It’s summer. You’re single. It’s hot, and you’re hungry. Chipotle is always an amazing choice for such a time as this. Then you look at that kitchen that you just had to have (that also drove your rent up an extra $100), and you feel the guilt set in. I mean, who has time to cook, anyway? You’re busy saving the world with your full time career, not to mention that start up you’re trying to get off the ground. You’re an independent woman who don’t need no man. Even the superhero needs to eat. If your budget is set up the way mine is, that deliciously expensive burrito bowl with extra sour cream isn’t going to cut it.

“What can I cook that’s simple, sexy, and summer friendly?” Introducing the Single Ladies Summer Series, an offering for the #unchose lady.

The key to a good crab cake is simplicity. You want the star to be the crab. The supporting elements should enhance, not overtake the star. I’ve done several different variations on this classic summer dish, but I’d like to call these Just Crab Cakes.

  • 1 pound jumbo lump crab meat
  • 1 large egg
  • 2 tablespoons of Worcestershire sauce
  • 1/2 cup or less bread crumbs
  • 1/3 cup dijon mustard
  • Old Bay seasoning to taste
  • 1/4 cup olive oil
  1. In a large bowl, gently pick apart your crab meat, careful not to break it up too much. Check to make sure there aren’t any leftover shells.
  2. In a separate bowl, mix together the egg, Worcestershire sauce, and dijon mustard. Pour into bowl with crab meat. Season liberally with Old Bay.
  3. Start by adding 1/4-cup of the bread crumbs, lightly tossing all the ingredients together. If your mix is too wet, add the rest. Cover at refrigerate for 20 minutes.
  4. Form your crab cake. TIP: for consistency and purely aesthetic purposes, take a 1/2-cup scoop and lightly pack your crab mix in. Turn over in your hand and press down gently. The crab cake should just barely come together.
  5. In a large HOT pan, pour in your olive oil and let it heat up. Gently place the crab cakes in and cook on medium high heat for 2-3 minutes each side, or until a golden brown crust forms.
  6. Remove from heat and serve.

The overall time spent in the kitchen is less than an hour, and you have a delicious meal that you can be proud of. I love these with a fire roasted red pepper coulis or an avocado mousse. The crab cakes can be served with a salad, to keep it light and simple. Any route you go, you’ll be happy you finally used that fancy cookware you spent a small fortune on!

Published by Amaris

Amaris is a classically trained chef whose experience includes working at the Chilean Embassy, Disney World, and kitchens across the country. Skilled in savory as well as sweets, Amaris is currently running a corporate kitchen and managing Food La La, a culinary blog. Follow me on Twitter or Facebook @thefoodlala.

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