Crabby Crab Cakes

In our house, we call these Crabby Patties... like in Sponge-Bob. And yes my kids eat them because of this. I love this recipe because it does not hide the crab in mayo or bread crumbs or other fluff. It is more crab and a few other ingredients. These are pretty simple, but a little time consuming (depending on how big you make your "cakes").

Crabby Crab Cakes

• 1 lb fresh lump crabmeat (I used 3 cans of canned crab)
• 1 egg
• 1 tablespoon Dijon mustard (optional)
• 2 tablespoons flour, more for dredging
• 2 tablespoons extra virgin olive oil
• 4 tablespoons butter
• lemon wedge
• salt and black pepper, freshly ground 

 Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour. Cover; and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties or use a 3 inch circular cookie cutter, and form your cakes inside that. This will make smaller, perfectly shaped cakes. Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes. Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium.When butter melts and its foam subsides, gently dredge a crab cake in flour. Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes. Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.

 

I doubled this recipe and it worked great!

 

I served this with a dip made from mayo, mixed with a little bit of ketchup and Sriracha. You can find sriracha on the Asian food aisle. It is very spicy, but gives a lot of flavor.