Whitney here…
One of my lifelong indulgences is crab meat. Whether it’s vacation at the ocean, a special meal at my Nana’s house, or date night at a fancy restaurant in downtown Greenville, I am always happy to eat crab legs or crab cakes! Last summer my Nana found a recipe for crab cakes in Victoria magazine. The recipe isn’t available online, so I’ll post it below.
This was our Sunday lunch menu yesterday:
Crab Cakes with Sauce Gribiche
Corn
Crab Cakes
1 (8 oz) container craw-crab meat
1 (8 oz) container jumbo lump crab meat (I bought Louis Kemp imitation crab meat on sale B1G1 at Ingles last week, and it tasted great)
1 T minced shallot
1/2 C mayo (here in South Carolina we only use Duke’s mayonnaise!)
1 large egg, lightly beaten
1 T fresh chopped chives
1 T fresh chopped dill
1 tsp. fresh lemon zest
1/2 tsp. coarse salt
3/4 tsp. fresh ground black pepper
1 1/2 C panko crumbs, divided
1/4 C melted butter
1/2 C vegetable oil
In a medium bowl, combine crab meat, shallot, mayo, egg, chives, dill, lemon zest, salt, pepper and 3/4 cup panko. Stir to combine. Stir in melted butter. Shape into approximately 12 2-inch rounds. (I used a 1/4 cup measuring cup to divide the mixture into even portions) Dredge each round into remaining panko crumbs. Set aside.
In a 10-inch nonstick skillet, heat oil over medium high heat. Fry crab cakes for 3 to 4 minutes on each side, until lightly browned. Drain on a paper towel. Serve immediately.
Sauce Gribiche (fancy tartar sauce)
3/4 C mayo
1 large hard boiled egg, chopped
1/8 C finely chopped cornichons (I used pickle relish in place of the cornichons)
1 1/2 T drained and chopped capers
1 1/2 T Dijon mustard
1 T chopped fresh dill
1/2 T chopped fresh tarragon
1/2 T minced shallot
salt and pepper to taste
Combine all ingredients and serve with crab cakes.
What is your favorite restaurant indulgence? Have you tried making it at home?
Whitney
RefreshHer 
Whitney, I'm glad to see you using the recipe for the Crab Cakes, they are delicious aren't they? You do a good job on trying to economize things, keep it up.
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