Thursday, March 27, 2008

Comfort Cake

Crab cakes are so easy to make and are so luxurious. I made these to kick off my weeklong b-day celebration. Crab cakes remind me of home (Washington, DC) and always impress a crowd. If you are on a low-carb diet, you can leave out the bread, but it really helps with the texture. If you want you can pan or deep fry these, but broiling is the easiest approach.

Crab Cakes
1 can of pasteurized crabmeat
1 small onion, finely minced
1 red bell pepper, finely minced
2 cloves garlic, finely minced
1 egg
ΒΌ cup mayo
2 tablespoons honey mustard
2 slices of bread, crumbled
1 teaspoon Cajon seasoning
salt and pepper

Pre-heat the oven to broil. Mix all ingredients in a large metal bowl. Spray a foil lined baking sheet with non-stick cooking spray. Shape the crab mixture into palm size patties. Place on the sheet with about a quarter of an inch between each cake. Broil until the cakes are browned and crusty.

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