We wanted something new for dinner and since we did not want to pay the money for crab legs...we had crab cakes! I also made a "seafood" dip for the crab cakes. This recipe is from my Better Homes and Garden Cook Book.
1 beaten egg
1 cup soft bread crumbs
3 tablespoons mayonnaise or salad dressing
2 tablespoons thinly sliced green onion (1) (omitted this because I do not like onions)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill (omitted because I did not have any)
1 teaspoon seafood seasoning (I used Phillip's Blackened Seafood Seasoning-you could also use Old Bay)
1/4 teaspoon black pepper
1 16-ounce can pasteurized crab meat or two 6-1/2-ounce cans crab meat, drained, flaked, and cartilage removed
3 tablespoons fine dry bread crumbs
2 teaspoons cooking oil
I added - cayenne pepper and dry ground mustard to the recipe
1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, pepper, cayenne pepper and ground dry mustard. Stir in flaked crab meat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crab cakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Makes 4 servings (2 crab cakes per serving).
Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.
We fried ours and they were wonderful!!
Seafood Dip Recipe
Old Bay Seasoning
Pretty tasty and really simple!