So, a couple of months ago I bought a can of crabmeat at Trader Joe’s. I thought, “Hey, I’ll make crab cakes this week.”
Then I put the can in the meat drawer of my refrigerator and forgot it existed.
Thank heaven for modern methods of food processing.
So, I found the can, and I thought, “Hey, I’ll make crab cakes this week.” But this time I really did.
I love crab cakes. When I eat out, if there are crab cakes on the menu, I order them. So I’ve had great crab cakes and not-so-great crab cakes. Sometimes they’re too spicy for me. (Yes, I hear you, Alex.) Sometimes they’re mushy and unappetizing. Sometimes they contain so little crab that they could be fish cakes.
So when I decided to make them at home, I knew I had to find a good recipe. Through the magic of the Internet, I found these, from a lovely blog called the Wednesday Chef that is new to me, but I’ve added it to my Google Reader. Great writing.
Anyway, the intro to the recipe talks about how these crab cakes don’t almost no filler and are great for people who don’t like mayonnaise. Perfect.
So I cracked open the two-month-old can of crab, which was in perfect condition, and added some onion and panko and Old Bay and mayo and an egg, then shaped the cakes and refrigerated them for a couple of hours.
And then I fried them, in butter and oil. And they were magnificent. I really think these are the best crab cakes I’ve ever had. I must make more, very soon. (The recipe makes eight, which was perfect for the three of us. When Alex is home, we’ll all have to survive with only two each. Tragedy.)
And the same recipe would work with canned salmon, and probably even tuna. Versatile!
So seriously, if you like crab cakes, try these. You won’t be sorry.