(Otherwise Known as: the ‘Potato Salad-Perfect Crab Crab Cakes”
As promised from last week’s post, we’re tackling some crisp, but also tender crab cakes; the perfect addition to the any make-ahead salads or our Mish-Mash salad. You can find that here: https://canigetaramen.food.blog/2019/07/25/mish-mash-potato-salad/
This one bowl, savory Maryland favorite is so easy, it can come together in ten minutes flat with minimum mess but maximum deliciousness and can be done with two common kitchen utensils, the frying pan and a food processor or blender.
Here’s what you’ll need:
- 2 lbs of crab meat. I’ve used real crab, claw meat only, and even imitation crab for people who have a shellfish allergy.
- 1/4 c of mayo
- 1/4 cup of sour cream
- 1/4 cup of chopped spring onions
- 2 tbsp of old bay seasoning
- 1 egg
- 1/2 c of breadcrumbs
- fresh parsley to taste
- salt and pepper to taste
Heat oil in small saucepan. Give crab meat a quick spin in a food processor or blender, add to clean bowl. Add mayo and sour cream, mix together. Toss in spring onion, breadcrumbs, and egg. Mix thoroughly. Add spices, mix well again.
Form into ball shape, then into patty, add to hot oil. Fry until brown and crispy on either side then drain briefly on paper towel. Serve hot with pepper sauce, and a heaping spoonful of Mish-Mash Potato Salad. Enjoy!
