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Blog

Family Recipe - Crab Cakes

Rachel Rubin

If there's something I know, it's that what you learned at home growing up stays with you and my mothers cooking is definitely one of those things :) When it comes to these recipes I make them with love and don't worry so much about using a small amount of not-so-great-for-you ingredients (like mayo). As long as you are consciously cooking and consuming, then what you make in the kitchen should be enjoyed :)

Here's an awesome, simple Crab Cake Recipe:

1/3 cracker crumbs (crushed in a bag) - I use Oyster Crackers

1 egg lightly beaten

1/2 cup chopped fresh parsley

1 tbsp. dijon mustard

1 tbsp mayo

1/8 tsp cayenne pepper

1 lb lump crab meat 

Few drops tabasco

Salt to taste

Mix all ingredients together with a fork. Form together in 6 cakes. Lay on wax paper over a baking sheet. Refrigerate for at least an hour. In a medium/large pan combine butter and oil on medium heat. Cook a few at a time on each side until lightly browned. You can place a sheet of foil over to keep from splattering ;)

I paired these with honestly The Best Asparagus I ever made so I have to share too!

Bunch of asparagus

1 tbsp almond oil

Zest of 1 lemon minced (zest lemon skin with food peeler)

Juice of 1 lemon

Salt & Pepper

Wash and cut ends of asparagus stems. Whisk all ingredients and pour over asparagus. Spread evenly and spread asparagus evenly on baking sheet. Roast on 400 for 20 mins.

ENJOY!