In the mood for some crab cakes, I decided to make my own the other night, which turned out to be a real treat. Making my own crab cakes once before for Dan's and my anniversary, I remembered how tasty they came out and wanted to recreate them.
Buying a generous amount of lump crab from Whole Foods, I mixed it in with ingredients such as red bell peppers, scallions, lemon mayo and an egg. It was relatively easy to do and the result was a creamy delicious cake on the inside with a slightly crispy exterior. Even though I didn't technically bread these, I dredged them in a bit of flour to create that nice outside texture.
The last step was to lay these on top of a simple arugula salad, which I then topped with a few slices of creamy avocados. I made a total of 6 crab cakes, which were all gone by the end of the evening. Mission accomplished.
Crab cake recipe, courtesy of Paula Deen
I would be pretty happy supping entirely on finger foods! These look great.
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