I had yet to find crab cakes like the ones I had in a tiny town in Maryland, an hour or two away from DC, until I made my own. To me, there's nothing like a good crab cake. And how do you know when it's good? When all you can taste is the sweetness of the crab with no fillers like breadcrumbs or mayonnaise to ruin the party. Why do I call these Carpe Diem crab cakes? A recent blog post I wrote for IMUSA has the answer.
Ready In: 20 minutes
2 tablespoons olive oil, divided
1/4 cup onion, diced
1/4 cup red bell pepper, diced
1/4 cup frozen corn kernels
8 oz. lump crab meat
1 tablespoon dijon mustard
1/2 teaspoon Old Bay seasoning
lime and cilantro for garnish
1. Heat 1/2 tablespoon of the olive oil in a large, non-stick pan over medium-high heat. Add the onion and pepper and cook until soft and light brown. Add the corn and cook another couple of minutes.
2. In a large bowl. combine the cooked onion, pepper and corn, crab meat, mustard, Old Bay seasoning and a pinch of salt and pepper.
3. Heat the remaining olive oil in the same pan over medium-high heat. Shape the crab into patties, making them as compact as you can. It should yield about two large crab cakes or four small ones. Carefully place them in the pan and cook for about five minutes on each side. Serve with cilantro and lime wedges.