Maryland in NYC Crab Cakes

The original plan for last night’s dinner was to make pizza but someone decided to treat me to a homemade meal instead.

And who wouldn’t love simple crab cakes, quinoa & sauteed spinach.  Delicious, healthy and easy, last night’s cook knows what I like!

Using canned crabmeat makes these cakes a more affordable version for during the week but if you have fresh crabmeat, that works too.

Crab Cakes

(makes 4 medium crab cakes)
6 oz. can white or lump crabmeat, drained and broken up with a fork
3/4 cup finely diced celery
1/2 cup diced onion
1/2 cup breadcrumbs
1 egg, beaten
1 tsp ground mustard
1/2 tsp paprika
1/8 tsp salt
2 tsp olive oil
1/2 tbsp butter

Combine first 8 ingredients in a medium sized bowl.  Divide mixture into four portions and form into inch thick patties. Place a skillet (non stick or cast iron work well) over medium heat with olive oil and half of the butter.  Once the pan is hot & the butter has melted, place crab cakes in the skillet.  Cook on first side about 5-8 minutes or until lightly browned.  Add remaining butter to the skillet and flip over the cakes.  Cook another 7 minutes or until heated through.

Serve with your choice of dipping sauces.  Hot sauce or cocktail sauce are our favorites!


Quinoa is a great food to add to your weekly menus.  It is quick cooking and has a whole host of nutritional benefits.  Although many think of it is as a grain, quinoa is more closely related to beets and spinach.  Because quinoa is a complete protein and it contains all nine essential amino acids it is believed to improve stamina & endurance.  Other benefits include cardiovascular health, migraine & cancer prevention.

Cook according to the package instructions and feel free to add a bit of olive oil & salt to the cooking water.  Once cooked, chopped tomatoes make a great addition to the dish.

My compliments to the chef! 🙂


3 thoughts on “Maryland in NYC Crab Cakes

  1. Pingback: Remake… « Blissful Bites

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