This was an impromptu crab cake recipe that started when I spied a giant can of crab legs at Trader Joe's. It is very easy, and it turned out awesome.
Ingredients:
- canned crab legs
- bread crumbs
- 2 or 3 eggs
- cilantro
- green onion
- cooking oil, like canola
- olive oil
- flour
- a few limes
Cooking:
- Rinse the crab, drizzle with lime or lemon to reduce the fishyness and smell
- Mix the crab legs with egg, bread crumbs, chopped cilantro, chopped green onion, a little olive oil, and season with salt and pepper. We used a few tablespoons of coarsely chopped cilantro and green onion. The trick is to get the right consistency and seasoning. For a large can of crab meat, we used 2 eggs and about 1/4 cup bread crumbs and about a tablespoon of olive oil. The mixture should hold it's shape when formed and be a little sticky.
- Form the crab cakes into shapes and set aside until you prepare the coating. I made cigar-like shapes. Any shape will probably work, but don't make them more than 3/4" thick or the crab won't cook all the way through.
- Mix more bread crumbs with some seasoned flour and spread it out on a flat plate. Only a little tiny bit of flour, like about 1 tablespoon for 1/2 cup of bread crumbs. You will only need enough bread crumbs and flour to coat the crab cakes.
- Beat another egg, dip the crab cakes lightly in the egg and coat with the flour and bread crumbs.
- Fry in shallow, about 1/2", cooking oil turning on each side until brown and a bit crispy. The crab is already cooked, so no need to overdo it. In the time that it takes to brown, the insides get nice and firm and very hot.
