Crab Cakes to Knock Your Socks Off

Dec 2014
If you’ve been following along on instagram, you know I am south for the New Year. This means I have seafood on my mind.  Truth be told, I usually have seafood on my mind when it comes to meal planning, but the variety changes once I head to these parts. I’ve been traveling to Florida since I was a baby and one of the ingredients I always look forward to is the amazing, fresh catch available here. Many moons ago, there was a crab plant that we regularly visited with my grandmother. I think the workers enjoyed seeing kids who weren’t grossed out by all the crab parts; they’d slip us little tidbits that melted in our mouth. A perfect combination of sweet and salty framed by a taste of the sea. I’ve been a huge fan of that delectable meat ever since. My sister introduced me to this recipe for Crab Cakes to Knock Your Socks Off.
I’ve plated these beauties on a arugula and lentil salad and topped them with a cucumber raita. You can certainly simplify and serve them over a salad, or make them bite size for cocktail apps. With New Year’s Eve approaching, they are a make ahead item your guests will love.
Ingredients = 20-24 mini crab cakes or 6 crab cakes

1/2 pound lump crab meat, drained and picked to remove any shells
1/2 cup saltine crackers, crushed ( about 12-14)
1 extra large egg beaten
2 shallots finely chopped or small red onion
1/2 cup finely chopped celery
1 carrot finely chopped
1/4 cup finely chopped red pepper
1/4 cup minced fresh flat-leaf parsley
1/2 cup good mayonnaise
2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire
few drops Tabasco
1 1/2 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
for a bit more zest add a dash of good horseradish
2 tablespoon Olive oil, plus extra (about 1/4 cup) for frying
2 tablespoon butter, plus extra( about 4 T) for frying

1 cup Greek yogurt
1/4 cup grated sweet onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup finely sliced/julliened cucumber
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
Salt and freshly ground pepper to taste

2 cups washed and dried baby arugula
3/4 cup cooked lentils
1/4 cup diced cooked carrots
Handful of raisins that have been warmed in orange juice
1/4 cup olive oil
1t. Dijon mustard
1/2’cup apple cider vinegar
1/2 t. Curry powder

Salt and pepper taste


Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, carrots, parsley, redepper, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. Once cool toss in the saltines, mayonnaise, mustard, and eggs. In a large bowl, break the lump crab meat into small pieces. Add the cooked mixture and mix well. Cover and chill in the refrigerator for at least 1 hour. Shape into bite-sized crab cakes for cocktail size or larger for meal size.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 3 to 5 minutes on each side, until browned. Remove and place on paper towels to drain . Can be made earlier in the day and reheated.

Mix together the yogurt and ingredients down to the dill and let sit. This mix gets better with age.

For the salad-wisk together the olive oil, mustard, vinegar, curry powder and salt and pepper. Put the arugula, raisins and lentils together in a bowl, lightly toss, add dressing and toss again.

Plate salad, and top with crab cakes. Dress crab cakes with a dollop of the yogurt sauce and enjoy!