I’ve Got Crabs….

…..Crab Cakes that is…..Geez, get your mind out of the gutter and into the kitchen for some good cooking!

Crab Cakes are my favorite treat, not cheap, but then again, aren’t we worth what we put in our mouths?

I wanted to share this recipe because while most people are grilling out for the summer,  this is a dish you can grill indoors or outdoors and serve anytime of the year…I still find this recipe one of my favorites! Soooo YUMMY!

It’s easy to whip up, it’s tasty and mouth watering….

 An easy-to-fix coastal favorite in under 20 minutes!

Servings: 4 to 6 servings

Cook Time: 18 min

Difficulty: Easy


1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving


 In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce, and grab yourself a delicious bottle of wine.

 My suggestion of expertise:  Of the three Chardonnays offered by Patz & Hall (Mount Veeder, Russian River and Sunset Vineyard), the 2006 Mount Veeder Chardonnay may be the crab cakes’ best mate, with its tart apple aromatics, butterscotch and apple pie flavors and rich viscosity countered by an unexpected crisp finish. The other two would be close seconds – the Russian River with its tropical flavors balanced by a cool minerality and the Sunset Vineyard, characterized by delicate floral and spice aromas, yet tropical and custard-like flavors. Similar to the Patz & Hall selections, Chappallet’s 2008 Napa Valley Chardonnay finishes on a refreshing note – great with the crab cakes – but its profile consists of tangerine, pear and nutmeg aromatics with flavors of pineapple, lemon and oak spice.


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