TSE's Crab Cakes

Last week, during our temporary snow shutdown here in Atlanta, i made crab cakes paired with an Arugula, Pear & Parmesan salad and posted a photo on Facebook. I received several requests for both recipes, so I thought I'd post it here. The crab cakes are my favorite method (for now) and the salad was on the original menu of NEO at The Mansion on Peachtree in Atlanta, GA. I really miss that original menu. *sigh*

TSE's Crab Cakes

Ingredients:
1 large egg
2 tablespoons mayonnaise
1 1/2 teaspoons Grey Poupon Dijon mustard
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1 1/2 tablespoons fresh parsley, finely chopped (I didn't have any this time)
Juice of 1/2 lemon
1 container Phillips lump crab meat (from Costco)
1/2 cup breadcrumbs/crushed crackers/Panko (I used Lance Captain's Wafers)
Canola oil

Directions:
Line a cookie sheet with parchment or lightly spray with Pam.

Combine first seven ingredients, then gently incorporate the crab (you want to keep the lumps). Slowly add breadcrumbs--just enough to hold the mixture together.

Form mixture into desired crab cake size (I made 12 minis) and place on cookie sheet. Cover and refrigerate for about an hour.

Heat oil in skillet over medium to medium-high heat. Add crab cakes and cook until desired golden hue, flipping once (2-3 minutes per side for minis and 4-6 minutes for larger ones). Transfer to paper towel-lined plate to drain excess oil. Serve immediately.

Arugula, Pear and Parmesan Salad

Ingredients:
Arugula
Bosc pear, thinly sliced
Shaved parmesan (use veggie peeler to shave strips)
Extra virgin olive oil, a couple of drizzles--just enough to coat arugula
Salt & Pepper

Directions:
In a large bowl, combine oil, salt and pepper. Add arugula, pear slices, and cheese. Toss to coat. Arrange on plate and top with crab cakes.

You can print both recipes here.

This crab cakes recipe cake about by trial and error. Over the years, I discovered that I prefer crab cakes that don't include ingredients that compete with the sweetness of the crab. This combination is the balance I was seeking.

If you try these recipes, I'd love to hear your feedback.

Sheila Denise