Despite being knee deep in June gloom at the moment—the few weeks in SoCal when it isn’t sunny— my brain has switched to summer, and I’m craving seasonal produce and lighter meals. I’m even contemplating putting my crockpot away for the summer months, and I’ve grown pretty attached to that thing over the last few months. It’s also bikini season, so lighter meals are a must. Cut to me buying up all the zucchini and going crazy with the spiralizer. But seriously, this shaved zucchini salad with extra squeeze of lemon and lots of parm cheese, paired with my tried and true crab cake recipe is the most delicious summer meal, possibly ever. Warning: File under favorite and pin this recipe asap, because it’s going to be your favorite. You are welcome.
A Note About Crab Meat
I’ve been making this crab cake recipe for about 10 years! The only difficult part about making crab cakes at home when you have this recipe is finding good lump crab meat to use and then actually allowing for enough time for the cakes to congeal. Otherwise, everything sort of falls apart. And we want them cakes gorgeous, don’t we?!
My love for Trader Joe’s is pretty evident if you’ve been reading my blog for a while, but their lump crab meat is no bueno. I’ve found claws or shells every time I purchased it and it’s also too small of a jar. If you’re going to make crab cakes, make lots of them. You won’t regret it. Buy the large can. And you absolutely want to use lump crab meat. My favorite way to serve them up again is topped with an egg for a weekend brunch. Basically, you make this recipe once, and you’re eating like a queen or king for a week. I also highly recommend getting your crab meat from Costco or a trusted seafood supplier.
Crab Cake Recipe
2 lbs of lump crabmeat or 2 (16 oz cans)
2tsp of Worcestershire sauce
2tsp of lemon juice
2tsp of Old Bay seasoning
2tsp of dry parsley flakes
2tsp of Dijon mustard
2 tsp of mayonnaise
2 tbs of vegetable oil, or more for frying.
4 slices of white bread, cut crust off cut into cubes. (I tried using panko and it wasn’t the same. I also have used multi-grain bread, and it works just fine!)
In a medium size bowl combine eggs, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, mayo and mustard. Mix well. Place crabmeat in a separate bowl and add your cubed bread, pour the wet mixture over the crabmeat and bread and then gently mix until the crabmeat and bread is covered in the egg mixture.
Work with your hands to create round balls of the mixture, then place in the refrigerator. Wait at least a half hour before frying the crabcakes.
Pour the oil in your frying pan and wait a few moments for the oil to be hot. Once the oil is ready gently place your crabcakes into the pan. Do not touch for several minutes. Then gently flip the cakes over and wait a few minutes, then lower the temperature. Cakes should be cooked through in 4-5 minutes.
Shaved Zucchini Salad Recipe
(Use 1 zucchini per person. This recipe makes enough for two people)
2 zucchinis, shaved with a spiralizer or peeler
2 tbsp of olive oil
1tsp of hot pepper flakes
juice of one lemon
handful of parmesan cheese
salt & pepper to taste
A spiralizer typically comes with another end, which allows you to shave the veggie. If you do not have a spiralizer you can use a vegetable peeler to shave the zucchini super thin. It really makes a difference to have the zucchini slices so thinly, especially since we are eating it raw.
In a bowl whisk together olive oil, red pepper flakes and lemon juice. Then toss in the zucchini add salt and pepper and top with as much parmesan cheese as you like.
I love the combo of the lemony and crunchy zucchini with these melt in your mouth crab cakes. Hope you give this combo a try on one of these summer nights! Also, pair it with a rose for a fun date night at home 🙂