Easy Weeknight Crab Cakes

Ah, crab cakes!  A staple you normally find on the East Coast.  Well, you might find it on the West Coast too, but I'm from the East Coast, so I'm biased.  I'll readily admit it ;).

One of the things I've set out to do, being on such a tight budget, is to create meals that are cost effective, yes, but also fancy enough, in some cases, to make my family feel like they are getting something special.  Without breaking the bank.

So, I came up with this recipe.  Traditionally, crab cakes are made with fresh lump crab meat.  Thus, terribly expensive.  This recipe, on the other hand, calls for canned crab.  And not fancy canned crab (although my can swears it is).  Just plain old canned crab.  This crab in fact is the one I used, although I get mine cheaper locally.

So, the next time you're yearning for something special to make for your family?  Instead of hitting a restaurant, hit your pantry instead.  The results are equally yummy (and won't break the bank).

 Easy Weeknight Crab Cakes

Ingredients:

• 1 (6 oz) can crab meat
• 1 egg, well beaten
• 1 tsp. spicy brown mustard
• 2 tsp. prepared horseradish
• 2 splashes Worcestershire Sauce
• 1/4 sweet white onion (red onion might be a good alternative if you like things spicier), diced fine
• 1/2 stalk celery, diced fine
• 1 1/2 TBS dried parsley
• 1 1/2 cup fresh breadcrumbs (great use for day old bread crumbs here)
• 1 1/2 cup dried bread crumbs (divided)
• 3 TBS butter
• 3 TBS olive oil
• salt and pepper, to taste

 Procedure:
 
1.  Place 1 cup dried breadcrumbs on a lipped plate or pie plate.  Set aside.  Drain crab meat.

2.  Combine crab meat, egg, mustard, horseradish, Worcestershire Sauce, onion, celery, parsley, fresh breadcrumbs,  and 1/2 cup dried breadcrumbs (plus more if needed.  You want the mixture to resemble meatball-like consistency so it'll stick together in the pan, so add breadcrumbs accordingly) in a medium sized mixing bowl.  Mix with your hands until the consistency of a wet meatball like consistency.

3.  Form into six flat round patties.  Place crab cakes one a at a time on the plate of breadcrumbs and press lightly (to coat the bottom side),  Use your fingers to sprinkle breadcrumbs on the top of the crab cake and press very lightly to help crumbs stick.

4.  Heat olive oil and butter in a skillet.  Add crab cakes, being careful not to overcrowd the pan (I cooked them two at a time).  Fry crab cakes until golden brown on both sides (about 2 minutes per side).

Serve warm with cocktail sauce, with lemon and dill, tartar sauce...whatever your fancy.