Crab Cakes 101

On the west coast we have dungeness crab available a good part of the year, but any crab meat could be used in a crab cake recipe, including prepacked or canned. When I can manage to "hide" the crab meat from my hubby, who happens to LOVE crab, I make as many crab cakes as I can.

Crab cakes can be eaten as an appetizer, main dish, or even for breakfast such as Eggs Benedict in place of Canadian bacon.

Crab Cakes 101
1/2 c lump crab meat (we buy it at Costco)
1 T butter
1/4 c olive oil
1 c bread or cracker crumbs (half for mixing and reserve half for dusting)
1 T minced shallot
1/4 c red bell pepper, finely diced
2 T dijon mustard
1 egg, beaten
1 tsp Old Bay seasoning
1 tsp garlic powder
1/2 tsp paprika
1T dried parsley flakes
Salt and pepper to taste

Directions:
In a small sauté pan, melt the butter and then add the shallot and bell pepper; cook until softened but not browned, then cool.  Place crab meat in a strainer, rinse, drain, and gently pick through to remove any shell pieces....take care not break up the crab-you want the lumps. Carefully squeeze out all excess moisture from crab and place in mixing bowl, add shallot/bell pepper mixture and remaining ingredients except reserved crumbs  Mix gently so you incorporate all of the ingredients but try not to break up the crab meat as little as possible. Place remaining bread crumbs on a plate to use for dusting the patties; 1/2 cup is probably enough. Form patties, dust the top and  bottom with bread crumbs, cover and refrigerate for at least an hour.

Remove patties from refrigerator and set out for 30 minutes. Heat olive oil in pan and cook the patties until browned both sides and heated through.  Serve plain or with a remoulade or aioli.