oh canada, the plains stretch out for you

crab in tofino!

crab cakes!

crab cakes!

on saturday we went to tofino for good times and to eat copious amounts of crab. despite our numbers (8 of us?) we couldn't get through the 5 crab so stewart and i ended up bringing 2 home. and after he spent the better part of an hour pulling out their flesh i put together these crab cakes (which we ate with left over green salad from saturday, we'll have that salad all week). the recipe kinda sucked. i used mesa sunrise cereal instead of the crackers, red instead of yellow pepper, didn't have celery. i used cumin, pepper, and red pepper flakes instead of the called for spices and should've mixed it with the egg before i added the mayo because it was way too soft and gooey. i ended up putting a total of 2 cups of crushed cereal in them. and then coating them with a crushed cereal, oatmeal, flour mixture. which saved them and they didn't fall apart as bad. we ate them with sour cream and OMG they were SO delicious and SO rich. there's a few left in the fridge which i'll have to eat tomorrow before the crab goes bad.

here's the copy and pasted recipe from the Oprah magazine website, but with my modifications. xo


Corn Crab Cakes with Cilantro Sauce (we had them with sour cream instead)

* 1 pound lump crabmeat (meat of 2 crabs)
* 3/4 cup minced onion
* 1 teaspoon minced garlic
* 1 cup frozen corn , cooked
* 1/2 cup finely diced yellow bell pepper
* 1 cup mayonnaise (i would reduce this to half if i made it again)
* 1 teaspoon ground cumin
* 1/2 teaspoon red pepper flakes
* 1 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1 egg , lightly beaten
* 4 cups saltine or water cracker crumbs (i used mesa sunrise cereal crumbs)
* 1/2 cup flour
* 1/2 cup steel cut oats


In a bowl, combine all ingredients until the crumbs. put 2 cups of crumbs in with this mix. Form mixture into patties.

In a large saute pan, heat 1 tablespoon olive oil over medium-high flame. Coat each patty with remaining crumbs mixed with flour and oats and cook until golden brown on each side, about 3-4 minutes per side. Add more olive oil as needed.

Serve crab cakes immediately with sour cream

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