The Mississippi delta does not have a large supply of fresh jumbo lump crab.
Shocking, I know.
What we do have, though, is people that evacuate up here from hurricaines.
One of these particular people just happened to be a friend of Brandon's. He traveled this way to stay with family and stopped by our house one afternoon for a visit and some wi-fi. He is some sort of a food rep so it only made since that he presented Brandon with a few cans of jumbo lump crab meat. I guess he travels with them? I don't know. I didn't ask questions.
I must admit, I was a little guarded at this canned crab situation at first. I got over it, though, as soon as I started to research crab cakes.
Raise your hand if you love a crab cake! Mines up, way up. I bet Chickey's is up! Who else?
CRABBY CAKES! So simple. So 80s. So awesome. Whip them up, party people!
adapted from How Sweet It Is
1 lb jumbo lump crab meat
8 saltine crackers, crushed
salt and pepper, to taste
dash of cayenne pepper
1 tbl light mayonnaise
1 tbl olive oil
Combine the crab, crackers, seasonings, egg and mayonnaise in a marge bowl. Mix it up good, get in there with your hands!
Using a 1/3 of a cup measuring cup, form into individual cakes. Mine made 7.
Heat the olive oil in a large skillet over medium heat. Cook the cakes about 5 minutes on each side or until crispy.
Whip up a sauce of sorts and enjoy! Or hell. Just eat them with ketchup.
Serving size 1 crab cake
Points plus 3