Moist and Flaky Crab Cakes

I hadn’t eaten our crab cakes in probably two years, until just a couple weeks ago I came in for lunch with friends and they placed an order.  It was like having a crab cake for the very first time. I seriously was surprised at how good they were, which is weird because I should have already known!

So what’s the secret?  Well I can’t really tell you that, but I do happen to have our recipe book in front of me right now… allow me to give you a run down of some of the ingredients we use to make our deliciously cakes with the perfect blend of moist and flakey.  First we start with two kinds of crab meat, bread crumbs, five different types of seasoning and spices, fresh red bell peppers, fresh celery, fresh yellow onions, fresh green onions and a touch of worcestershire sauce.

The crab cakes are oven-baked to order (they never see a microwave) in a sizzling pan with a touch of butter, served with fresh Jicama Cucumber Slaw and a drizzling of our home-made remoulade (a slightly spicy version of mayonnaise).

Served as an appetizer for lunch or dinner the crab cakes definitely qualify as a dish you absolutely must try!