the sunset!
In a medium-sized bowl, add garlic, red and green peppers, scallions, crab meat, seasonings, mayonnaise, lemon juice, fresh tarragon and parsley, an egg and some crushed crackers. (The egg and crackers act as binders, preventing the crab cakes from falling apart during cooking.) Our crab cakes had to be gluten-free, so we used these yummy rice-based, Good Thins crackers. If you don’t have to worry about wheat allergies, I think buttery Ritz crackers would be really good in these.
Combine (I used my hands!) until mixture comes together and can you easily shape into cakes.
In a large pan, sauté the cakes in some butter on medium-high heat, about 3-4 minutes on each side. This should give the cakes a nice golden-brown crust. Add a squirt of lemon juice over the cakes before removing from the pan.
Transfer cakes to a serving platter. Garnish with minced scallions. Serve with lemon wedges and your favorite Tartar or Cocktail Sauce. Or do like we did last weekend and pack them up for a tasty (and just a little messy!) sunset boat meal. We omitted a bun, but for those without gluten allergies, try them on a buttery brioche or whole-wheat roll with some Bibb lettuce and a slice of juicy tomato.
…Hard to complain though, with a view like that! Have a great weekend!