CRAB CAKES

SKILL LEVEL: Expert

PREP: 10 minutes

COOKING: 20 minutes

MAKES: 10 small crab cakes

PAIRS WELL WITH: Fresh green salad, Fel Eggs and Ham

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With such a wide variety of crawler species on the coasts of Azeroth, it’s no wonder that some of them end up being served by innkeepers around the world. With just the barest hint of spiciness, these tender Crab Cakes bring the delicious flavor of the seas right to your table.

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1 tablespoon salted butter

2 shallots, minced

2 garlic cloves, minced

14 ounces crabmeat

1 cup fresh bread crumbs

2 tablespoons mayonnaise

1 egg

2 tablespoons heavy cream

1 tablespoon flour

¹ /₂ teaspoon red pepper flakes

1 heaping tablespoon minced parsley

Salt and pepper, to taste

Canola oil for frying

Citrus slices, for serving

1. Melt the butter in a frying pan over medium-low heat. Add the shallots and garlic and cook until soft and fragrant, but not too brown. Remove from heat and transfer to a food processor along with all the remaining ingredients except the canola oil. Pulse several times until no large chunks of crabmeat remain. Scoop out a small handful of the mixture and form into a flat patty; if the mix doesn’t hold together well, add more cream or flour as needed.

2. Heat a thin layer of oil in a frying pan and gently lower several of the crab cakes in. Cook for about 3 minutes, or until the crab cakes are a nice golden color, then flip and cook for another three minutes on the other side. Repeat with the remaining crab cakes. Serve with citrus slices.