Almost-Martha's Crab Cakes

Almost-Martha's Crab Cakes

 

Yes...THAT Martha.  My usual practice is to read cookbooks and food magazines for inspiration and ideas, then run off and make a derivative creation.  However, some years ago, when I was making crab cakes for the very first time, I decided it was best to follow Martha Stewart's recipe exactly.  I made zero alterations and thought they were perfect.  Oh wait...I DID change the lemon juice to lime juice.  There was that.

 

Recently, I attempted a lower-carb version by eliminating the bread and adding a second egg.  The taste was perfectly good, but it required some effort to keep the cakes nicely formed without the consistency of the bread.  Here is the lower-carb version if you have the patience for it, or the need for fewer carbs (if not, eliminate 1 egg and add 2 slices of diced bread):

 

12 oz. lump crabmeat

2 md. jalapenos, minced

1/4 c. onion, minced

3 T. fresh cilantro, minced

1 T. spicy brown mustard

1 T. Worcestershire

2 t. Old Bay seasoning

2 large eggs

2-3 T. real mayonnaise

1 T. lime juice

 

Place all ingredients in medium size bowl and mix with a fork, or better yet, your hands.

 

Form into cakes, then fry over medium-high heat, using your favorite oil and your best skillet.  Cakes should be nicely browned on both sides.

 

Serve with Chipotle Lime Aoili.