Ever since my less-than-stellar experience with crab cakes this past weekend in Maryland, I really haven’t been able to get them off of my mind. I built up all the excitement, only to be let down with shell-laden crab(less) cakes.
So what’s a girl to do??…
She makes her own!
While I was prepping tonight’s dinner, I enjoyed sipping on a little brewski with my friend, Samuel Adams. Perhaps you know him?
Jay mentioned to me yesterday that he enjoyed a couple of these Sam Adams Cherry Wheat beers over the weekend while he was out. But he also said that they were served on tap with a maraschino cherry on the bottom.
Cherries in my beer? Yes please! I’m really liking this beer, and the fact that you can actually smell cherry before even sipping it. It’s my kinda brew.
But anyways, let’s get to the important stuff…crab cakes.
I’ve had a can of crab meat in my cabinet for a while now, and seeing as though I haven’t been able to get the crabby cakes out of my mind, I figured it was a good time to put it to use.
Let me just say…these crab cakes were unbelievably easy to make, require only a few easy, healthy ingredients, and tasted ahhh-mazing…especially when topped with my homemade Avocado-Mango Salsa. They totally put Mo’s crap cakes to shame.
Crab Cakes with Avocado-Mango Salsa
(Makes 4 crab cakes, lightly adapted from “Cook This, Not That”)
- 1 can (6oz.) white crab meat, drained*
- 1 tbsp minced jalapeno
- 1 scallion, chopped
- 1/4 cup minced red bell pepper
- 1/8 cup Egg Beaters
- 1 tsp Dijon mustard
- Juice of 1/2 lemon
- 1/8 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/3 + 1/4 cup bread crumbs
- Avocado-Mango Salsa (see recipe below)
*If you have lump crab meat, I’m sure that would be best, but I didn’t have any on hand.
Preheat oven to 425 degrees F. Gently mix everything except for 1/4 cup bread crumbs. Using your hands, loosely form the crab mixture into 4 patties.
Spread the remaining bread crumbs on a plate and roll each crab cake over the crumbs to lightly coat. As the cakes are formed, place them on a baking sheet sprayed with nonstick cooking spray. If needed, use your hands to press the patties into evenly shaped disks, the size of small hockey pucks.
Bake until golden brown on the outside, about 12-15 minutes. Serve with a scoop of Avocado-Mango Salsa.
- 1/2 an avocado, peeled and diced
- 1/2 a mango, peeled, cored, and diced
- 1/4 cup red onion, minced
- Juice of 1/2 a lime
- Cilantro (fresh of dried)
- Salt and black pepper
Mix the avocado, mango, onion, and juice of the lime in a small bowl. Season with cilantro, salt, and pepper to taste. ENJOY!
I will tell you that even my shellfish-hesitant hubby gave me the double take when I forced asked him to try a bite. He even gave them a “Wow, these are really good, Courtney” which says a lot. Trust me.
Since I was totally loving the salsa, I made an excuse to have more of it by serving some more on top of a pile of romaine lettuce.
I think I can now say that my need for delicious crab cakes has definitely now been fulfilled.
Me and my belly are very, very satisfied.
Time to go relax for a little bit with the boys…I think I hear them playing fetch as I type!