Lately I’ve been making two big batches of crab cakes at once, and keeping them in the freezer for a quick and easy high protein dinner option. I keep one or two uncooked cakes in a sandwich bag (to prevent them from sticking together) and stack them in the freezer. They defrost quickly (or you can defrost in the microwave for a few minutes). The recipe is easy and flavorful…my favorite is to cook and top over a big fresh kale salad. I love having these on hand–when I have nothing appealing in the freezer my default is to order take out, which I’m trying to do a lot less of in 2015!
WHAT YOU NEED
1 large can of lump crabmeat
half cup of diced red onion
handful of chopped fresh basil
1 cups of breadcrumbs
2 heaping tablespoons of mayonnaise ( I want to try with Greek yogurt next)
1 tablespoon Dijon mustard
2 tablespoons of Worcestershire sauce
1.5 tablespoons of Old Bay seasoning
1 tablespoon of mustard powder
1 teaspoon of garlic salt
dash of pepper
Mix all ingredients in a big bowl. Form loose patties with the mixture–if it’s too sticky add more bread crumbs. Do not press patties together too tightly, keep them loose and don’t over mix because the lumps of crab break down too much. Place patties on tray and top each with a few dashes of paprika. Sauté over butter or place in baggies for freezer. Makes about 12 crab cakes.
I tend to double this and keep a stash of about 20 crab cakes in the freezer.
Crab cakes for days!!!!