Recipe of the week, 9/20

I was so in love with my meal last night that I had to brag about it to my mom. I didn’t have a specific recipe (per say), I just worked with a few modified recipes to create my own Crab Cakes!

I was inspired when last Christmas my mom bought me a Blue Crab Bay Co. crab dip kit. It had been sitting there unused for months because none of my friends like crab dip when I decided to at the very least, open up the box. There I found a can of crab meat and crab seasoning.

That’s when it hit me – CRAB CAKES! Oh how I love these morsels of spice. I have family in Maryland and I make sure I get some everytime I go down! And now I’ve finally made my own!

I started with this crew of ingredients

1 egg
2 or 3 green onions, diced
1 tbsp of mayonnaise
1 tbsp of Worchester sauce (guestimated)
8-9 crackers, crushed (I used flavored because I already had them and didn’t notice a difference)
8 ozs of crab meat
spice pack – you can buy crab cake spice blends or make your own. I originally was going to use garlic powder but opted not to.
oil for frying

I started by adding all of the ingredients together except for the oil. Then I added the oil to my wok – which is a great dish for frying things in because it’s deep and rounded for easy flipping.

Mold the patties and let them fry for 4 minutes on each side until golden (some of mine got a little too brown, but I actually prefer them that way)

Remove from the oil and transfer them to a plate with paper towels to soak up excess oil.

And voila! Delicious, home-made Maryland-style crab cakes.

I paired them with Fresh360’s Moroccan Carrot recipe, (sans walnuts and cilantro because I forgot in my excitement of crab cakes!) which was delicious and I plan on using with sweet potatoes in the near future.

I love fall comfort foods.