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Recipe
Spicy Whole Wheat Crab Cakes
Makes about 6 to 8 large crab cakes
Ingredients
| 1 | pound jumbo lump crab meat, well picked over |
| 4 | slices whole wheat bread |
| 1 | egg, lightly beaten |
| 4 | tablespoons light mayonnaise |
| 2 | teaspoons Ancho chili powder |
| 2 | teaspoons Cholula |
| 1 | pinch kosher salt |
| 4 | tablespoons unsalted butter |
Instructions
1. Tear the whole wheat bread into small pieces and place them in a large mixing bowl. Add the crab meat, mayonnaise, egg, chili powder, cholula and salt. Mix the ingredients together with a spoon until they are completely combined.
2. Stuff the crab meat into a 1 cup size ramekin or measure spoon, packing it well to mold. Then gently pop the crab cake out with a fork onto a plate lined with wax paper. Alternatively, mold the crab cakes with your hands. Cover the plate with plastic wrap and chill in the fridge for the afternoon.
3. Melt the butter in a skillet over medium heat and place the crab cakes in one even layer with enough room to flip them. Saute them for 4 minutes per side and serve on a bed of creamy polenta.
Naptime Notes
Naptime Recipe Serving ideas
These cakes would also be delicious molded into mini-cakes and served as appetizers at a party. Once cooked they can also be chilled in the fridge and reheated the next day for dinner.
Naptime Stopwatch
10 minutes for assembly, 10 minutes for cooking
Naptime Reviews
My husband and I loved our crab cakes. My daughter? Not so much, but we’ll get there.
More Naptime Recipes
Printed from: https://thenaptimechef.com/2011/04/spicy-whole-wheat-crab-cakes-with-tartar-sauce-and-creamy-polenta-naptime-everyday/