The Case of the Crabby Patty….


As the More is More Mom®, I am all about…..more delicious dinners! I had a canister of jumbo lump crabmeat burning a hole in my refrigerator and I knew I had to make something special. Why, you may ask, was there a canister of jumbo lump crabmeat sitting, with no purpose, in my fridge? Well, as a hoarder, whenever I’m at Costco I stock up on a container of crabmeat to have on hand. It’s exquisite in a salad, an appetizer, soup and…..as crab cakes.

Spicy Crab Cakes with a Remoulade Dressing:

In a large bowl, mix together the wet ingredients;

 

1 whisked egg

2 tsp lemon juice

½ tsp Worcestershire sauce

2/3 cup mayonnaise

Stir until well mixed.

In a smaller bowl, mix;

 

1 tsp dry mustard

¼ tsp celery

2 tsp Old Bay Seasoning (see note for making your own)

½ tsp salt

½ tsp pepper

Combine well.

 

Add the dry ingredients to the wet ingredients and stir until well blended.

In another bowl, gently combine;

 

1 lb jumbo lump crabmeat (remove shells if necessary)

2 Tbsp chopped parsley

¾ cup of fine bread crumbs

Mix without breaking up too many of the nice lumps.

 

Fold the crab mixture into the wet mixture and combine until blended well.

Form into 3” cakes and coat with a light dusting of bread crumbs.

Place on a greased cookie sheet and chill covered for at least an hour, or over night.

When ready to cook, Pre-heat oven to 425°

Bake for 15-20 minutes, until nicely browned.

Serve on a dressed bed of lettuce (dressing to follow) with a dollop of Remoulade dressing.

Note: Homemade Old Bay Seasoning

Combine;

2 Tbsp paprika

2 ½ Tbsp salt

2 ½ Tbsp garlic powder

1 ½ Tbsp cracked black pepper

1 Tbsp onion powder

1 tbsp cayenne pepper

1 Tbsp dried oregano

1 Tbsp dried thyme

Mix well and store in a sealed container.

Remoulade Dressing:

In a medium sized bowl, combine;

1 cup mayonnaise

¼ cup green onions

1 Tbsp chopped, fresh parsley

2 Tbsp dried mustard

2 tsp fresh lemon zest

3-4 garlic cloves, pressed

½ tsp of cracked black pepper

Mix well and store until ready to use (overnight is fine)

Serve on top of Crab Cakes. Yummy!

Sometimes a simple bed of greens is most appropriate, with a nice dressing; no tomatoes, no cucumbers, no carrots. A pure, straight forward salad.

Parmesan Balsamic Vinaigrette:

This dressing might almost be even better alone than it is with all the fixings; pure and simple and yet delicious.

 

Mash;

2-3 cloves of garlic

½ tsp salt

Whisk together with;

2 Tbsp balsamic vinegar

1 tsp lemon juice

3 Tbsp fresh chopped basil

¼ cup finely grated parmesan

½ tsp salt

½ tsp cracked black pepper

¾ cup olive oil

Whisk until well blended

Toss with tender greens.

Place cooked, crab cake on top of greens, with a dollop of Remoulade dressing.

 

This recipe is a beautiful thing; everything can be prepped in advance and simply popped into the oven 20 minutes before you’re serving lunch or dinner. How special is that? A gorgeous and decadent dinner, allowing you more time with family and friends. What could be more perfect?

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