|Slightly burned ‘em- my priority was cutting lemons and even those didn’t turn out perfect
Beauty of Multi-Tasking
I stumbled upon this blog dedicated only to crab cakes, oh how I love food blogs. Before that it never occurred to me that I could make it this easily at home. I had forgotten all about crabcakes (almost). I couldn’t decide if I wanted fresh vs. canned crab. Looking up several crab cake recipes and approval from other food bloggers, I chose to go the economic route of canned crabs. Food connoisseur will probably go ballistic over this but for a 2nd time crab caker, experimenting at home, I felt pretty good about it and did not really need to impress anyone in my kitchen.
Recipe adapted from: tasteofhome
3 cans ( 6 ounces each) crabmeat, drained
1 cup bread crumbs, divided ( I used plain but could use seasoned or panko)
1 egg, lightly beaten
1/4 cup green onions, finely chopped
1/4 cup light miracle whip
1/2 teaspoon garlic powder
1 tsp parsley, dried
1 tbsp lemon juice
oil or butter for frying
-In a large bowl, combine the crab, 1/3 cup bread crumbs, eggs, onions, miracle whip, lemon juice, and garlic powder.
-Divide the mixture into 8-9 portions, shape into 2-in balls. Roll in remaining bread crumbs. Flatten to 1/2-in thickness.
-In a nonstick skillet, cook crab cakes in oil for butter for 3-4 minutes on each side or until golden brown.
I dont know how does classic crab cake taste like besides the cheesecake factory experience but this one from my kitchen was pretty flavorful. However, the texture was blah which was expected but still I was kind of upset. I enjoy different layers of texture and this one didn’t have much to offer. Well yeah thats what you get from canned crab. Lesson learned. Overall, not too shabby for a second timer.
I already know I will be making them again but with real crabs but don’t get me wrong here. Canned are fine too especially if you on budget or just want to give it a shot; you just miss out on texture.