Buffalo Crab Cakes

buffalo-crab-cakes

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There’s always something about crab cakes (you’d think I was talking about the love of my life, right?).  The delicacy of lump crab, perfect texture from the right amount of eggs and breadcrumbs and melt-in-your-mouth consistency when served right off the skillet.  I love crab cakes for their flavor and luxurious presentation – this hors d’oeuvre can easily be served at a posh event with a glass of champagne.  However, I also love the basic ingredients and steps that allow you to get creative and add an unexpected element for a fusian style dish.

The Jolly Hostess twist this week takes the basic crab cake and goes buffalo – calling all spicy lovers! – and pairs it with a cool avocado remoulade.  This appetizer is medium spicy, so please feel free to add or take away based on preference.

*Prepped in The Savvy Hostess’ new and GORG kitchen

Makes 12 cakes; Prep Time: 15 mins; Cook Time: 20 mins

Ingredients

1/2 16 oz can of lump crab (double ingredients and make 24 pieces with the whole can or save for next weekend’s app)

1 tbsp green peppers, minced

1 tbsp scallions, chopped

1 tbsp parsley, minced

1 tbsp hot sauce (can’t go wrong with Frank’s RedHot!)

2 tbsp mayo

1 tbsp olive oil

1/2 tsp dill

2 dashes ground mustard

1/4 tsp salt and pepper

1 tsp Worcestershire sauce

1 egg beaten in small bowl

3 tbsp breadcrumbs in small bowl

Cooking spray

Avocado Remoulade

2 tbsp mayo or Greek Yogurt

1 avocado, peeled and cut in small pieces

1 tbsp lemon

1 tbsp water

1/2 tbsp hot sauce

 Prep your veggies and add first 10 ingredients into a medium-sized bowl. Mix and form into medium-sized balls – like meatballs. Press down to make flat, about 1.5″ wide.

Using small bowls for egg and breadcrumbs, dip cake into egg, then breadcrumbs on both sides and set on plate. Repeat until out of mixture.

Set stove on medium high and add cooking spray. Heat cakes 4-5 mins on each side.

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While crab cakes are cooking, put all ingredients into food processor. Simply pulse until evenly mixed and creamy.  Seriously, the food processor is my bestie.

Plate with sauce for dipping in a dip bowl or a dollop right on top for a colorful and elegant presentation.  Serve immediately.

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Leaving you with a few more photos for drooling purposes. Or maybe that’s just me?

Cheers!

 

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