Last night we had crab cakes for dinner, and I put up a quick pic of a lone crab cake (taken after we had scarfed down a few with side dish for dinner!), so I thought I would post the basic recipe I use.

Crab cakes are a bit of an indulgence, given the price of fresh crabmeat, but there are a few options out there if you want to enjoy these on a regular basis!  Make sure that whatever approach to crab you opt for, that it is good quality (tastewise), after all, these are all about the crab!  If you can find tinned crab with a high percentage of legmeat in it on sale, grab it, and stash it in your pantry.  Alternatively, keep an eye out for crab coming into the docks for sale — a bit more work, but definitely worth it!

Making crab cakes is essentially like making crab salad with a bit of binder in it — I like to use Japanese breadcrumbs, because they add a bit of texture to the whole works!  Not too much though, because the crab should take centre stage.  I like the addition of cilantro and a little bit of minced red pepper if I have it around.  Its a pretty versatile base, so play around with it!  If you like your crabcakes spicy, add some Siracha!  If you like Old Bay seasoning, try that and take out the cilantro!  they are, after all, your crabcakes to enjoy the way you want!

Crab Cakes (makes about 8 – 10 individual cakes)

• 1 lb. crabmeat, drained and picked over for shells
• 1 cup Panko breadcrumbs (or substitute fresh breadcrumbs)
• 1/2 cup ground almonds
• 1/4 cup minced green onion
• 1/4 cup chopped cilantro
• 1/4 cup minced red peppper (optional)
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1 egg, beaten

Mix everything well and form into individual patties, about 1/3 cup each.  Press the patties on the top and bottom into additional Panko, and place in a preheated frypan, with 2-3 Tablespoons vegetable oil.  Fry on each side until golden brown and crispy on medium-high heat, about 4 minutes.  Serve warm with fresh salsa with lots of cilantro on the side, or with smoked paprika aoili.