Living in the midwest, it’s not always easy to get great seafood. However, things that swim in the sea generally offer a lean source of protein, as well as other nutrients not found in land animals. I want to eat them – but I want them to taste good too! Enter canned, high quality crab meat from Trader Joe’s – in the refrigerated section. When I was shopping and saw this, I thought – cool, it keeps forever, not too pricey and will help me get more fish in my diet.
One problem. I don’t really know what to do with crab… I have eaten great crab cakes when I lived on the east coast but I don’t know how to make them. Solution: Google. Isn’t google the solution to everything? It didn’t surprise me that the top hit was from Everyday Paleo. Sarah’s recipes are tried and true – generally easy to follow. So after a quick trip to the store to get more eggs (for the mayonnaise), I was cookin’.
The crab cakes themselves are easy to make. What takes a while is the homemade mayonnaise – which is used in the cakes and for a sauce over top. Add the oil slowly. I mean SLOWLY. It will work, but it requires patience. I actually used a hand blender to make my mayo, and to keep the mixture from getting too hot, I use a metal bowl, which I put in the freezer for 5 minutes before I start making it. Works for me! Follow the links above and give it a try!
Sarah recommends using the mayo to make sauce for the cakes, which I did. To half a cup of the mayo, I added an additional 1/4 tsp of cayenne pepper, then some dill, garlic and onion powder and black pepper. It came out great and the balance of flavor was just right once I squeezed my lemon over the cakes. As you can see, I served my cakes over some mixed green.
When I say I inhaled these crab cakes, I’m not exaggerating. I ate 4 of them, with the sauce, in an embarrassingly short amount of time. They were sooooo good.