Eating crab always brings me back to being a kid and visiting my uncle, cousin and late aunt, Debbie, on Vancouver island. We would play in the garden all day, mostly collecting giant slugs and putting them into a big bucket (which I found out later in life was a giant slug massacre). Apart from the trauma of finding out what happened to my collection of ‘cute’ slugs, I have such fond memories of those times.
We would pick up fresh live crab, boil them up and have a huge feast with piles of crab and bubbling hot butter for dipping. And our hands would be so messy – it was the best. My parents live out there now and of course, the tradition of having one crab feast when we visit is a must!
In Calgary, we can’t usually get good crab, and fresh crab claw is a bit pricey. For crab cakes, good canned crab meat usually does the trick; if I’m buying fresh crab at Calgary prices, I’m eating it on its own!
I made crab cakes for the first time a couple years ago at a corporate team outing at Sunterra Market, they do a really fun cooking class for corporate groups. I forgot to grab the recipe but, though I couldn’t event tell you the names of everyone there, my food memory is pretty good and we made crab cakes quite similar to these.
These are a great way to get a lot from a little, one can of crab meat makes you a dozen decent sized cakes without breaking the bank, perfect as a party appetizer.
120g crab meat (170g can)
1/4 cup mayonnaise
1/3 cup frozen corn, thawed, drained and coarsely chopped
2 tbsp red onion, finely chopped
3 tbsp finely chopped fresh jalapeño
1 tsp lemon juice
1/4 tsp mustard seeds, crushed
1/4 tsp salt
1/8 tsp pepper
1 cup breadcrumbs
1) Drain the crab meat and mash lightly with a fork
3) Add the crab to the mixture and lightly mix to distribute evenly. Then add the breadcrumbs 1/4 cup at a time, stirring after each addition until mixture holds together nicely, but isn’t too dry.
5) Heat Olive oil in a saucepan at a medium low setting, add the crab cakes and cook each side for approximately 5 minutes until the sides are golden and they are warmed though.
I served with a simple lemon dill aioli made with fresh dill, lemon juice and mayonnaise