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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.