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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Sunday, September 14, 2014

Crab Cakes for Two

Crab is such a lovely seafood - sweet, tender, low calorie, high protein and delicious with hot drawn butter!  I absolutely love crab, specifically king crab legs.  I am rather picky about crab preferring fresh or frozen to canned.  Canned crab is fine for crabmeat dip but that is about the extent of our use for it.  I will often bring home a few crab legs from a restaurant meal when possible but for most purposes, we buy froze king crab legs from Elite Gourmet Food Service that delivers to the door in southern Ontario.

favourite crab cakes
I thoroughly enjoy sitting down to a plate of king crab legs, leisurely savouring each succulent morsel.  My husband, on the other hand does not enjoy cracking crab legs!  In order to use crab meat as an ingredient, the legs must be cracked open releasing the tender, sweet meat.  This is not a difficult task but it is a bit time consuming.

I bring water to a boil in a roasting pan then add the frozen crab legs.  Most of the leg pieces have the larger knuckle where it was attached to the body of the crab.  I crack the cooked crab legs according to their segments, pulling connective tissue to help release the meat.  I also use a thin tipped fork to help release the meat and kitchen shears to open segment portions that refuse to crack open.  Once all the crab legs have been cleaned, I break the larger chunks up depending on how they will be used.

Crab cakes are a delightfully tasty way to use fresh or frozen crab meat.  Like many homemade favourites, there are as many ways to make them as there are cooks.  The big debate appears to be which is best, baked or pan fried.  Baking reduces or eliminates the butter for cooking but at the same time removes the flavour the butter imparts to the crab cakes.  We prefer pan fried crab cakes.  They are easy to make, a tender and tasty seafood main or make them smaller for an appetizer.  Our recipe gives a yield of four crab cakes just perfect for two.  We like Breton crackers for this purpose but you can substitute with your favourite cracker. 

Crab Cakes for Two
recipe by: Garden Gnome

½ c Breton Bites, original whole wheat, crushed
1 egg
4 tsp fresh squeezed lemon juice
3 tbsp Miracle Whip (or Miracle Whip Clone)
1 tsp garlic pepper
1 tbsp finely chopped green onion
1 tbsp finely chopped parsley (optional)
8 oz (226 g) crab meat pieces
1 tbsp butter

Whisk egg, lemon juice, Miracle Whip and garlic pepper together.  Stir in crab meat and green onions.  Gently mix being careful not to break up crab meat.  Mix in crackers.  Divide into four equal portions (mixture will be stickly).  Heat butter on medium heat.  Place each crab mixture portion in heated butter and flatten.  Fry until golden brown, about 5 minutes each side.  Remove from fry pan.  Drain and serve.

Makes 4 patties
Serves 2

Nutritional Value per serving:
298 calories, 14 g total fat (7g saturated fat), 177 mg cholesterol, 726 mg sodium, 468 mg potassium, 19 g total carbohydrates (2 g fibre, 4 g sugar), 25 g protein


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