Crab cakes, anyone? Who doesn't love these tempting treats? It's almost pointless ordering a main course at a restaurant when you can make a meal off of an appetizer plate of these delights. And they're just as easy to make at home, coming together -- start to finish -- in about an hour or less. Check out these options:
For Maryland-style crab cakes, look no further than Oceanaire Seafood Room's generously sized cakes. They're baked, not fried, making each bite tender and soft. Best of all? They can be assembled a few hours ahead of time and refrigerated, then baked before serving. Perfect after a long day, or if you're planning for company.
The light, crisp crab cakes from Traxx restaurant in Los Angeles are big on flavor and size. Large chunks of crabmeat are gently folded into a colorful mix of diced red onion, parsley, cilantro and minced sourdough with more than a hint of spice thrown in for added kick.
You can find all three recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at firstname.lastname@example.org.
THE OCEANAIRE SEAFOOD ROOM'S MARYLAND-STYLE CRAB CAKES
Total time: 40 minutes
Servings: Makes 8 (4-ounce) crab cakes
Note: Adapted from the Oceanaire Seafood Room. The restaurant recommends serving the cakes with mustard mayonnaise (mayonnaise seasoned with a small amount of dry mustard, Dijon mustard, Worcestershire sauce and salt and thinned with a little cream) or tartar sauce.
1 cup mayonnaise
3/4 teaspoon Dijon mustard
1 1/4 teaspoons Old Bay Seasoning, divided
3/4 teaspoon fresh chopped tarragon
1/4 cup finely chopped onion
1 tablespoon finely chopped celery
1/4 pound (scant 2 cups) crustless cubed white bread (about 1/4 loaf), cut into small cubes
1 pound jumbo lump crab meat, drained of any liquid