|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 4g||15%|
|Total Sugars 8g|
|Vitamin C 46mg||229%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I have a friend who collects crab cakes. Not literally of course, but he orders crab cakes at every opportunity in a search for the "perfect crab cake." Over the years he has come to a conclusion that most of us would find counter-intuitive - I certainly did. He asserts that not having enough breading in the cake is as much a mistake as too much breading. I eventually decided he was right. However, do make bread crumbs from stale bread, the canned stuff isn't very good.
1/2 pound crab meat, picked over
2/3 cup bread crumbs, divided
1/3 cup mayonnaise
1/2 jalapeño, finely chopped
1/2 lime, zested and juiced
2 tablespoons minced red onion
2 tablespoons minced parsley
1 pinch cayenne pepper
1/4 teaspoon dried thyme
1 pinch salt, to taste
3 tablespoons unsalted butter
Gather the ingredients.
Combine all ingredients except 1/3 cup bread crumbs and butter in a bowl and mix thoroughly.
Form mixture into four patties on a sheet of waxed paper.
Sprinkle with half of remaining bread crumbs and pat.
Turn patties over and coat side and edges with remaining bread crumbs.
Refrigerate patties for at least 30 minutes and, if tightly covered as long as overnight.
Heat skillet over medium heat. Add 2 tablespoons butter and swirl to melt. Cook patties until browned on one side, about 3 minutes, flip over and cook the other side until it is browned.
Note: I like serving these topped with Romesco Sauce.