Perpetual Motion Machine has forsworn shellfish of the shrimp and scallop varieties, so the can of crab on the Trader Joe’s shelf caught my eye. Shellfish can be high in cholesterol (shrimp is, e.g., and I believe lobster as well), though recent studies have shown the cholesterol in shrimp to have little impact on human consumer’s cholesterol. Shellfish certainly is low in fat and calories while high in protein, so it’s a great option unless you’re worried about cholesterol. It’s also tasty.
It turns out, PMM is willing to eat crab. Hooray!
The Ninja is decidedly anti-mayo, so this is recipe just uses egg for binding. Since we had fried for dinner last night, these are broiled. And, since I’m extremely pro-spinach, I snuck some in.
- 2 eggs
- ~2 tblsp finely chopped spinach
- ~2 tblsp finely chopped parsley
- ~1 tblsp finely chopped rosemary (or substitute whatever fresh herb you have leftover in your fridge)
- 1 tsp garlic paste
- 2 tblsp whole wheat flour, plus some to sprinkle on top of cakes
- 1 squirt Dijon mustard, approx 1 tsp
- 1 lb crab meat
Beat eggs in medium bowl. Mix in the rest of the ingredients other than crab. Slowly scoop crab into mixture, ensuring the crab meat is broken into small pieces (mine had some big lumps that needed breaking up). Mix thoroughly.
Spoon into small balls, then flatten into patties. Put onto baking sheet, cover with wax paper or tinfoil, refrigerate for at least 1/2 hr. If you make the night before, store in something thoroughly seal-able or the fridge will smell like crab.
Dust top with flour and broil on high for about 6 minutes; flip over, and cook another 6 minutes. They ought to be a bit crispy on the outside, and still a little moist on the inside. Serve with lemon, on sandwiches, or over salads. Whatever you prefer for crabcakes. Like everything else I eat, I put a little Greek yogurt on it.