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