There’s nothing better than spending a day with great friends and eating a bushel of crabs on an outdoor patio. The only thing that topped this experience off for us was a beautiful post-storm rainbow, followed by an experimental crab cake recipe by Sheri & Kim 🙂
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Post-re-steamed & pre-picked

First, we VERY patiently picked about 3-4 crabs and placed the meat into a bowl (this is very hard to do, especially if you’re used to eating the meat right off the bones! but WELL worth it). Note that this recipe yields 2 servings.

Next, we mixed in about 1 cup of bread crumbs (we used Progresso Panko, they’re thicker than regular breadcrumbs), a tablespoon of mustard powder, 1 egg yolk, salt, and pepper. We then mashed this up and balled the mixture into 2 patties. Meanwhile, we had butter melting in the skillet until it was nice and hot (almost burnt). Then we rolled each patty into one coat of bread crumbs, and placed them in the pan. Cooked each side for about 4-5 minutes, until they were cripsy brown.
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On the skillet

Remove from skillet and add a dollup of greek yogurt (a healthy substitute to sour cream, tastes exactly the same). This one will leave you licking the plate clean 🙂

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Voila! The incredible taste gives you a similar butterfly-in-your-tummy feeling when seeing a beautiful rainbow 😉
August 9, 2011