I really wish I would have known crab cakes were SUPER easy! ZOMG! It took about 5 minutes to assemble and another 5 minutes to cook for each batch. This recipe will make about 18 palm-sized crab cakes...if you make them smaller it'll make more; if you make them bigger it'll make less.. And really, this is just a guide, feel free to add or omit what you like, I'm just sharing the way I made them.
Ingredients:
1 - 8oz container of Daisy Light Sour Cream
1 cup Mayo (not that Miracle Whip stuff)
3 Tablespoons bottled horseradish
2 packages of Crab Classic Chunk style crab meat; well diced
(yes, I know it's fake crab, but it has a nice taste)
2 sleeves of saltine crackers finely smashed
(I used child labor to smash them in Ziplock bags)
handful of finely diced/chopped red onion
1 Tablespoon dried parsley
1/4 teaspoon or so of salt
1/2 teaspoon or more of ground black pepper
Olive oil
Directions:
Set aside about 1/2 a cup of the crushed crackers into a small bowl.
In a large mixing bowl add all the other ingredients. Mix with a handmixer on medium speed until very well blended. IF you don't have a hand mixer whisk everything but the crab, onion, & crackers together, once well whisked add crab, crackers, & onions, mix well.
Pat into about palm sized patties, then coat in cracker crumbs that were set aside.
In a large skillet heat a few Tablespoons of olive oil over medium heat. Carefully lay your crab cakes into the hot oil. When the cakes start to turn just slightly brown around the edges flip the cakes, wait a few minutes, remove from the pan. Serve.
I served ours over a bed of couscous that had been lightly seasoned with diced garlic, olive oil, & parsley.
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