A lot of times I'll order crab cakes at restaurants just to be disappointed by how little crab meat there actually is in relationship to the filler. What if I told you that I had a crab cake recipe with 95% crab meat? Well then, I just made your day because I do have that recipe. This is a perfect recipe to use during Lent for Fish Friday or during the Summer.
**IMPORTANT: Make sure the canned crab or container of crab is local and is not from a country that isn't know for crab. If you see Thailand, don't buy it. The crab needs to be high quality or the cakes will be ruined!!
Ingredients:
1 lb crab meat- back fin on (claw) (type of canned crab)
2 eggs beaten
2 tablespoons dijon mustard
Cajun seasoning- 1 teaspoon or to taste
1/2 cup bread crumbs to bind crab
Materials:
Mixing bowl
Measuring cup/spoons
Deep frying pan
Mix all with hands in mixing bowl. Form into pattys & sauté in frying pan in olive oil to coat pan.
Brown on each side
*cook first side 4-5 mins & other side 3-4 mins
Optional Sauce:
Mix 1/2 cup mayo with 1/4 cup dijon mustard. Heat through in microwave: 1 min.
Feel like making a dish that's healthy and seasonal? I know that's what I've been craving lately. I made this recipe up one night because I was craving a dish with a lot of flavor that was composed of Summer vegetables. It goes really well with chicken, especially chicken topped with goat cheese or feta, which compliments this Mediterranean Vegetable recipe. See last recipe on Cranberry, Feta, and Strawberry Chicken.
Ingredients:
1 red pepper diced
2 zucchinis chopped into medallions
2 medium sized squash chopped into medallions
3 tablespoons Extra Virgin Olive Oil
Balsamic Vinegar (enough to coat veggies)
Pepper
Materials:
Deep Frying Pan
1. Sauté red pepper, zucchini, and squash in Extra Virgin Olive Olive on medium heat.
2. Heavily Pepper vegetables front and back.
3. Frequently stir Vegetables on Medium heat for 5-7 mins
4. Swirl Balsamic Vinegar around the pan one time. You want to have enough to lightly coat the vegetables. However, you don't want to have a lot of excess liquid in the pan (if you pour too much on accident, pour out excess.)
5. Heavily pepper the vegetables 1-2 more times.
6. Cook for 7-10 more mins or until the vegetables soften, stirring frequently.
7. Drain any excess liquid. Put in serving dish and enjoy.
