Crab Cakes

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Growing up in New England, seafood was always abundant.  Lobster Rolls, Crab cakes, New England Clam Chowder, and the list goes on and on.  Most of these items are popular on menus throughout restaurants in every corner, but sometimes, it’s fun to take these items and make them at home.  It allows you to pick the ingredients, modify based on any preferences, and let’s face it, keep it a little bit healthier (How many cups of butter and heavy cream made up that chowder anyways?!).

One of the first seafood items that my mom brought home and made for us was crab cakes.  It allows you to control exactly how much crab (and what kind) goes into the mixture.  Enter crab cakes with  full of large chunks of crab and not so much fillers. I promise you won’t feel the urge to pay $15 for a jumbo crab cake at the local seafood restaurant anymore!!!

Crab Cakes
(makes 8 cakes)

1/2 onion, chopped finely
3 cloves garlic
1 cup vegetable oil
4 cans premium crab meat, drained
1 tsp hot sauce
1/2 cup breadcrumbs
2 eggs
2 tsp seasoned salt

Saute the onion and garlic with 1 tablespoon of vegetable oil in medium heat until the onion begins to caramelize and become clear.  In the meantime, in a large bowl, combine crab meat, hot sauce, breadcrumbs, eggs and seasonings.  Once the onions and garlic are ready, combine them with the other ingredients.  Add the remaining oil to a pan, ensuring oil is about 1-2 inches in height.  Turn pan on high heat and allow oil to get hot.  Once hot, use your hands to shape about 3/4 cup of batter into a ball, flatten with your hands, and place into hot oil.  Place 4-6 cakes into the pan, depending on size.  After approximately 5 minutes, flip each cake, and cook again for about 5 minutes, until both sides are nicely browned.  Remove from heat and enjoy with ketchup, tartar sauce, or your favorite condiment!!

food on,
– shirley

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