Pretzel crackers, Cheese Nips and the perfect crab cake

I love crab cakes or anything made with crab.

Recently, a co-worker we call “Moose,” wanted to share a recipe with me for crab cakes. He took a Maryland crab cake recipe and modified it slightly, adding some extra and different ingredients. He asked me to see what I could come up with.

1 basically followed his recipe, but just figured out some of the proportions and ingredient amounts. I used a combination of pretzel crackers and Cheese Nips. Moose mentioned using those types of crackers, so I actually counted the exact number of crackers I used to get the correct mix with the crab.

This is a delicious and light crab cake. You can easily add more Old Bay, if you want more of that flavor in the cakes. You can also use orange or yellow bell peppers instead of red.

We used honey mustard to help the cakes hold better, but you can use Dijon mustard instead. The original recipe called for backfin crabmeat, but we used Blue crabmeat. It’s delicious.

Next time you are hungry for some seafood, try this great crab cake recipe. You will not be disappointed.

MOOSE’S CRAB CAKES

Prep Time: 25 min Ready in: 1 hr.

Yields: 10-12 cakes Ingredients: 1 lb. Blue crabmeat 14 oz. imitation crab (Pollock and king crab) chopped 1/3 c. red bell peppers (finely chopped) 1/3 c. sweet onion (finely chopped) 1/3 c. celery (finely chopped) 1/3 c. sweet pickle relish 2 eggs 35 Town house Flip Sides pretzel crackers 30 Cheese Nips crackers, Cheddar flavor 2 tbs. Old Bay seasoning (more or less to taste) Vi tsp. white pepper !4 tsp. salt 1 tbs. honey mustard Non-stick cooking oil Directions: 1. Place the pretzel crackers and Cheese Nips in a food processor and process until it is all crumbs. Combine the crabmeat, imitation crab, onions, celery, bell pepper and cracker crumbs in a medium bowl, set aside.

2. Mix the eggs, pickle relish, Old Bay, white pepper and salt in a small bowl using a whisk or fork. Add this mixture to the crab. Gently mix this together so the large chunks are not broken up. Add 1 tbs. of honey mustard to the crab mixture, as needed to help the patties stay together. Form patties, Wthick and place in the refrigerator for 30 minutes.

3). Spray a baking sheet with non-stick cooking spray and place the patties on the sheet. Broil on high on the top rack of the oven for about 8 minutes. Ovens vary, so 5-8 minutes is the approximate range. Broil until golden brown.

4. Garnish with lemon wedge or serve with a sauce made from mayonnaise, ketchup and horseradish. Enjoy!

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