Ok, I confess. We ate them so fast I forgot to take a picture of them. But you know what crab cakes look like. These crab cakes have no bell pepper, red or green, in them. I really dislike bell pepper in my crab cakes as the flavor permeates through everything and I really enjoy the taste of crab. Bell peppers, not so much. These cakes below are nice and crab laden. Fresh herbs just make a crab cake. Enjoy!
1lb, 6.5 oz of claw crab (no need to use the premium for crab cakes). I just happened to have a 1lb can and a 6.5 oz can on hand and company was coming over, so I used both. I used fresh, pasteurized crab that has been refrigerated. In a pinch, the canned stuff off the shelf would work too. Fresher is what it is.
1.5 tsp Old Bay seasoning (any crab seasoning will likely do)
1 tbs Dijon mustard
1/4 cup sour cream
1/2 cup oats (or more depending on your moisture content) If you don’t do oats, fresh Gf bread crumbs will work – probably close to the same amount.
3 tbs mayo
And the critical ingredients: fresh chopped chives, parsley, dill (preferably from your garden if you have one) and finely chopped green onion (3 onions? I forgot to write that down). Hum, how much herbage? Probably at least a tablespoon of each – I like flavor and don’t know what subtlety means. I barely know how to spell subtlety these days.
fresh cracked pepper
Mix it all together, except rice flour. Eyeball everything adding more or less for your humidity level in your house. Form into patties. Once formed, dust with the rice flour and then saute in olive oil until golden brown on both sides. I had the oven on warm and stuck them in the oven to stay warm while the rest cooked. The rice flour forms a nice crust and helps hold it together. You can skip the rice flour and just flip the patties carefully. Serve with wedges of fresh lemon.
This recipe made 8 hamburger sized patties. A white wine beurre blanc sauce or an aioli would put these crab cakes over the top and you might not recover.