Crab Cakes {Recipe}

I love crab cakes. Who doesn't? Every time I'm at a restaurant, I'm looking for these delicious bites. If done correctly, you can experience pure, unadulterated crab cake heaven. They are that good.

So I've never made these things before because I figured all fancy restaurant food must take a lot of work and expense to prepare, plus high in calories. Well, not so much.

I mean, first I substituted the imitation crab and then baked these in the oven instead of deep frying them. My recipe comes from combining couple different sources - this video and recipe. Make yourself a double batch and enjoy them with purple cabbage slaw. Delicious!

I made a double batch so if you only need one serving, half the recipe.

Cakes:

-  1 egg

- 1/4 cup mayonnaise

- 3 green onions

- 1 tsp Worcestershire sauce 

- 1 tbsp Dijon mustard 

- 1/2 tsp thyme 

- 1 tbsp chopped parsley 

- 1/4 tsp garlic powder 

- 1 tsp lemon juice

- dash of cayenne pepper

- pepper

- 16 oz lump imitation crab meat (if you can splurge, buy the real stuff)

- 1/4 cup of panko crumbs

 Combine mayo and egg and whip until it's evenly incorporated into smooth consistency. Add the rest of the ingredients through crab meat and whisk together. Next separate the crab meat into small lumps and add to the mayo mixture, add panko and gently toss to combine. Don't over mix. Put the mixture into the fridge and cool for 30 minutes. 
Take it out and shape the crab cakes into 2 inch patties. Place them on a lightly greased baking sheet and bake under the broiler or in 500F oven for 10 minutes. No need to flip.
Serve warm with purple cabbage slaw. 

Slaw:

- 1/2 cabbage head 

- 1 carrot, julienned 

- 1/2 tsp salt

- 1 tsp sugar

- 1/2 lime zest

- 1 tsp mayo

- 1 tsp sour cream

- large pinch of chopped cilantro

Finally chop cabbage, add salt and sugar. Working with one hand and holding the bowl with another, squeeze the cabbage until it becomes soft. Let it rest for couple minutes.

Add rest of the ingredients and toss to combine.