I’d heard so many good things about crab cakes growing up in New York. It was understood that the best crab cakes were in Maryland and it wasn’t until I became an adult that I finally tasted Maryland crab cakes. Germaine and I were in D.C. for a wedding and were told where to go for the best crab cakes. When I tasted it I knew it was not the best.

I don’t like bread-y crab cakes and these had lots of breading. My ideal crab cake has lots of sweat jumbo lump crabmeat in every bite. The best crab cake I ever tasted was right here in the Carolinas on and appetizer menu at an Italian restaurant no less. The cost for 2 is $25 which is pretty steep for my frugal taste and multiple that by two and were talking $50 spent on just appetizers for Germaine and I.

For our August date night, Germaine suggested we make our own. Of course I said yes, because I knew it would be shaper than $50.

To make our frugal crab cakes here’s what we spent out of pocket for the ingredients. If you have any of this stuff on hand, your cost will be cheaper.

30-Minute Crab Cakes

• 8 oz crab meat (claw meat) $7.99
• 1/2 c. Italian bread crumb $1.29
• 1 1/2 tablespoon plain Greek Yogurt $3.99
• 1 egg $2.19
• Italian seasoning $0.99

Total = $16.45 (makes 4 crab cakes)

1. I mixed together all ingredients except the crab meat in a bowl. Once mixed well, I folded in the crab meat gently to prevent tearing the crab meat. Next I divided the mixture in fourths to create 4 patties 

2. I added 1 tablespoon or butter and 1 tablespoon of olive oil to a frying pan.

3. Then cooked the patties for 3-5 minutes on each side until golden brown.

I would have preferred to use lump or jumbo lump crab meat, which is sweeter and from the body versus the claw, but not at $14.99 and $19.99 per 8 oz.

I’m not about that $30 and $40 a pound life.

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I made a butter sauce to drizzle over my crab cakes and asparagus using butter and parsley.