Recipe Station

Crab Cakes can catch a hefty price when you are out for a fancy dinner. When you perfect this recipe and serve it successfully at home without burning anything you are able to impress your friends and have something absolutely delicious.

Ingredients

1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire Sauce
1-1/4 cups fresh breadcrumbs
1 Tbs. chopped fresh flat-leaf parsley
2 Tbs. unsalted butter
1 Tbs. olive oil
Lemon wedges for serving

Directions

Drain the crab meat, put in a medium mixing bowl and set aside.
Combine all ingredients and mix gently.
Break up the lumps with fingers.
Cover with plastic wrap and refrigerate for 1-3 hours.
Shape the crab mixture into 8 cakes about 1 inch thick.
In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat.
When the butter is frothy add the cakes to the pan.
Cook until dark golden brown on both sides.

My mouth is watering at the thought of the scrumptious little cakes! I am even more excited over the fact that I will not be breaking the bank every time I have a craving for seafood, be it for myself or for a gathering. Another awesome point to be made is these crab cakes are low calories and rather healthy! They are filling but not heavy, so you won't be starving an hour after eating.These would go wonderful with some fresh veggies as a side. Try pairing them with sauteed zucchini and mushrooms for a delightful combo!

Turn in your paper plates for the fine china (you know the plates that you don't throw away) and give this recipe a whirl! Make sure to tell us what you think of it!

For more classy recipes take a look at: Fine Cooking.