Yeah, I’m feeling a bit crabby. It’s that time of year when students get overly excited for spring break, march madness, warm weather, spring sports, and basically anything else you want to throw into the mix. It’s the not turning in homework, not wanting to use class time appropriately, and not bringing books/materials to class every day that makes me crabby. Oy…this time of year can drive a teacher crazy! Spring break is less than a week away and it feels like an eternity away :-).
But anyways this post isn’t about me venting about being crabby, it’s actually about making crab cakes! This recipe seems appropriate given our current season of lent (if your catholic). It’s very simple to make and super yummy!
What you need for the crab cakes:
1 box of Zatarains New Orleans Crab Cake Mix
12-16 oz of imitation crab meat
1 large egg
What you need to do for the crab cakes:
The directions are actually right on the box. Basically, you will mix all the ingredients together including the crabmeat and let it sit in the fridge for about 30 min. After an hour has passed take the mixture and make small cakes. You can make them as big or small as you want BUT when you place the bigger cakes in the deep fryer it will take a bit longer to cook and become a bit crispier on the outside (we typically make the crab cakes a bit smaller since it is easier to cook in the deep fryer).
Warm up the deep fryer to approximately 360 degrees.
When ready place the crab cakes into the deep fryer. Leave in the deep fryer until they are fully cooked. You can use a thermostat to check the temperature of your cakes.
Set on a plate to cook before eating! (Totally sorry. I must have forgotten to take a picture of the crab cakes when they were done. I guess I got a little too excited to eat them..woops!)
NOW for the best part. The sauce!
You can simply use a lemon to add a little bit of flavor or you can create this sauce to dip your crab cakes into.
What you will need for the sauce (I think I may have gotten this recipe from allreceipes.com a year or so ago but I honestly can’t remember):
1/4 cup of mayonnaise (I always use helmans)
1/4 cup of plain yogurt
1 teaspoon of curry powder
1 teaspoon of ancho chili power
1/2 teaspoon of garlic powder
1 tablespoon of mango chutney (I have actually never used this in the sauce before but I wrote it down in my recipe book so I thought I would share it with you. The sauce has always tasted great without it!)
Mix all ingredients together and place it in the fridge for 30-60 minutes. Server with your crab cakes…yummy!!
Let me know what you think! We love them but don’t eat them often because you have to use the deep fryer but they are always good when we do eat them! Enjoy