Deeeee-lish. My husband came home with more fresh Dungeness crab than we could eat for dinner so we picked the rest and I make these yummy crab cakes. They’re tangy, slightly sweet, crunchy, and just crabby enough to taste like seafood but not so much they’re overwhelming. Just the way I like it.
Pecan Crusted Crab Cakes
by Rachel @ reprezent98201
3 cups crab meat (fresh if possible!)
1/2 cup corn kernels (frozen is fine)
1/3 of a red bell pepper, diced
1 tsp creamy horseradish
1 1/2 tsp deli mustard (the kind with the little brown chunks)
Splash of worcestershire sauce
4 T mayonnaise
1/4 tsp lime juice
1/3 cup crushed pecans (throw them in your food processor)
1/3 cup cornmeal
Turn on your oven to 400 degrees. Start heating 2 T olive oil in an oven safe frying pan over medium/medium high heat. I used my cast iron skillet so I only turned the burner to medium.
Mix together everything but the crushed pecans and cornmeal. Throw in the fridge for 30 minutes (if you can wait that long) to let the flavors mingle a bit. Adjust seasonings to your taste…my hubby LOVES horseradish so he would probably want me to add more but I think this is plenty.
Put the crushed pecans and cornmeal in a flat, shallow bowl (a pie dish works great for this). Shape the crab mixture into balls and then flatten in your hands. Lay each crab cake in the crust mixture, being sure to coat the edges too. Place the crab cakes in the hot oil in your frying pan and flip when golden.
Once you have a pan full of crab cakes golden on the outside (though not finished on the inside), pop your frying pan in the oven for 8 minutes.
Remove and serve with your favorite side dishes (rice pilaf, perhaps?)