MY PLANTAIN CUPS STUFFED WITH BELA’S CRAB CAKES, AVOCADO and a SPINACH-STRAWBERRIES SALAD! A GOOD FINGER FOODS IDEA, ha-ha…

​I am dedicating my post today to my good friend Gloria B. Burnett, is her Birthday!
 
Making crab cakes is no rocket science. Once you get great quality crab meat, the rest is standard. My philosophy is; go heavy on the crab meat, then light on the filler, which is mostly the crumbs. Then is up to you to add the flavors of your choice that will separate your crab cakes from others.  Me? I add chimichurri flakes today and since I love Maryland, (and Gloria) I added Old Bay seasoning, smile!
 
Approximate Prep and Cooking Time: A bit over 30 minutes
Approximate Cost: $25.51 or $5.10 per serving
Difficulty Level ____Easy     X    Intermediate ____ Advanced
Servings: 5 (@ 2 medium size cakes per serving) or,4 (@1 large size cake per serving)
 
Ingredients
1-16 oz. container of Jumbo Crab Meat ($23.00)
1 egg (beaten) (.16)
2 teaspoons dried parsley (.15)
1 tsp. Chimichurri Flakes (.20)
½ cup mayonnaise (.65)
½ lemon (the juice of it) (.30)
1 tsp. Old Bay seasoning (.25)
½ cup Seasoned bread crumps (.50)
1 tsp. melted unsalted butter (.15)
½ tsp. Paprika to sprinkle over the cakes (.15)
 
Directions
Beat the egg slightly.
Add all of the remaining ingredients EXCEPT THE CRAB MEAT, in the order listed and mix thoroughly.
Add crab meat, gently fold in so that you don’t break the lumps.
Divide the mix into 10 medium size crab cakes of equal size or into 4 large ones.
Sautee them in olive oil until golden brown on all sides.
 
NOTE: Although crab cakes can be baked, I prefer to sauté and seared mine. However, if you choose to use the oven, bake them at 350 degrees for about 10 to 15 minutes until golden brown on both sides. Supervise the operation to prevent them from burning. Make sure that the internal temperature reaches 165 degrees in your thermometer.