Ever since I moved to the California, I have been on the hunt for the best crab cakes ever. I have been up and down the West Coast and admittedly, have found only a couple that really whet my appetite. With that being said, my husband and I set out to come up with our own recipe for Crab Cakes.
My Fresh and Tasty Crab Cake recipe can be found on page at Yahoo’s AssociatedContent.com. My husband’s recipe is below:
My husband’s recipe is bit more simple:
Place 3/4 cup of bread crumbs on a plate and set aside.
Take 1 and 1/2 cups of bread crumbs and pour into a bowl. Add 1 cup of Miracle Whip and 8 ounces of your favorite crab meat, thawed. Mix all thoroughly.
Place an ice cream scoup size of the crab mixture in your hand and form into a ball. Place ball onto plate of bread crumbs and flatten ball into a 2-1/2 – 3 inch round patty using the palm of your hand. Flip patty over and make sure both sides are covered with bread crumbs.
Heat Canola oil in a sauce pan over medium heat (approximately 375 degrees). Place crab cake in pan and cook on each side for approximately 3-4 minutes per side. My husband prefers his cakes a bit more well done than I, so be sure to watch the color of the cake as it can burn.
|…to this in just minutes.|
***I’ve written this piece for Tasty Tuesday at One Stop Blog World. If you’d like more information regarding this collective writer’s group, please click on the photo to the right of this post.***