6oz lump crab meat (the more you use, the better they are, obviously)
1/2 cup corn
1/2 small bell pepper
1 stalk celery
1/2 small onion
2 cloves garlic
bread crumbs
2T canola mayonnaise
cumin, salt, pepper and cayenne pepper to taste
Chop the vegetables, garlic and onions really finely and sautee until soft. Add to drained crab and corn. Add mayonnaise and enough bread crumbs until it starts coming together (should be between 1/4 - 1/2 cup of crumbs. Add seasonings and let chill in fridge for 45 minutes or so.
Once chilled, form into four cakes. Spray an oven-proof pan (cast iron works really well) with cooking spray and heat over medium. Cook crab cakes on first side until brown, about 5 minutes. Flip and put into 400ยบ oven for 7 - 8 more minutes, until heated through. Serves two.
Nutrition: 286 calories / 8g fat / 1g saturated fat / 31g carbs / 22g protein
I don’t have an oven-proof pan so should I cook them on the stove in a pan until the cakes are completely heated?
Sara -
I think you can just cover them on the stove top. The reason I put them in the oven is because I don’t want the outside/bottom to burn before the inside gets hot, but if you just turn the heat down low and cover them after you flip, you should be fine.
Or, you could transfer them to another baking sheet, but that’s probably more trouble than it’s worth. Get a cast iron pan, they are AMAZING and cheap
[...] for dinner I made crab cakes, asparagus and [...]