I fill binders with recipes I gather from all sorts of places: clipped from newspapers, pulled from magazine pages, printed from the Internet and sometimes just scribbled on scraps of paper.
About a year ago, I pulled some pages with appetizer and snack recipes from an issue of Men’s Health magazine (the March 2010 issue, to be exact). This crab cake recipe was one of the tasty tidbits included.
What I thought:
Seafood recipes are just the thing when you’re looking for a satisfying, but light, entree. In this quick dish, lemon-infused crabmeat blends with crunchy scallions and red bell pepper for a refreshing seafood snack.
What I’d change:
I substituted chopped jalapeno from a jar (in vinegar) for fresh jalapeno, just because I had some on hand. Fresh jalapeno would add a little more fire.
The texture of baked crab cakes is perfectly acceptable, but you can’t help but wonder how they would taste fried. Next time around, I’ll try browning these in a little melted shortening in my cast iron skillet, just the way I cook salmon patties. The crispier result would probably take these from good to great.
Crab Cakes (Adapted from Men’s Health)
(Makes 4 servings)
16-oz. can lump crab meat
2 tablespoons minced jalapeno
2 scallions, chopped
1/2 cup minced red bell pepper
1 egg, lightly beaten
2 teaspoons Dijon mustard
Juice of 1 lemon
1/4 teaspoon Old Bay seasoning
1/2 teaspoon salt
3/4 cup bread crumbs
- Mix all ingredients except 1/2 cup of the bread crumbs. Form crab mixture into 8 patties.
- Spread remaining 1/2 cup of bread crumbs on plate and lightly roll each patty in crumbs to coat. Reshape each patty into an evenly-shaped disc. Place on nonstick baking sheet or baking dish lightly coated with nonstick cooking spray.
- Bake at 425 degrees 12 to 15 minutes, until golden brown. Or, brown patties on each side in shortening or oil in a skillet over medium heat.