BOB'S CRAB CAKES
Truly the best way to make crab cakes is to 1-buy fresh as possible crab, not frozen, 2-drain off liquid but save for another purpose, 3-don’t add bread or cracker filler.
- 1 pound fresh crab meat
- 2 tablespoons mayonnaise
- 1 teaspoon Flavors of the Sea spice blend
- 1 tablespoon green onion or chive, minced
- juice of 1/2 lemon, optional
- 2 small piquillo peppers, canned, drained, chopped or, 1/4 cup fresh red bell peppers, minced
Working over bowl of ice, place drain crab in bowl and pick shell. Squeeze out more water and save for other uses. (*) Keep crab in bowl over ice to finish blending remaining ingredients. Combine mayo, seasoning and remaining ingredients and toss gently with crab. Shape into patties 2 inch wide by 1 inch high; refrigerate cakes for a minimum of 30 minutes before cooking. At service, heat butter & EVOO to coat bottom of skillet. On medium high heat, cook crab cakes until lightly browned on one side. Flip over and heat through about 1-3 min longer. Spritz with lemon juice, if using.
(*)refrigerate for making fish soup or freeze in plastic zip bag for use later. Use ice cube trays to mix into a seafood Bloody Mary.