Crab Cakes and Football, That's What Maryland DOES!

Bonus points for getting the reference. Sadly, there is no football today, but I did make crab cakes! I made some crab cakes years ago, but they were expensive to make and pretty disappointing, so I resigned myself to ordering them at restaurants whenever I wanted some.

I was looking in the frozen seafood section at the grocery store, about to get another bag of tilapia fillets, when I saw some frozen crab cakes. That sounded better than boring tilapia again, so I turned the package over to check the label - 190 calories per cake, not bad - and then checked the price. $8! For two cakes! Yikes! I put the package back and sadly grabbed the tilapia fillets. But in the cajun foods section, Zatarain's had some mixes for salmon, tuna, and crab cakes! They were a little pricey compared to Zatarain's other mixes (I'm in love with their jambalaya) but it's pretty much all-inclusive; all I had to get was the canned seafood and then add mayonnaise, an egg, water, and olive oil, and I was ready to go!

Yield: 8 cakes (2 per serving)

Ingredients:
1 package Zatarain's New Orleans Style Crab Cake Mix
8 oz crabmeat (I used canned Bumble Bee white crabmeat)
1 egg
1/4 c Hellman's Light Mayonnaise
1/2 c water
2 tbsp extra virgin olive oil, divided


Preparation:
1. Combine Zatarain's mix, crabmeat, egg, mayonnaise, and water together in a non-metal bowl. Let sit in refrigerator for at least 1 hour.
2. Pour 1 tbsp olive oil in oven-safe skillet, place in oven, and heat to 375 degrees.
3. Form mixture into 8 balls, then flatten into patties. Place the cakes in the skillet with the oil, and place in the oven for 20 minutes.
4. Drizzle the remaining 1 tbsp olive oil over the cakes, flip each cake, and place back in the oven for 15-20 minutes until golden brown.

Serve on top of mixed baby greens with fresh lemon juice. Yum!

Rule #76: No excuses, play like a champion.