Crab Cakes

Another Rachel Ray dish!  Ryan and I both like a good crab cake.  I always thought they would be really hard to make.  I found this one in Rachel Ray's 2, 4, 6, 8 cookbook and gave it a whirl.  This crab cake is a little different as it has potatoes in it, but they turn out pretty good. 

Killer Crab Cakes

by Rachel Ray

1 starchy potato, peeled and thinly sliced
2 cloves garlic
Coarse salt
Handful fresh flat-leaf parsley
Couple sprigs fresh thyme, leaves finely chopped
1/2 lemon, zested and juiced
1/2 teaspoon crushed red pepper flakes
2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter
3 tablespoons extra-virgin olive oil

Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. 

Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. 

Feel through the crab as you add it to the potatoes to check for shells.  (This is the only "hard" part about this recipe as it is really annoying, but not as annoying as biting into shells.)

Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.

Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown.

I think I made my cakes a little too big and might cut back on the potatoes in the future.  No real complaints though!