Lately I've been watching a lot of Eat St. They started a whole new season not too long ago and they're also featuring local Calgary foodtrucks as well. It's hard to avoid, but the food looks sooo good! I want to try each item they feature, ending up making me so hungry every time I do watch it (ultimately their ploy I'm sure).
It is actually how this recipe came about. I was sitting there watching a couple episodes recently, that I've conveniently recorded on the PVR (best invention ever!) and noticed that a lot of food trucks were doing crab cakes, alone or in slider form. The seafood element got me perpetually hungrier. So I rummaged through my pantry and came up with a few quick and easy ingredients to lighten up the conventional crab cake. There's also a recipe for a quick aioli, which is a great addition to a crab cake slider if that's the route you want to take it.
Hope you enjoy!
Ingredients:
Crab Cakes:
2 cans lump crab meat
1/4 cup low fat mayonnaise
1 tbsp siracha hot sauce
1/2 tsp salt
1 tsp pepper
1/2 cup Panko bread crumbs
2 sprigs of green onion, chopped
Preparation:
Open and drain the crab meat in to a mixing bowl
Add in the mayonnaise, siracha, salt, pepper, panko and green onions (you can try a bit at this point to determine if its salty enough for you, there's no egg in this crab cake so that makes it safe to sample)
Combine slowly without flaking the crab meat
Place a skillet over medium heat and add in a tbsp of canola oil
Slowly form each crab cake and gently put them in the skillet
If you like a bit more crunch you can roll each crab cake in a bit of panko before cooking
Cook for 3-4 mins on each side or until they start to brown
Remove from heat and serve
Makes roughly 7-8 small crab cakes
Spicy Siracha Aioli:
2 tbsp low fat mayonnaise
1 tsp siracha hot sauce (you can add more if you like it a bit spicier)
Preparation:
Combine the mayonnaise and siracha and top each crab cake with the aioli
Can be made ahead of time and kept in the fridge for up to 2 days
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