Hey friends! I hope everyone is having a lovely Tuesday. We spent the weekend at Ocean Isle Beach and it was glorious. My brother + SIL + baby nephew were down with us and we enjoyed lots of sunshine, baby snuggles and delicious eats. Yesterday as we were leaving the beach to head back home we made a pit stop at our favorite seafood “shack.” I’ve been craving crab cakes ever since I saw waffled crab cakes on the SkinnyTaste website. We grabbed a pound of crab to go and last night we devoured these tasty cakes.
Using the waffle iron is a fun way to make crab cakes and the best part is the crispy little edges. These crab cakes are loaded with crab and very little “filler.” Flavor is added with Old Bay seasoning, lots of chives and parsley, paprika and a little tabasco sauce. And they are kept tender and moist with a little mayo (always Duke’s), mustard and egg + egg white.
The crab cakes take only about 3 minutes to cook in the waffle iron and I kept the warm in the oven while I made all the cakes. I doubled the recipe to make sure we had leftovers for tonight.
I served our crab cakes with a squeeze of lemon and sliced up avocado on top.
I’ve never been more excited to eat leftovers for dinner.