It’s crabbing season in the PNW! Freshly caught crab is one of the perks of living in this little part of the world during the summer.
My neighbor recently brought home a load of Dungeness crab he caught over the weekend. He knocked on our front door holding two huge crabs and asked if we wanted them.
Crab is something I LOVED eating as a kid, but now that I’m married to a guy with a shellfish allergy, it’s not something I get to enjoy very often.
I enthusiastically exclaimed, “YES!” and grabbed the crabs before Brian could explain we don’t need two because he can’t eat them. I thanked the neighbor and started planning my decadent meal.
After boiling the crabs, cracking them open and taking out all of the meat, I realized I wasn’t going to eat all of the meat myself as is. So I decided to try my hand at making crab cakes that I could freeze and enjoy later.
The hard part is getting the meat out of the crabs, which honestly, does take some time. If you want these to be thrown together REAL quick, buy lump crab at the store and it should taste delish.
Makes about 8 crab cakes and 4 salads
If you are using lump crab meat, skip to step 3.
Meal Prep/Freezing Tip: If you want to freeze some of your crab cakes, follow the directions through step 8. Next, lay a piece of parchment paper on a large plate and place the crab cakes on them so they each have their own spot. After an hour they should be frozen. From here you can toss them in a Ziplock or a glass container, pulling one or two out when you want a crab cake. When you want to eat them, remove from the freezer and bake them in the oven until warm or heat them in a pan on the stove over low heat.
Can be made gluten free by using gluten free bread crumbs.
#easymeal #quickmeal #healthylunch #healthydinner #realfoodrecipe