Easy Crab Cakes

Ingredients:
– 16 oz of fresh crab meat (choose whatever brand you’d like!)
– 1/4 cup of ground flax meal
– 1/2 bell pepper chopped finely
– 1/3 cup of finely chopped raw carrots (about 1 large carrot)
– 2 cloves of garlic minced
– 1/2 of a lemon juiced
– 1 tsp of cumin
– 1 tsp of chili powder
– dash of cinnamon
– 1 large brown egg (lightly beaten prior)
– Salt and pepper to taste
– 1/4 of a finely chopped onion
– 1/3 cup of finely chopped spinach
– 1-2 tsp of Cholula Hot Sauce

In a large skillet on medium/high heat, pour 1 tbs of olive oil. When heated add garlic and onion. Saute until translucent and add carrots and bell pepper (I chose red for color). Saute until browned then add chopped spinach, cover, and remove from heat.

In a large bowl, empty the fresh crab meat, breaking apart with hands. Pour in the flax meal, cumin, chili, cinnamon, salt and pepper. Then add one beaten egg and the juice of 1/2 a lemon. Now add pepper, carrot, and spinach mixture from skillet and work together with hands. (Don’t be afraid to get a little dirty!)

You may notice that your crab cakes are a bit “runny” but do not worry! All these ingredients will bind in the fridge.

Now that you have your mixture all set you need to begin to form the cakes. I usually eyeball it in my hands, but you are more than welcome to use an ice cream scoop to maintain some consistent shapes. This recipe usually yields about 8 crab cakes. Place each cake onto a cookie sheet or plate until you have used all of your mixture. Then place the cookie sheet/plate into the fridge for 45-60 minutes (longer if you have the time).

When the cakes have set, you are ready to cook them on a skillet. Use the same skillet you used from the peppers/carrots and return it to a medium/high heat. You can spray the skillet with cooking spray or enough olive oil to coat the pan. Then add each cake to the skillet. You will cook each cake for about 2-3 minutes on each side or until golden brown.

Once they are fully cooked, remove them from heat and begin to plate them. I paired mine with a bit of sauteed rice and veggies and large slices of lemon. However, I have also made them on small little rolls and topped with a chunky salsa. You can really get creative and incorporate a little bit of yourself at this stage.

I hope you enjoy this recipe and that it gives you a little taste of summer wherever you are!

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