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Tuesday, October 18, 2011

(Light) Crabcakes with spicy mustard sauce

I originally intended to make this dish for dinner on my husband's birthday, but he poo-pooed the idea and whipped up the decadent chicken dish I posted below.

I decided to use canned lump crab meat ($5/can * 3) instead of fresh ($30/lb), and was a little worried that it'd affect quality and taste - but I figured with all the ingredients in crab cakes, it'd most likely be fine.  I was right.

The crab-cakes were flavorful, meaty, and had the perfect amount of "filler" ingredients (this being the bare minimum).  A simple arugula salad provided the perfect accompaniment.

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