Bigger Bits | Food

crab cake stacks

Sometimes I crave a departure from my usual protein favorites like chicken, beef, and salmon; something to shake up the routine and my tastebuds. Crab cakes are a dish that people usually reserve for ordering at a seafood spot, or on vacation, but why not make them a mainstay at home? This crab cake recipe is so easy it’ll become just that.

I feel like the words crab cake are synonymous with the word difficult but actually, they can be very easy to prepare! And once you give them a go and realize how simple they are to put together-you’ll begin replacing your brunch and dinner proteins with these tangy, delicious cakes. I know when I’m craving something different, these are the perfect thing to whip up.

You can eat these crab cake stacks on their own as a perfect picky bit or paired with the sides of your choosing-maybe some sunny side up eggs for brunch or a beautiful kale quinoa salad for lunch or dinner. These little cakes shine on their own but also leave room to build a bigger dish on.

I bet with this recipe, you’ll indulge in and enjoy crab cakes more often. And stacking them is just some added fun, because why not?

Crab Cake Stacks

1 lb crabmeat
1/2 cup breadcrumbs
3 green onions (green and white parts), finely chopped
1/2 cup bell pepper, finely chopped
1/4 cup mayonnaise
1 egg
3 tablespoons olive oil

Garlic Dipping Sauce
1/2 cup mayonnaise
2 garlic cloves, chopped
1/4 cup parsley, chopped
Dash of salt

Directions:

Stir all ingredients for the dipping sauce together and set aside.

In a bowl, use your hands to combine all of your crab cake ingredients. Heat your olive oil in a saucepan on medium heat. Form your crab cake mixture into patties, using about 1/4 cup mixture for each cake. Fry each cake for 2 minutes in each side, or until golden. Remove cooked cakes and set on a paper towel as you continue to fry the rest of the batch.

To assemble your stacks, place two to three cakes on top of each other, and top with a spoonful of dipping sauce. Use a skewer or pick to hold the stack together. Garnish with extra parsley, and enjoy!

»

«

Leave a Reply

Your email address will not be published. Required fields are marked *