The Best Crab Cake Recipe
by Haley Harmon
It’s Summer! And that means crab cakes and corn on the cob and tomatoes! I’ll have recipes for all of those things up this week. So please be sure and check back.
I grew up in a little beach town on the east coast, so I am very familiar with crab cakes and what they should and shouldn’t be. The best crab cakes are the ones with little to no filler, where the crabs are the star of the recipe.
Here’s what you’ll need:
-chop green onions
-mix all of the ingredients in a bowl taking care not to break up the crab meat
-divide the crab mixture into 8 patties
-refrigerate the mixture for a half hour
-heat butter in a heavy skillet over medium heat
-fry for 3-4 minutes per side
Serve with corn on the cob or tomato pie (those recipes will be posted later this week)