“There is nothing—absolutely nothing—half so much worth doing as simply messing around in boats” ---Kenneth Grahame
Dinner Recipes
• 1 beaten egg
• 1/2 cup Edward & Sons Lightly Salted Organic Breadcrumbs
• 2 tablespoons Spectrum Organic Mayonnaise
• 1 tablespoon thinly sliced green onion
• 2 teaspoons chopped fresh dill, or 1/2 teaspoon dried dill
• 1/2 teaspoon Old Bay seafood seasoning
• 1/4 teaspoon black pepper
• 1 cup crabmeat
1. In a medium mixing bowl, combine egg, breadcrumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper.
2. Stir in flaked crabmeat.
3. Divide mixture into 4 portions, and form each portion into a 2-1/2 inch patty.
4. Pan fry patties in a skillet in 1 tablespoon heated olive oil over medium heat for 5 to 6 minutes, or until brown, turning halfway through cooking. Drain on paper towels.
5. Serve with tartar sauce and/or cocktail sauce. We like the all-natural Captain Toady’s brand.
Makes 2 servings.
Source: Adapted from a recipe in Better Homes & Gardens New Cookbook, 12th edition.
Comments: I like using Edward & Sons breadcrumbs because they are chopped very fine and have less sodium than other packaged breadcrumbs. I also have had good success with this recipe using unsalted soda crackers ground fine with a rolling pin. I use organic mayonnaise that is made with canola oil. The 1/2 cup of breadcrumbs is approximate, as I usually add the breadcrumbs last (but before the crab) so that I can use just enough to make the consistency firm after blending in the crabmeat.
Crab Cakes
