Authentic homemade crab cakes

Meeting boyfriend’s parents for the first time is surely a daunting experience, while meeting your boyfriend’s best buds can be as tricky. I have dated my husband long enough to have forgotten how the experience felt like and I’m blessed to have become friends with most of them over the years.

Somehow I can still remember vividly the first time meeting D, whom my husband often referred as multitalented- DJ, chef (who has worked in nearly all the top notched restaurants in town) and committed gourmet. When we first met 8 years ago, instead of the awkward silence for new acquaintances, he started his unapologetic talk on pasta and their different sauces… I knew we would be friends instantly!

Last night while I was patting my crab cakes in the kitchen and wondering how the two of us can finish a dozen of crab cakes, D called my husband. 1hr later he came to our rescue -with a 21 year old Japanese whisky in hand!

Moist and flavorful, crab cakes are perfect as appetizer, lunch, or light dinner! I can eat them on a sandwich, between crackers or just plain with my favorite sriracha mayo!

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As Julia Child said,  “It’s fun to get together and have something good to eat at least once a day. That’s what human life is all about — enjoying things.”

D left the whisky at our place afterwards, for that I’m sure we will be having him with us a lot more in the future!


Serving: 10-12 palm sized crab cakes

Ingredients:

  • 1pound canned crabmeat
  • 1/2 cup crushed Ritz cracker
  • 2 spring onions ( using both the green and white portions), finely chopped
  • 1/3 cup mayonnaise
  • 2 egg
  • 1 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • Flour, for dusting
  • Oil for frying
  • Favorite dipping sauce (sriracha mayonnaise for me)

Directions:

  1. In a large bowl, mix together all ingredients, except for the flour and oil.
  2. Mould into patties and then dust with flour.
  3. Cover and refrigerate for half an hour
  4. Heat oil in a frying pan over medium heat.
  5. When oil is hot, carefully place crab cakes in pan and fry until browned, about 4 to 5 minutes.
  6. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes
  7. Serve warm with preferred sauce.
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