A Simple Crab Cake Supper

These crab cakes are one of my do-ahead dinners in summer. Throw ’em together early in the morning, a quick sauté in a skillet, and serve with a salad. It’s a light dinner that’s easy to make, won’t heat up your kitchen, and is delicious! 

• 1-16 ounce can backfin crabmeat
• 1 small onion, finely chopped
• 1 cup fresh breadcrumbs
• 3/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon freshly squeezed lemon juice
• 2 large eggs, lightly beaten
• 4 tablespoons butter, melted
• 1 cup flour
• 2 tablespoons butter
• 2 tablespoons olive oil

1. Pick over the crabmeat to remove any small pieces of shell. Place the crab in a large bowl and add the onion, breadcrumbs, salt, pepper, and cayenne. Mix with a wooden spoon, add the lemon juice, eggs, and melted butter, stir until well combined.
2. Divide crab mixture into 8 portions. Form into patties, dip into flour, shake off the excess, and place on a plate. Chill for an hour.

Heat remaining butter and olive oil in a large skillet over medium high heat. Place crab cakes in pan and heat for 4 to 5 minutes per side until golden brown. Serve with cocktail sauce.

Cocktail Sauce

• 3/4 cup ketchup
• 1 tablespoons horseradish
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon hot sauce

1. Combine all ingredients and chill until ready to serve.

(Adapted from Scott Peacock’s crab cakes.)