We don’t always eat like this at the homestead. But I got a sale on Jumbo Lump crab meat and we decided to do a little surf & turf this past weekend. We grilled a little steak and split it three ways, made some killer corn on the cob, and I made a delicious tomato salad (that’s another recipe for another day).
And I went to work on my crab cake recipe.
The first rule about making a good crab cake is to start with the best crab meat you can afford. The better the crab, the less you need herbs and seasonings to bring out the goodness. Starting with Jumbo Lump crab meant that we didn’t need a lot extra. But I only used this because I got a great deal. Normally, it’s way over my budget.
1 Pound of crab meat
1 Teaspoon celery salt
1/2 Teaspoon pepper
1 Tablespoon seafood seasoning (like Old Bay seasoning)
1 Tablespoon fresh parsley
2 Tablespoons mustard (in this case, we used one tablespoon of regular mustard and one tablespoon of the spicy brown stuff)
About a handful of seasoned bread crumbs
Mix everything except the crab meat… then fold in the crab gently. Once everything is together, form the crab cakes by hand and place them on a cooking sheet. Then cook at 375 degrees (farenheit) for about 20-25 minutes. About long enough to heat everything through, and get a bit of a brown crust on top.
Once on the plate, feel free to sprinkle a little lemon juice on top. Like many other seafood dishes, feel free to enjoy with either cocktail sauce or tartar sauce.
Total estimated carb count in each crab cake: 8 grams (only in the bread crumbs, really)
Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.