We have a special tradition in our house - when we've had a particularly good day, we celebrate with ribeyes and king crab legs from the Newburgh Butcher Shop. It's kind of a special treat. This past Saturday night, after a really efficient day working on our new house, my husband grabbed a claw and two of the long spindly legs.

Steak filled up my clan and we had some of the claw meat left over so I wrapped it up and saved it to make one of my favorites, crab cakes (or crabbie patties if you are feeling fiesty). I considered the 15 minutes I took to sit down and eat this fab lunch was my official "spring break."

Here's the recipe!

Ingredients

  • 2 eggs
  • 2 tbsp chopped fresh parsley
  • 1 tbsp Worcestershire sauce
  • 1/4 cup mayonnaise
  • 1 clove finely chopped or pressed garlic
  • 1 tbsp fresh lemon juice
  • couple shakes of Old Bay Seasoning, salt and pepper
  • 1 chopped green onion
  • 1/2 stalk finely chopped celery
  • 3/4 cup crushed crackers (I like Saltines)
  •  1 tbsp Parmesan cheese
  • 1 cup crab meat (I have used imitation lobster meat too and it is delicious)
  • 2 tbsp flour for dusting
  • 2 tbsp olive oil, 1 tbsp butter

Directions

  1. Mix eggs, mayo, Worcestershire, parsley, garlic, lemon juice, and seasonings in a bowl.
  2. Add onion, celery and mix.
  3. Add crackers, Parmesan cheese and crab meat. Mix until moist.
  4. Heat oil and butter in nonstick pan (ceramic is best) over medium/medium high heat (about a 6).
  5. Form patties and dust with flour.
  6. Place patties in pan - cook on each side until golden brown (about 7 minutes).

Serve with chipotle mayo or two tbsp mayo mixed with a few drops of sriracha, and spring mix salad, sliced roma tomatoes with oil and vinegar.

Ashley Sollars
Ashley Sollars
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