crab cakes

i love seafood. i could eat, eat, eat it all day long. i usually prefer it in its purest form – broiled, steamed, lightly fried – without a lot of filler or breading, etc, but i have to say, i love me a good crab cake, and the little bit of heat i added to these babies. these are pretty quick and you most likely have the ingredients already hanging out in your fridge/pantry.

CHIPOTLE CRAB CAKES
8 oz lump crab meat
1/4 cup chipotle mayo
1 egg
1 cup panko crumbs (gives the cakes a really nice crunchy outside!)
1 t worcestershire sauce
2 t hot sauce (i used this kind)
1 t old bay seasoning
a sprinkle of thyme, salt and pepper
1 T butter

throw all the ingredients in a bowl and gently fold together with a big flat spoon or your hand – you don’t want the crab to break a part into tiny pieces, having the full hunks of it is so much more delicious!

form the mixture into 4 patties, 6 if you want them small, place in between two pieces of parchment paper and stick into the fridge for 30 minutes or so.

heat up a cast iron pan with the butter, when the butter has melted and is gently bubbling, gently transfer the crab cakes from the parchment to the pan. fry for about 8 minutes on each side, until they are nicely browned.

serve with a chipotle aioli (pictured above) or over a nice bed of greens. tasty!

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