For crab cakes that is. Why, what were you thinking? It’s once again Friday. Had I known today was National Lobster Newburg Day and National Waffle Day, I would be blogging a different meal (open faced lobster newburg sandwich on waffles. Oh come on, you know that sounds awesome and you probably just wiped a smidge of drool from your mouth.), but I stuck to my original dinner idea of crab cake day.
Nothing pains me more to go out to a restaurant, order crab cakes, and have them be all filler. Crab cake FAIL! If you are allergic to shellfish like I am, you probably only want to indulge in shellfish to die for. So when I make crab cakes at home, it’s go crab or go home, literally. LOL Ok, not really because antihistamines work wonders, but I digress…
This is by no means a made to measure recipe. I threw in a bit of this and a bit of that, but in the end, it worked. Really people, did you have doubts? ; ) Feel free to put your own spin on this recipe, but for the love of every dying crab, DO NOT SMOTHER THEM TO DEATH WITH CRACKERS, BREADCRUMBS, OR OTHER FILLERS!
1 and a half pounds of GOOD crab meat (It would be even better if you used 2 pounds)
2 stalks of celery, finely minced
1/4 vidalia onion (sweet onions work too), finely minced
1 clove of garlic, finely minced
1 can of water chestnuts, drained, and finely minced (you will probably need to use your food processor unless you have some wicked mad knife chopping skills and want to show off)
1 handful of Frito Scoops (say what?!…..yes, I said Frito Scoops), ground up in the food processor
1 handful of Frosted Flakes (say what again?!….yes, I said Frosted Flakes and trust me, it will work and it will not be sweet), ground up in the food processor
10 club crackers ground up in the food processor (see a pattern? Grind the Frito’s, Frosted Flakes, and Crackers all at the same time)
1-2 TBSPN Old Bay Seasoning
1 TBSPN Granulated Garlic
1 TSPN Ground Mustard
1 TSPN Dijon Mustard
Few shakes of Worcestershire Sauce
1 TBSPN of Miracle Whip (or Mayo)
Dash of celery salt
Hot shot (red and black pepper mix by McCormick) to taste
Sea Salt to taste (you may not want to put any salt because the Frito’s are salty)
Few splashes of fresh squeezed lemon juice
Mix all ingredients in a large bowl being careful not to over mix the crab as you don’t want to break apart your large beautiful pieces of crab meat. If you are worried, mix all the ingredients, EXCEPT the crab meat, together and mix in crab meat when all the other ingredients are well incorporated. Put the mixture in the fridge to chill. You can do this as little as 10 minutes before you make them or do this in the morning before you go to work and just pop them in the pan when you get home.
Saute the crab cakes in a little olive oil until golden brown on both sides. Now since it is National Waffle Day, why don’t you toast up a few waffles and make yourself a little crab cake sammie! Slather a little lemon garlic aioli on the waffles, a little spicy arugula, and bite in to that little nugget of awesome.