These delicious Crab Cakes are the perfect appetizer. Serving them on a bed of leafy greens makes a lovely presentation.
These delicious Crab Cakes are the perfect appetizers when you have company. They are very tasty and really whet one’s appetite for the main meal to come. Serving them on a bed of leafy greens makes a lovely presentation. Done this way, it makes a light and delicious lunch as well.
It is best to use fresh crab meat but preparing the crab meat is not a fun thing to do. As such, I often substitute the crab with fish. I have tried both cod and salmon to make fish cakes using the same ingredients except for the crab meat. They are just as tasty and delicious.
Similar Products Used in Making These Crab Cakes
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• Miller’s Select Lump Crab Meat, 6.5 Ounce
• Cuisinart Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover
- 2 cups soft breadcrumbs
- ½ cup vegenaise (or mayonnaise)
- ¼ cup red pepper (finely diced)
- 2 tbsp green onions (finely sliced)
- 1 tsp ground cumin
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- 6 oz lump crab meat (170g)
- 2 tbsp vegetable oil
- In a bowl, combine breadcrumbs, vegenaise (mayonnaise), red pepper, green onions, cumin, paprika, salt, and pepper.
- Gently mix in crab meat. Shape mixture into 8 small patties.
- Heat vegetable oil in a large skillet and cook crab cakes over medium heat for 2 to 3 minutes on each side or until golden brown.
- Serve immediately.
You’ve probably noticed that I have been sharing some pictures on plants and flowers taken in and around the house. It is a lot of fun as the subject matter is always gorgeous with little to no work invested. Of course, there is the watering and tending to part, but you know what I mean. If only my food pictures look this way…sigh!
It’s been lovely outside and the plants are all coming back nicely. Instead of taking pictures, I should probably be spending time making the yard look a bit more decent. After the spring thaw, it is just a mess outside and seeds from the mature trees add to it! They rain down on us at different times. The maples are almost done and now it is the ashes’ turn, followed by the paper birch and the worst of them all…the cottonwoods!! We can certainly look forward to back breaking yard work in the days ahead.
Now, back to today’s flower picture. I want to share this as it is the last flower for the season for this amazing plant. They say the difference between the Thanksgiving, Christmas, and Easter cactus is when they bloom. Each is supposed to bloom near its respective holiday. I think this is the Thanksgiving one as it has pointy teeth between the segments. However, this wonderful plant not only blooms during Thanksgiving but continues through Christmas. It takes a short break and blooms again during Easter! The two inch long flowers cover the entire plant. It is pretty awesome!
Enjoy…..and have a wonderful day! 😎
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