I’m not going to be one of those blogs that rambles on about “it was a harsh, cold, rainy day in Pennsylvania and I when I first discovered it–my love for crab cakes!” In the beginning of EVERY food post. No, that’s why I have the random ramblings section. Please see that if you want stories.

My first recipe I want to share on here, I’m cheating with. I’ll literally just give you a link to the best crab cakes in the world. (If you’re not tech savvy, and didn’t realize to click on “the best crab cakes in the world, that’s totally fine – here’s the link https://www.foodnetwork.com/recipes/paula-deen/crab-cakes-recipe-1942406 …….ruined the whole look of my post but it’s cool, I’m over it. I’m here to serve).

The only thing I change about this recipe is that I use regular bread crumbs instead of crackers. Full disclaimer: I rarely measure. I eyeball this and many other recipes.

Fun Tip: You can fry these ahead of time, and freeze them! Yup…just pop them back into the oven at 400 degrees Fahrenheit for about 15-20 minutes (from frozen) and you’ll have delicious crab cakes whenever you please!

Also, I’m a total nerd and have to calculate the cost of every single thing I make. These came out to be roughly $2.50 per crab cake. I made these crab cakes with crab from Aldi (chicken of the sea brand) and the rest of the ingredients came from Wegmans….it just clicked with me that not everyone in the country has a Wegmans near them. Also, I’m the BIGGEST fan of Aldi – if you haven’t been there, you HAVE to go! So cheap and such good quality (for most things). My first random food rambles post will be about grocery stores! Perfect.