Hard to be crabby eating these patties

Go to any NYC eatery serving crab cakes and you can expect to spend upwards of $20, with either one giant one or two smaller ones arriving on your plate. But for around the same price, you can easily crank out half a dozen or more at home.

The pandemic made a chef out of everyone as individuals experimented with recipes and cocktails. While the social distancing regulations of the COVID-era have laxed, eating out still hasn’t returned to the prominence it once held. People have pivoted to cooking and hosting parties at home, especially given the price tag of dining out. At your next dinner party, make these tasty crab cakes and your friends will think they’re eating at a four-star restaurant.

Ingredients

• 1 can of crab meat (lump or claw)
• 2 lemons
• 1 red pepper
• Chives
• One egg
• Breadcrumbs
• Parsley
• Mayonnaise
• Whole grain mustard
• Bread & butter pickle slices
• Paprika
• Mixed greens
• Olive oil

Directions

• Empty your crab meat into a bowl and pick out any leftover shells using gloves.
• Finely mince half of the red pepper and sauté in a pan with some olive oil and salt to taste. Allow to cool and throw into bowl with the crabmeat. Season mixture with salt.
• Chiffonade the chives and add a generous sprinkling to the bowl.
• Beat one egg until the egg white and yolk are fully incorporated and frothy.
• Add to the bowl.
• Add half a cup of seasoned breadcrumbs and keep adding until the egg is completely absorbed and the mixture can be formed into sturdy patties.
• For best results, flatten the patties so they cook thoroughly and evenly.
• Coat the bottom of a large frying pan with a small amount of cooking oil on medium heat.
• Place patties in the pan, careful not to crowd. Allow each side to cook for about six minutes or until golden brown.
• Place on a paper towel to collect any remnant oil.
• Dress mixed greens with olive oil, salt and lemon juice and put on a plate.
• Place patties on top of salad and garnish with a dollop of tartar sauce and chives.
• Serve with lemon wedges.

Homemade tartar sauce

• In a separate bowl, mix two tablespoons of mayonnaise, half a tablespoon of whole grain mustard, the juice from half a lemon and a sprinkling of paprika. Finely mince 4-5 bread & butter pickles and incorporate.