Seafood lovers around the world enjoy eating hundreds of species of crabs, though the most commonly eaten crabs are blue crabs (we’ll cheer them up!). Crab health benefits are so well known that these hard-shelled creatures account for one fifth of all the food caught from the seas, rivers, lakes, and other water sources. The taste, texture and nutritional benefits of crab meat make it a versatile delicacy used in a wide variety of dishes like salads, soups, pates, starters, or served as a main course.
Crab meat is nutritionally good as it is high in vitamins, high quality proteins, and amino acids. It is also rich in minerals such as calcium, copper, zinc, phosphorus and iron, while having lower levels of fat and carbohydrates.
Here is a yummy recipe using cumin that will put a kick in your dinner routine and a smile on your face 🙂
This recipe idea was inspired by Pinoy Recipes: http://filipinopinoyrecipes.blogspot.com/2010/09/crab-cakes.html
1 pound fresh lump crabmeat, picked over for cartilage
1/4 cup chopped red bell pepper (optional)
1/2 cup chopped scallion (optional)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
2 tablespoons bread crumbs, preferably fresh, or cracker crumbs, or as needed
About 1 cup all-purpose flour for dredging
2 tablespoons peanut, extra virgin olive, or vegetable oil
1. Mix together the crabmeat, egg, bell pepper, scallion, mayonnaise, mustard, and some salt and pepper. Add enough bread crumbs to bind the mixture just enough to form into cakes; start with 2 tablespoons and use more if you need it.
2. Refrigerate the mixture until you’re ready to cook (it will be easier to shape if you refrigerate it for 30 minutes or more, but it’s ready to go when you finish mixing).
3. Season the flour with salt and pepper and add cumin powder. Heat a large skillet, preferably cast-iron, over medium-high heat for 2 or 3 minutes. Add oil and heat. Shape the crabmeat mixture into 1- inch-thick cakes, dredge each in the flour, and cook, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes per side
4.Optional: Serve with cumin sauce: equal parts mayonnaise and sour cream, lime juice, chili powder, hot sauce, cumin, salt and pepper to taste. 🙂