Here in the South it's considered crab season all-year-round. But when March and April bring warmer water temperatures, crabs suddenly appear in abundance.
It followed then that after enjoying an entree of crab cakes while out for dinner last week, I decided it was high time to recreate them at home using a current favorite among my trusty stash of dried herbs. You guessed it -- nettle leaf.
It followed then that after enjoying an entree of crab cakes while out for dinner last week, I decided it was high time to recreate them at home using a current favorite among my trusty stash of dried herbs. You guessed it -- nettle leaf.
If you haven't noticed already, I've been on a nettle kick lately. Nettle really is some of the best stuff of nature, especially considering the vitamins, minerals, cold and flu support, allergy relief, and energy boost that it has to offer. Plus, nettle gives the perfect nutritional punch without altering flavor too much. For this reason, you can throw it into just about anything -- like these crab cakes that were inspired by the sourdough-herb crusted beauties I ordered off the menu last week.
Need another good reason to make these for dinner? Since they need adequate time to chill in the fridge, these crab cakes allowed me to take advantage of naptime at our house and crank out part of dinner without interruption. So if you're looking for a great make-ahead meal option, this recipe is it!
Need another good reason to make these for dinner? Since they need adequate time to chill in the fridge, these crab cakes allowed me to take advantage of naptime at our house and crank out part of dinner without interruption. So if you're looking for a great make-ahead meal option, this recipe is it!
Sourdough-Nettle Crusted Crab Cakes
Ingredients
- 1 lb cooked lump crabmeat
- 1/4 cup green onions, minced
- 1/4 cup red bell pepper, minced
- 1 t. jalapeno chile, minced
- 1/4 cup mayonnaise (I used this recipe)
- 1 egg yolk, lightly beaten
- 1 T. dried nettle leaf
- 1/2 t. cayenne pepper
- 1 cup fresh sourdough bread crumbs (why sourdough?)
- 1/3 cup coconut oil
- freshly-ground black pepper
- sea salt
Instructions
1. Break crabmeat into large flakes and add green onions, bell pepper, jalapeno, mayo, egg yolk, 1 teaspoon nettle, cayenne pepper, black pepper, and salt.2. Add 1/4 cup bread crumbs (more as needed) and shape the crab mixture into cakes, each about 1/2-inch thick.3. Stir 2 teaspoons of nettle into the remaining bread crumbs and use this mixture to coat the crab cakes.4. Refrigerate until firm (at least 3 hours) and then saute them in coconut oil over medium-high heat until golden brown. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4 Servings 
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