Garlicky Crab Cakes
He is the sweetest little guy. I adopted him from my sister Lina, who has been his foster mom for about a month now. He needed a home and once we met him it just felt right. He’s a Black Lab/Hound mix and is 14 weeks old…and he fits right into to this already crazy household!
Ok…on to the eats. I made this last weekend for lunch and it was such a treat! We don’t eat crab cakes too often, for the obvious reason that crab meat isn’t cheap, but when we do we relish every bite. My husband goes nuts over crab cakes.
When I make crab cakes I normally follow the Old Bay recipe found on the side of the can…but this time I got a little creative. I added lots of pressed garlic and used Dijon instead of regular mustard. They turned out great and I am happy to say I would make them this way again! I served them over a delicious salad full of good stuff…fresh spinach, romaine, red pepper, red onion all tossed in a homemade dijon vinaigrette.
Garlicky Crab Cakes
- 1/2 cup panko
- 2 TB mayo
- 2 tsp Old Bay
- 2 tsp fresh chives, snipped (or 1 tsp dried)
- 1/2 tsp Dijon
- 1 egg
- 4 cloves pressed garlic (or finely minced)
- 1 lb lump crab meat
- In a large bowl, combine panko, mayo, Old Bay, chives, dijon, egg, garlic and crab meat. Mix gently and form into patties. Broil or fry until golden brown on each side.
- Serve with a squeeze of lemon or additional mustard.
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