Seafood is perhaps the most loved and hated type of cuisine in the realm of gastronomy. You either order the fish option at every single restaurant, or you avoid it like the plague. I personally belong to the former group, ordering the salmon whenever it is offered. Of course this is always the most expensive option. What can I say? I’ve got cadillac taste when it comes to food.
Every vacation, I always look forward to enjoying all of the fish dishes every night for dinner. They say you should limit your intake of fish to three days a week because of the mercury content, but I’m not dead yet, and I don’t plan on skimping on the seafood anytime soon. In fact, I don’t think I could part with it even if I tried. There is nothing more satisfying than a fresh fillet, shrimp cocktail, or the perfectly cooked crab cake.
Although I order seafood often at restaurants, I don’t make it too often at home. The exception being salmon, a meal we eat nearly every other week. So when I got a hankering for crab cakes, I knew that I would have to venture out into the seafood department and make up my own. We leave for the beach in a month, and I knew that there was no way I could go that long without satisfying my craving.
To be honest, I was extremely iffy about trying to make my own crab cakes. When I was forming the cakes, the mixture seemed really crumbly and did not stick together at all. My heart was beginning to sink (dramatic, I know), but I decided to stick with it. I left the cakes in the fridge for 3 hours and came back to the perfectly formed crab cakes. Never give up, my friends. These guys turned out phenominal, and I know that this will be the first of many seafood burgers to come.
- ⅓ cup red bell pepper, finely chopped
- 1 green onion, finely chopped
- 2 tbsp greek yogurt
- 2 tbsp Sir Kensington avocado oil mayo
- 1 egg, lightly beat
- 2 tbsp parsley
- 2 tsp lemon juice
- 2 tsp Worcestershire sauce
- 1 tsp dried mustard
- ½ tsp old bay seasoning
- 1 lb crab meat
- Buns, lettuce, tomato, and additional mayo for serving
- Mix all of the ingredients except the crab in a large bowl,
- Add in the crab and form into 6 large cakes. The mixture may seem crumbly.
- Place cakes in the refrigerator for at least 3 hours.
- After chilling, preheat the oven to 350 F and bake the cakes on a parchment lined baking sheet for 20 minutes or until slightly browned on the top.
- Serve immediately on buns with lettuce, tomato slices, and mayo.