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If you haven’t read my previous posting “Brought to you by the letter “C”, you have to!  It’s just a funny side note about what happened while shopping for this recipe!

Crab Cakes don’t have to be expensive!  I’ve been to many restaurants and ordered crab cakes, only to be sorely disappointed.  I’ve seen some that were tiny (the size of .50 cent pieces!), some that were so diluted (with bread crumbs) you couldn’t even taste the crab, and some that were really good, but extremely over priced!  It seems everyone is trying their own way, to cut the cost, or charge a fortune!  The truth is, a can of tuna fish and a can of crab meat are relatively the same price!  You don’t have to buy “the good stuff” for crab cakes!  Your just going to mash it up with a few other ingredients anyway!  Of course, the better quality crab, the higher price.  And depending on what your making, it may be worth it, to splurge on the jumbo lump, or even the all claw meat.  Just remember, that you don’t have to spend a fortune to eat a tasty and meaty crab cake!  This recipe is half and half.  Half lump meat, and half cheap canned meat.


2 cans crab meat, drained

1 egg, beaten

1 tbsp mayo

1/2 jalapeno, seeded and cored

1/4 bell pepper

2 green onion

1/2 tsp cayenne pepper

salt to taste

Chop the peppers and onion into very small pieces and mix in a bowl with the drained crab meat, beaten egg and mayo.  Add spices and mix, just till it comes together.  Form into patties.  I was topping salads with these, so I made 8 small patties.  On a greased baking sheet, carefully place the patties and bake at 375 degrees.  After about 5 minutes, or when you see the bottoms are holding together nicely, flip the cakes over and bake another 5-7 minutes.  Serve with a squeeze of lemon juice, or whip; 1 tbsp mayo with 1/4 cup olive oil, cracked pepper and a squeeze of lemon for a quick lemon pepper aioli, which is actually great on a salad also!