Crab Cakes

No, I have not stopped cooking – I have just not made “beautiful” dishes too often since school has started (and we have yet to be home a weekend – maybe the “relaxing fall weekends” will start in October and then go away once ski season starts!)

I have been craving crab cakes for a week or two now (I made some really yummy ones about a month ago when my parents came over) – so I finally decided to make them. Last time they cooked up kind of strange (I did bread crumbs & canned crab with egg & seasoning, etc). So I decided this time to return to a method I have used before: using stuffing mix!

Crab Cakes made with stuffing mix

My recipe is bassically as follows:

  • 1 box of stuffing (I used cornbread – Giant brand was what I had on hand)
  • 1 1/2 packages of lump immitation crab meat (chopped)
  • 2 celery stalks
  • about 1/3 cup Mayo
  • 3 eggs (just seemed too dry with 2 eggs & didn’t want more mayo)
  • some: dijon mustard, Old Bay seasoning, lemon juice, relish

Then I pan fried (using Olive Oil) for about 3-5 minutes per side and then baked (350ish?) for about 10 minutes. I served them over a “bed of lettuce” with a dressing I whipped up using: mayo, lemon juice, dijon mustard, red wine vinegar, olive oil, & Old Bay (I think that’s all I used!)

I made 6 cakes with this method & recipe. 1 was perfect with the (biggish) salad for me – Rich started with 2 and ended up still taking a third, so I guess they were a success otherwise he would have reached for the ice cream instead!

Crab Cake - made with bread crumbs

Here is what the ones I made last month looked like:


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