***I think it's so cool how certain foods just bring back warm memories from the past. Your Mom's Cornbread Dressing...your Grandmother's Cherry Pie....your favorite dessert from childhood...or in this case, some absolutely amazing crab cakes.
I'm in a descriptive mood, so here we go...It was summertime a few years ago, and a warm breeze floated across the shimmering ocean and over the sand...eventually finding its way to me where it danced through my hair. It was a perfectly serene evening at the beach...If I close my eyes, I can smell the salt in the air and feel the sand between my toes at this very minute. The beautiful sounds of a live band wafted out of the restaurant and into my ears, and I browsed through an eclectic store just across the street while we waited for our table. Brightly colored, unique gifts filled the store...things that just scream "BEACH!" A funky, hand-painted kitchen table and chairs, a crazy wire statue, a zebra print ottoman.
Where am I? At probably the most fun and unique restaurant in Florida....The Red Bar in Grayton Beach. I love that place! They are known for many things, but I'm convinced that their crab cakes top them all!
When Brad bit into these "Crazy-Good Crab Cakes" a few nights ago, he immediately said, "Wow...these are just like the crab cakes from The Red Bar!" You can imagine my excitement when he compared my crab cakes to those of The Red Bar! Haha. He was right...everything from the crab meat to the filling was perfect. In fact, they were so flavorful, that we didn't even add any sauce! It was one of those meals that I didn't want to end! And best of all, they were a cinch to make!
I pondered about what to name these crab cakes. I mean, I couldn't just give them a boring name like "Crab Cakes". They deserve a more interesting name! Amazing...The Absolute Best...Deliciously Perfect....all of the above could have been used...lol.
If you like crab, you should definitely give these a go...you'll end up with a full belly and a big smile!***
Ingredients:
1 lb. Lump Crab Meat (I used Culinary Reserve Premium Hand-Picked Crab Meat)
2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)
1 Egg, beaten
2 tbsp. Mayo
1 tsp Seafood Seasoning
1 tsp. Worcestershire Sauce
1 tsp. Dijon Mustard
1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)
2 tsp. lemon juice
Directions:
Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.
Saute over medium heat for 2-3 minutes per side.
Enjoy!
Source: The outside of a package of Culinary Reserve Premium Hand-Picked Crab Meat
