Breadless Crab Cakes
1lb crab meat, combination of lump and claw (Hy-Vee sells these in cans, over by their meat counter – refrigerated, simple to use)
2 egg yolks
1 Tbsp finely chopped shallot or onion
2 Tbsp finely chopped celery
2Tbsp finely chopped dill
1 tsp lemon zest (grated off the outside of a lemon)
1/2 tsp hot sauce
1/4 tsp paprika
1/3 c olive oil
Bundle the crab in a thin dishtowel (or paper towel but you’ll have to repeat this process a couple of times) and give it a few hard squeezes to release moisture. Whisk the egg yolks. Add the shallot, celery, dill, lemon zest, hot sauce, and paprika. Gently mix this into the crab. To form the crab cakes, you can either take a generous amount in your hands and form into patties/cakes (similar to making hamburgers) or put a small amount into a round cookie cutter. Press the crab down very firmly with your fingers. Gently lift the cookie cutter. Place on plate and cover for one hour or more. This helps the ingredients bind together. Preheat your oven to 375 degrees. On the stovetop, heat the olive oil in a pan. When the oil starts to sizzle (the hotter the better), use a spatula to slide the crab cakes into the pan. Cook about 2-3min on each side until they are browned and crispy. Don’t put too many in the pan at once. Press down with the spatula as they cook to help cakes stay together. Use a spatula to scoop the cakes out of the pan and onto a cookie sheet. Put in the oven for another six minutes to make sure they are warmed through the middle. ENJOY!
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