, pub-1183232341631896, DIRECT, f08c47fec0942fa0 Anders Cooks: Liz's Crab Cakes

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Liz's Crab Cakes

Crab Cakes by Liz

This recipe my wife Liz came up with. These crab cakes are delicious.  You can eat these as an appetizer or as a full meal. Here are the ingredients:
  • ¼ cup ( 60 ml ) of Mayonnaise
  • 1 egg
  • ½ tbs of Dijon mustard
  • ¼  tsp of Dash spice or similar seasoning
  • 2 small cloves of garlic, chopped very fine
  • 2 tbs of fresh chopped parsley
  • ½ lb or 225 grams of crab meat. I prefer BC Dungeness crab
  • 100 ml of bread crumbs
  • 1 tbs butter
  • 1 tbs of olive oil

Crab Cakes
Crab Cakes
In a bowl beat the egg, add mayonnaise, mustard, seasoning, paprika, garlic and parsley.  Fold in the crab meat and 75ml of the bread crumbs. Put in fridge for at least one hour (or over night if needed) so the bread crumbs become moist.

Pre-heat oven  to 400°F.

Make 4 patties from the mixture and cover with the remaining bread crumbs.

In a oiled and well heated frying pan ( one which also can go in the hot oven ) add the crab cakes and fry over medium heat for about 3 minutes until brown on the bottom. Turn over the crab cakes and transfer to oven and bake for about another 5 minutes. They should be brown all over.

Serve immediately with a nice salad. You can also make a nice mayo sauce with some lime juice, paprika, and a dash of cayenne.

Wine Pairing and Recommendations:

Quails Gate has produced some fantastic wines over the years and the Stewart Family just keeps on going.

One of my favourite white wine is Quails Gate Gewurztraminer. It will pair just nicely with these crab cakes.

Bon Appetit


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