- 2 tbl mayo
- zest of one lemon
- juice of 1 lemon
- 1 egg
- 2 tbl chives
- 2 tbl parsley
- 1/3 cup panko
- 1/2 small onion minced
- 1/2 small pepper minced
- 16oz crab meat
my friend sam has a blog.
i’ve been stalking him lately…ok, let’s use stalking loosely here, we follow each other on instagram and facebook. we both like food. we both run, and we both are trying to get in shape.
should i mention we have known each other since we were kids?
he keeps posting pictures of crab cakes.
honestly dude, what is your obsession? because of you i have been craving crab cakes for the past couple weeks (i just happen to notice you posted another picture the other day too!!).
when you travel you need to start eating something other then crab cakes. either that or please post some other pictures of food for me.
crab cakes adapted from cooking light magazine
- in a medium size bowl combine mayo, egg, lemon zest and juice, chives, parsley, pinch of salt, pepper, onion and pepper. mix. add in panko and crab.
- with a 1/3 cup measuring cup i scooped out mixture and formed patties. place on a lined baking sheet, cover and refrigerate for 30 minutes or more. just a note, mine sat in the fridge covered for over 2 hours. this is something that could be done in the morning before work.
- when ready to cook, pre-heat oven and measure out about a tbl or more of olive oil and heat in a skillet. when hot, add and cook crab cakes (i got 4 in one skillet), adding more oil if needed during cooking.
- cook for about 4 minutes on each side and place in pre-heated oven, cook for 10 minutes more.
serve with a big green salad. any dressing will do, just sit back and enjoy and get rid of that craving.
Those look delicious. Beautiful photography too. Who knew back at POBJFK that we’d both end up obsessing over crab cakes?