Easy Recipe: Crabcakes

Oh if beach weather would get here, I’d be one happy girl. My favorite thing about going to the beach (other than actually getting my toes in the sand – cue up Zac Brown) is enjoying some coast gourmet – Shrimp, crawfish etouffee and crabcakes. Last week, I needed a little beach reminder, so I brought the coast to my kitchen and made crabcakes.

Making crabcakes at home is not nearly as intimidating as you may think. And this recipe is super simple!

Ingredients:

• 12-14 oz of crab (or crab-like substance if you can’t find the real thing)
• 1 box Stovetop cornbread stuffing
• 3 eggs
• ½ cup chopped red pepper
• A little butter or butter-flavored Pam
• 1 cup very hot water

Step 1: Dump (that’s a chef’s term, right?) your Stovetop into a bowl; add water and stir until mixed. Let it sit while you get the rest of the ingredients ready.

Step 2: Chop your crab. You want to get it pretty fine. I made this mistake and left it a little too clumpy, which made it hard to deal with later. I didn’t get a picture of this step because it was messy, but here’s the kind of crab I used:

Step 3: Wisk eggs in a separate bowl. Combine Stovetop, crab, red pepper and eggs, and mix together. You can use a spoon, but I think your hands work best of all.

Step 4: Form palm-sized balls out of the mixture, and place in your greased pan. Flatten into little discs with your spatula, and cook approximately 5 minutes on each side until they’re golden brown and your kitchen smells like a crab shack (in the good way).

Step 4: Serve! You can have plain crabcakes, or crabcake sandwiches with a little avocado, tomato and remoulade sauce.