As we watched Emma gobble up some grilled wild salmon the other night, G and I lamented that we haven’t been eating enough seafood lately. Summer has flown by and although we have had a tonne of grilled and smoked meats (thanks to our Big Green Egg and G’s proficiency with it!), somehow, fish and seafood had taken a back seat. It’s unfortunate really, because in our household, we all really enjoy it.
We also all seem to really love crab cakes, but typically, they tend to be fried. Fried food doesn’t hit the mark when we’re trying to eat healthfully, so we needed to come up with an alternative. Orangette has tuna ones which she baked and that inspired me to try crab ones in the oven.
They come out like little crustless quiches, are very simple to prepare – one bowl – and the ingredients are ones we tend to always have on hand.
Tonight, between chews, Emma managed few words during dinner. Mummy, I.Love.These.
I think we’ll be having them again soon.
Baked Crab Cakes
Inspired by: Orangette’s Bouchons au Thon
(Serves 3 as a light meal with side dishes)
- 2x120g canned lump crabmeat, drained (and rinsed, if desired)
- 1 cup freshly grated parmesan
- 2 tbsp fresh lemon juice
- 2 tbsp plain yogurt or sour cream
- 2 large eggs, beaten
- 2 tbsp fresh chives, chopped
- 3 tbsp flat leaf parsley, chopped
- a pinch freshly ground black pepper
Preheat the oven to 350F, and spray 6 wells of a muffin tin with olive oil.
In a medium bowl, beat the eggs. Add the remaining ingredients and mix well, breaking up the crab.
Spoon the batter evenly into the 6 wells of the muffin tin, and bake for 35-40 minutes, until set and golden around the edges. Bake until the batter looks set and does not jiggle. Serve immediately or cooled.