Here in Alberta we are landlocked and do not have easy access to fresh lump crab. None the less I sure do enjoy the taste of sea food. One of my favourite things to make are crab cakes. I must admit, I do not follow a typical crab cake recipe, so here is what I call my Alberta Crab Cakes.
3 cans of crab meat (120g drained weight/can)
1 cup of panko bread crumbs
1 cup of large flake oats
2 stalks of celery – minced or finely chopped
1 large carrot – minced or finely chopped
1 bell pepper (any colour)
1/2 sweet onion – finely chopped
2 cloves of garlic
1/3 cup Miracle Whip
1/2 tbsp grainy Dijon mustard
- In a frying pan greased with vegetable or olive oil, saute the onions & garlic. Once fragrant, add the chopped carrots. After two minutes, add the bell pepper & celery. Continue to saute for three minutes.
- As the vegetables cool, put the crab meat, panko and flakes in a medium to large mixing bowl.
- Add the vegetables to the dry ingredients.
- Fold in the Miracle Whip, eggs & Dijon mustard into the dry ingredients. If the mixture is not sticking together, add an additional tbsp of Miracle Whip.
- Add preferred amount of Parsley to the mixture. I recommend 2 tsp.
- Create patties with your hands to your desirable size; no larger than the palm of your hand, no thicker than your index finger.
- OPTIONAL: Fry the patties on high eat to create a crust on the exterior.
- Put the patties on a lined backing sheet w/ a cooling rack placed on it. This will help the bottom from becoming soggy.
- Bake at 350 for 30 minutes
These are great to eat warm or cold. I like to put mine next to a salad or even chow down for a snack. Some people enjoy some cocktail or tartar sauce with them, personally I enjoy a touch of hot sauce.