Hubs went crabbing and brought home a haul! We boiled them up, ate until we were waddling, peeled the rest, and made some new recipes with the leftovers.  

Crab Cakes

Ingredients

Serves 4

• 1 tablespoon Creole mustard
• 1 large egg
• ½ cup mayonnaise (I left this out because YUCK and it was just fine)
• 1 tablespoon fresh lemon juice
• ½ small red onion, finely chopped
• 1 green pepper, seeded de-ribbed and finely chopped
• 1 teaspoon finely chopped fresh cilantro
• 1 teaspoon Kosher or sea salt
• ½ teaspoon freshly ground black pepper
• 1 cup fine, dry breadcrumbs
• 1 pound lump crabmeat
• ½ cup olive oil or clarified butter
• 4 springs of fresh basil, for garnish

Instructions

Preheat oven to 375 degrees.

In a large bowl, whisk together the mustard, egg, mayonnaise and lemon juice until smooth. Stir in the onions, green pepper, cilantro, salt and pepper. Gently but thoroughly fold in ¾ cup of the breadcrumbs and the crabmeat. Place the remaining breadcrumbs in a shallow bowl.

With clean hands, portion out and form the crabmeat mixture into 16 round cakes, about 2 inches tall and 2 inches wide. Dredge each crab cake in the remaining breadcrumbs just to coat lightly and place on a platter.

If you plan to cook the Crabcakes later, at this point you should cover them with plastic wrap, piercing the wrap in several places to prevent the cakes from getting soggy and refrigerate up to overnight.

Line a large baking sheet with parchment paper and dust lightly with breadcrumbs.

Place a large sauté pan over medium high heat and add the olive oil or clarified butter. Sauté the Crabcakes in batches for about 1 minute, until golden brown. As they are finished, transfer to the prepared baking sheet. When all the Crabcakes have been browned, finish cooking them in the hot oven for 5 minutes.

I did half just baked at 375 for about 20 minutes and they were good. Not as crunchy on the outside but they were just fine. 

We had the crab cakes over pasta Alfredo one night and over fresh roasted vegetable medley another night. 

Salmon with crab topping over potatoes

I used the left over boiled potatoes from the original crab boil and mashed them up with some milk. Done. 

Salmon. Dusted with pepper and broiled in the oven for 9 minutes. I didn’t season it anymore than that because the potatoes were already pretty spicy I needed something to balance it out.  

Crab mix sauce. 

• 2 tablespoons olive oil
• 1 stalk of celery finely chopped
• 3 shallots, peeled and thinly sliced
• 2 cloves garlic, minced
• 1 cup white wine
• 1 lemon, zested and juiced

• 1/2 cup coarsely chopped fresh parsley, plus extra for garnish
• 1/4 cup finely grated Parmesan cheese, plus extra for garnish
• 1 pound jumbo lump crab meat
• Salt and freshly ground black pepper

We were quite pleased with all the reworking of the delicious crab hubs caught! Hope you enjoy too!  

XOXO

The Mr. & Amanda