it was Sunday and I have been in a clean & purge mood. So when dinner time came...I went to the pantry...I had forgotten to thaw anything doe dinner! I spied Crab in the can...don't whence...yes there are some great canned crab brands out there. I often keep this & salmon on hand for quick dinners. Living in land & in the foothills, fresh crab is not always available ! (I wish I had had fresh crab!) So next best thing! These crab cakes were maked in a muffin tin and were so tasty. We served them with cocktail sauce & dijon mustard. My fave is to use both! YUM...kicked it over the top!
Crab Cakes...Best Ever!
The CattleQueen Cooks
3 cans of premium canned crab meat, packed in water, rinsed, drained and placed in a paper towel to remove excess water. (or 1 pound of fresh Crab)
1 cup of ritz crackers, ground fine
1 smal jar of oil packed pimentos, do not drain
1 heaping teaspoon dijon mustard
2 tablespoons of lemon juice
1 tablespoon of fresh parsley, chopped fine or dehydrated
1 heaping teaspoon of Old Bay Seasoning
1 tablespoon of Worcestershire Sauce
After baked: Garnish with 1 heaping tablespoon of butter, seasoned lightly with garlic salt
Place crab meat in a medium bowl, check for any fragments of shell, fork shred into small pieces
Add crushed ritz crackers , I used a food processor to do this.
In a separate bowl, mix together: The egg, pimentos w/oil, mustard, seasoning. lemon juice. and worcestshire sauce, blend well
Mix the sauce mixture with the crab meat and crackers.
In a prepared muffin tin, add the meat mixture to fill.... makes 10-12 crab cakes depending how fill you fill the muffin tin.
Bake in a preheated oven at 350 degrees for 30 minutes. Remove from the oven and drizzle 1 heaping table spoon of melted garlic butter over the top equally! Serve immediately!
Serve with Cocktail sauce &/or Dijon Mustard, serve alone, as a meal or on a bed of lettuce.
Ornery gave this a two thumbs up between bites!!!