Seafood

Crab Cakes

by Heather

in Seafood

I love all seafood, but one of my absolute favorites is crab cakes!  Because they are so expensive to get at a good seafood restaurant, I like to make my own at home…and I might be biased, but I think mine are better than most of the ones I have ever had!

 

Ingredients:

1 lb crab meat (I used the Chicken of the Sea canned brand – found in the seafood cooler section of the grocery store)

1 egg – beaten

1/2 cup panko (Japanese bread crumbs)

2 tbsp mayonnaise

1 tbsp mustard

1 tsp celery salt

1 tsp minced onion

1 tsp seafood seasoning (I used Old Bay)

1 tsp Worcestershire sauce

dash of salt and pepper

 

In a large bowl, mix together egg, mayo, mustard, celery salt, onion, seafood seasoning, Worcestershire sauce, and salt & pepper.

Next, stir in the breadcrumbs and crab meat.  Mix well.

In a large frying pan, melt 1 tbsp butter with 1 tbsp olive oil.

While that is melting and the pan is heating up, use a 1/3 cup measuring cup to make your crab cake.  Pack it down into the measuring cup – you will end up with 7 good sized cakes.

Gently tap out each crab cake onto a piece of wax paper to get them ready for cooking.

 Once the frying pan is heated up, add the cakes the pan, cooking them on each side for 4 minutes.

Once the 8 minutes is up, use a spatula to transfer the cakes to a paper towel to soak up some of the oil.  Serve hot!

Once cooled, the crab cakes can be placed into resealable plastic bags and stored in the freezer.  Just thaw them out overnight in the freezer and reheat them in either a microwave or a toaster oven!

Crab Cakes
Author:
Recipe type: Dinner
Serves: 7
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb crab meat (I used the Chicken of the Sea canned brand - found in the seafood cooler section of the grocery store)
  • 1 egg - beaten
  • ½ cup panko (Japanese bread crumbs)
  • 2 tbsp mayonnaise
  • 1 tbsp mustard
  • 1 tsp celery salt
  • 1 tsp minced onion
  • 1 tsp seafood seasoning (I used Old Bay)
  • 1 tsp Worcestershire sauce
  • dash of salt and pepper
Instructions
  1. In a large bowl, mix together egg, mayo, mustard, celery salt, onion, seafood seasoning, Worcestershire sauce, and salt & pepper.
  2. Next, stir in the breadcrumbs and crab meat.  Mix well.
  3. In a large frying pan, melt 1 tbsp butter with 1 tbsp olive oil.
  4. While that is melting and the pan is heating up, use a ⅓ cup measuring cup to make your crab cake.  Pack it down into the measuring cup - you will end up with 7 good sized cakes.
  5. Gently tap out each crab cake onto a piece of wax paper to get them ready for cooking.
  6. Once the frying pan is heated up, add the cakes the pan, cooking them on each side for 4 minutes.
  7. Once the 8 minutes is up, use a spatula to transfer the cakes to a paper towel to soak up some of the oil.  Serve hot!
  8. Once cooled, the crab cakes can be placed into resealable plastic bags and stored in the freezer.  Just thaw them out overnight in the freezer and reheat them in either a microwave or a toaster oven!

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This is a super simple recipe for a very basic jambalaya.  I can’t eat spicy foods, so this is made very basic, but can be spiced up with any sort of hot sauce or seasoning you may choose!

 

Ingredients:

1 pkg of beef sausage

1 16 oz bag of frozen shrimp

1 onion – diced

1 can of diced tomatoes with green chilies

1 cup BBQ sauce (I used Kraft original)

1 can chicken broth

2 cups of instant rice

 

Thaw frozen, raw shrimp in a large bowl of cold water in the sink.  While that is thawing, chop up the onion and the beef sausage.

In a large skillet, add 1 tbsp olive oil and heat on medium heat.  Toss in the chopped onion and sausage.  Saute until onions become softened.

In a separate sauce pan, steam the shrimp for a couple minutes until they are cooked.  Set aside.  In the large skillet, add the cooked shrimp and the remaining ingredients.

Bring the mixture to a boil, reduce the heat and allow to simmer for 5-10 minutes until the rice softens.

After the cooking time has completed, remove the mixture from heat for another 5 minutes, allowing it to thicken.  Serve and enjoy!

The jambalaya can be stored in individual plastic containers and frozen to keep for a homemade meal another night!

 

Simple Jambalaya
Author:
Recipe type: Dinner
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 pkg of beef sausage
  • 1 16 oz bag of frozen shrimp
  • 1 onion - diced
  • 1 can of diced tomatoes with green chilies
  • 1 cup BBQ sauce (I used Kraft original)
  • 1 can chicken broth
  • 2 cups of instant rice
Instructions
  1. Thaw frozen, raw shrimp in a large bowl of cold water in the sink.  While that is thawing, chop up the onion and the beef sausage.
  2. In a large skillet, add 1 tbsp olive oil and heat on medium heat.  Toss in the chopped onion and sausage.  Saute until onions become softened.
  3. In a separate sauce pan, steam the shrimp for a couple minutes until they are cooked.  Set aside.  In the large skillet, add the cooked shrimp and the remaining ingredients.
  4. Bring the mixture to a boil, reduce the heat and allow to simmer for 5-10 minutes until the rice softens.
  5. After the cooking time has completed, remove the mixture from heat for another 5 minutes, allowing it to thicken.  Serve and enjoy!
  6. The jambalaya can be stored in individual plastic containers and frozen to keep for a homemade meal another night!

 

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