Okay – it’s not Wednesday, but this week has been quite busy and I couldn’t get the post ready on time.
My highly anticipated and waited for Crab Cake Recipe. Trawling season opened here in Southern Louisiana a couple of weeks ago and fresh shrimp have been abundant at our home – the same with fresh crab. I’ve made this recipe with fresh crabmeat and with fresh chopped boiled shrimp. Both are scrumptous. I hope you enjoy.
This is a simple recipe that I tweaked and if you are adventurous, add additional seasonings such as bell pepper or onions. I like to keep it simple in order to “savor the flavor” of the seafood.
Whisk together in a medium size bowl:
1/2 cup of Hellman’s mayonnaise
1 large egg
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 – 1/2 teaspoon hot sauce
Gently fold in 1 pound of lump crab meat (or 1 pound of boiled shrimp, coarsely chopped)
Fold in 1 cup of crushed crackers (I use Townhouse because us of the flavor – use Townhouse, Saltines, Ritz – your preference)
I use a large cookie scoop to form the crab cakes the same size. Line a cookie sheet with wax paper and place the scooped balls on it, flattening slightly. If necessary, use a second sheet of wax paper for another layer. Place the covered cookie sheet in the freezer for about a half an hour to an hour.
Heat approximately 1/4 to 1/3 inch of oil in the bottom of a skillet (I do not deep fry my crab cakes). Place the crab cakes in the hot oil and cook 4-5 minutes on either side until lightly browned and crispy. It doesn’t take long as the ingredients are mostly cooked to begin with.
Serve as entre’ with a salad or on a bun.
I have never baked them, although I’m sure they would be good that way.
I’ve also been enjoying fresh shrimp salads for the past two weeks. I’m not very adventurous when it comes to veggies and to be honest – I’m being blamed for the deluge of rain we’ve been experiencing as of late – it must be because I’m actually eating veggies!
My salads are very simple to assemble and are quite delicious.
Fresh boiled and peeled shrimp
Craisens (wonderful sweet and chewy – adds texture)
Chopped boiled egg
Salad dressing of your choice
I have picked up Hubby’s habit of chopping salad ingredients into bite-sized pieces and eating my salad with a spoon. I know – sounds weird, but I assure you, much more enjoyable! And, besides being a picky eater, I also have a texture thing going on; this allows me to eat a salad, and that’s a good thing (especially when we need rain).
I couldn’t leave you without just a few pictures of Ryka and Calypso, so without further adieu, here they are this week.
I hope you enjoyed the recipe and if you decide to fix it, please let me know what you thought.