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Crab Cakes

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Crab cakes are sort of like Macaroni and Cheese to me. I’m constantly in search of restaurants that have a yummier version than the last.  Living in the South, crab cakes are not terribly difficult to find either.  We seem to have a knack for both.

I know I’ve told ya’ll before, but I loooooove crab cakes.  A crab cake on a salad is one of my favorite go-to dinners.  A couple weeks ago when I made the Orange Vinaigrette and copy cat Herb Box salad, I thought crab cakes would be the perfect accompaniment.  I was right.;)

Crab cakes might seem fancy-ish to make, but they couldn’t be more simple.  I don’t like mine with a lot of “fluff.”  Just  good, fresh lump crab and a few basic seasonings.  Easy enough to whip up for dinner tonight!

I have these crab cakes divided into dinner portions, but you could always make the patties bite size to serve at a party.  Arrange the crab cakes on a platter after cooking with a dollop of good tartar sauce, a sprinkle of capers, little sprigs of dill and you’ve got a super easy, but elegant appetizer.

 

Crab Cakes

SERVES 4 PrintDownload

 

 

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