Ah, the crab cake. Arguably my favorite kind of cake. You know, until last week, I considered the crab cake to be a “restaurant food”. Restaurant food: The kind of thing you always see on a menu and always order, but never considered making at home. Well, I just opened Pandora’s Box because I made them at home and they were easy and freakin’ delicious. They were not, however, easy on my pocketbook. I guess I need to live on the East Coast and be a seafood glutton.
My boyfriend and I justified our purchase by telling ourselves the following:
We are hungry. Hungry for crab cakes. Also, we deserve these crab cakes. Why? Well, quite frankly we were really good the last time we went to JCrew and resisted buying a lot of things that looked freakin’ amazing on us.
If that’s not a reason, I don’t know what is. YOU also deserve these crab cakes. You would love them. I just know it. These babies are also versatile as they are equally as delicious in between a whole wheat bun as they are on their own. I went the low carb route (this is literally SHOCKING news) and ate mine on its own with a side salad. Now that I’ve provided you with enough temptation… go make these bad boys. I promise you’ll take them out of the “restaurant food” category and put them straight into your regular meal rotation.
Here’s the recipe I used: