Like any true Irishman, I love me some fishcakes. So much so that I’ve nearly an arsenal of fishcake recipes! In my days, crab in Ireland was pretty much served as a ‘salad’ mixed with mayo and Mary Rose Sauce or in a casserole. My first experience with a crab cake was on my first trip stateside, in Martha’s Vineyard and I’ve been hooked ever since. Traditionally they’re made with mayo and sometimes even butter but you know me, that’s not my bag (unless you make homemade mayo–click Mary Rose link above). But really, there’s nothing worse than ordering a crab cake that’s full of mayo and not so much crab, right? You won’t have to worry about that with this recipe! Also good to note, Dungeness crab meat is rated an Eco-Best choice.
Fueling your body with healthy food. Fueling your mind with the wealth of health.
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