During our lovely summer, my parents took several trips to the cabin and were able to do some crabbing. They maxed out every time and then proceeded to call me and brag about it. There is nothing like fresh crab right out of the Ocean. It will beat restaurant or store bought crab hands down every time. On their way back one time they came over and dropped off some cooked crab they caught that morning so J and I could have some surf and turf for dinner. The rest I cracked and froze to enjoy later.

 

 

Well, it hasn’t really been that long since indulging in surf and turf but every time I opened the freezer the crab was screaming “eat me!”. SO I decided it was time to thaw it out and make crab cake eggs Benedict.

 

Ingredients

  • 8oz cooked crab meat
  • 1 garlic clove
  • 1/ 2 lemon juiced
  • 1 lemon zested
  • 1 small jalapeno or green pepper if you don’t like spice
  • 1 tsp Dijon mustard
  • 2 TBSP mayonnaise
  • 1 TBSP chopped fresh parsley
  • 2 egg yolks
  • 1/2 tsp salt
  • 1/4 black pepper
  • pinch cayenne
  • panko crumbs
  • oil for frying

Blot crab with paper towel, make sure its dry. Mix everything together except for panko and oil. For crab into small golf ball sized amounts and flatten to form cakes.

 

 

Pour Panko on a plate and coat each crab cake.

Heat non-stick pan with oil and fry each cake for about 3-5 per side, until golden.

Once cooked, I put my cakes on half of an English muffin and topped with hollandaise sauce. I didn’t use my trusted recipe and just sort of winged it so my sauce was a little thick. Use this recipe, you won’t be disappointed.