One of the features I love in the Taste of Home magazine is the dinners for two. Each edition of the magazine has a section of recipes that serve just two people. This feature is perfect for Eric and I since it is just the two of us, and on some nights (depending on Eric’s work schedule) just me. Normally when I cook I have to halve a recipe so that we don’t have an exuberant amount of leftovers or if I make a full recipe I have to ‘deal’ with the leftovers and sometimes they go bad before we get to eat them.
These crab cakes (paired with the salad from yesterday) were a great simple dinner. They were easy to make and tasty, but probably not my most favorite crab cake I have ever eaten. I will probably file this recipe away and try it again but tweak it a bit next time.
Note: This recipe could be easily doubled for a family of 4 or 5.
Carolina Crab Cakes
Prep Time: 10 minutes Chill time: 30 minutes Cook time: 10 minutes Serves 2
1 egg, lightly beaten
1/2 cup soft bread crumbs
1/4 cup mayonnaise
1 tablespoon grated onion
1/2 teaspoon dried parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning
1/8 teaspoon ground mustard
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 tablespoon canola oil
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
salt and pepper to taste
In a small bowl, combine the first 10 ingredients. Fold in crab.
Refrigerate for 30 minutes. Meanwhile, combine sauce ingredients.
In a large skillet, heat oil over medium heat. Form crab mixture into patties and cook for 3-5 minutes on each side or until golden brown. Serve with sauce.
adapted from Taste of Home April/May 2009