MSU’s Chef Kurt’s Crab Cakes – Delicious.
Chef Kurt’s Crab Cakes
1 can of crab meat, about 6 oz portion
1 shallot diced
2 TBSP diced jalapeno (can use Anaheim pepper if you want less heat)
3 TBSP diced red pepper
1½ TBSP Dijon mustard
½ cup rolled oats
1 TBSP ground cumin
2 tsp old bay seasoning
Salt and pepper to taste
1 TBSP extra virgin olive oil
Open the can of crab meat and drain off any liquid. Add crab meat, shallots, jalapeno, peppers, mustard, oats, egg and seasoning to a mixing bowl and combine ingredients. Taste and adjust seasoning with salt and pepper
Patty up in your hands, place on a plate and put in the fridge for a minimum of 1 hour before cooking
Heat oil in a non stick pan on medium high heat. Cook on each side for 3-4 minutes and serve.
You might also enjoy a bit of guacamole and/or salsa along with your 'crabby patties'.