This is my humble take on Maryland-Style Crab Cakes. It's a very simple recipe, as some of the best are, and can be made in a short amount of time. It uses minimal ingredients essential to holding the crab cakes together and that complement the crab, while omitting those that would overpower the crabs delicate sweet flavor. Bread is used as the filler, rather than bread or cracker crumbs, allowing for a lighter crab cake--so light they barely hold together. (To my mind, the best crab cakes have barely any filler other than lump crab meat and are satueed or grilled rather than fried.) The Remoulade is a mayonnaise loaded up with flavor...a spicy Cajun/Creole sauce that's perfect with crab cakes, shrimp, fried appetizers and many other foods.
Tender Crab with a Cispy-Spicy crust. But it's NOT deep-fried so it won't wreck your diet.
This is my personal favorite. Two large delicious crab cakes served with a side dish of Crab Imperial stuffed mushrooms. Serve with fresh asparagus and a baked potato.
"I frequently serve fish fillets because they're good for my family's health and easy to prepare. I incorporated the homemade salsa into this meal to help us meet our daily fruit quotas."
A spicy-tangy crab filling for roasted ripe bell peppers. Low in fat, low in carbs, but high in flavor.
This pasta salad is very flavorful with Italian dressing, crab meat, peas, and feta cheese.
Our local supermarket puts Alaska king crab legs on special every once in a while. I developed this recipe while trying to figure out a way to use a relatively small amount of a relatively expensive ingredient.
A flavorful salad with Asian inspired flavor. Light and low carb, it's diabetic-friendly.