Heart Crab Cakes

Wednesday, February 12, 2014

These crab cakes are the perfect Valentine's Day appetizer to be served with heart salads with homemade croutons!

Heart Crab Cakes
1-6oz. can crab meat (I use Trader Joe's)
1 egg, beaten
1/4 c. panko breadcrumbs
1/4 c. seasoned breadcrumbs
2 T. lemon Juice
1 tsp. Old Bay seasoning
1 T fresh chopped parsley
Salt & Pepper to taste
butter and oil for frying

Mix together all ingredients.  They should be a damp and moist but hold together when pressed together. If mixture it too dry, add a little milk until the consistency is correct. 
Press the mixture into a heart shaped cookie cutter to form a heart shaped patty.  Fry in a frying pan in a mixture of about 1T butter and 1T olive oil for each side.
After each side is browned, remove from heat and place on a plate (I garnish with arugula and tomatoes).  Serve with crab cake sauce on each crab cake or on the side.

Crab Cake Sauce
1/4 c. Mayo
1 tsp. lemon juice
1 tsp. Old Bay seasoning

Mix together until all ingredients are incorporated.

1 comment

  1. Deb you are so fun! This looks so yummy! I'm going to try this with eggs benedict!


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