Monday, October 4, 2010

Crab Cakes

Jim said these crab cakes are better than any he's had in a restaurant. Ooooh high praise!

I made these crab cakes last night, the mixture anyway. I made the cakes and put them on a baking tray and refrigerated them overnight. This was great. I pulled them out of the refrigerator, dredged them in a bit of flour, and then sauteed them for 3-4 minutes per side.

For dinner, a crab cake with a lemon herb sauce, leftover Tuscan vegetable soup, and a side salad. Plenty of food! (9 points total)

My sister has been telling me to buy the lump crabmeat at Sam's Club. Whenever I've made crab cakes in the past I've used canned crabmeat. Good, but not great. These were great! It was $16 for almost a pound of meat but well worth it. This recipe made four healthy sized crab cakes. We've decided that we need to make these again :)
Click here for the stolen recipe for Crab Cakes. I found the recipe in my The Best Light Recipe cookbook but found the basic recipe online. Try 'em, you'll like 'em.

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