I have been missing New Zealand lately; the fresh seafood, the ocean, the warm weather, the people, everything! So to transport myself back there, I decided to make crab cakes for lunch today. Unlike in New Zealand, the crab came from a can, but that didn’t stop these crab cakes from rocking my pants off. These were seriously so, so good.
The outside was perfectly crisp and the inside was packed with buttery crab meat. When my house mate walked into the kitchen, she made a beeline for the crab cakes, stopped, stared, and yelled “D*AMN, those are some sexy crab cakes!” And she’s right. Albeit, she does call everything sexy, including her dog. To top ‘em off, I made a light lemony aioli that contrasted perfectly with the savory cakes.
Buttery Spiced Crab Cakes
Recipe: Makes 3 crab cakes, serves 1
1 can crab meat (½ cup, drained)
1 organic egg
½ tbsp onion, diced
½ tsp dijon mustard
½ tbsp butter, melted
1/4 tsp garlic salt
1 heaping tbsp whole wheat panko bread crumbs
big pinch of paprika
pinch cayenne pepper
fresh ground pepper, to taste
1 tsp ApresVin garlic infused grape seed oil (to fry in)
Directions – Drain the crab very well. Mix all of the ingredients, except the oil, in a bowl. Place a pan on the stove on medium heat and add the oil. Divide the crab mixture into three round patties and place in the pan. Let them cook until the bottom is medium brown, then flip. Make sure that there is some oil on the pan when you flip them. They are down when they are medium brown on both sides! Serve with lemon aioli.
Light Lemony Aioli
½ tbsp mayo
1 tbsp sour cream
½ tbsp greek yogurt
1 tsp lemon juice
Directions – Mix all together in a small dish.
Crab meat * extremely high in protein and low in fat and carbohydrates. The fat that crab does contain is largely omega 3 unsaturated, which helps prevent heart disease. Also contains high amounts of selenium which is anti-carcinogenic and chromium which helps regulate blood sugar.
Paprika * contains the antioxidants flavonoids, carotenoids, and capsicum, which aid in circulatory system health (thus preventing heart disease). Capsicum also raises the metabolism temporarily. Also used as a digestive aid.
Cayenne pepper * high in antioxidants and temporarily raises the metabolism!
Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!
Question: What are some of your favorite breakfasts and lunches? I need some inspiration over here!