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<\/a>My highly anticipated and waited for Crab Cake Recipe<\/a>. 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.<\/p>\nThis 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.<\/p>\n
Whisk together in a medium size bowl:<\/p>\n
1\/2 cup of Hellman’s<\/a> mayonnaise<\/p>\n 1 large egg<\/p>\n 1 tablespoon Worcestershire sauce<\/a><\/p>\n 1 tablespoon Dijon mustard<\/a><\/p>\n 1\/4 – 1\/2 teaspoon hot sauce<\/p>\n Gently fold in 1 pound of lump crab meat (or 1 pound of boiled shrimp, coarsely chopped)<\/p>\n Fold in 1 cup of crushed crackers (I use Townhouse because us of the flavor – use Townhouse, Saltines<\/a>, Ritz – your preference)<\/p>\n 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.<\/p>\n 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.<\/p>\n Serve as entre’ with a salad or on a bun.<\/p>\n I have never baked them, although I’m sure they would be good that way.<\/p>\n 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\u00a0for the deluge of rain we’ve been experiencing as of late – it must be because I’m actually eating veggies!<\/p>\n My salads are very simple to assemble and are quite delicious.<\/p>\n Fresh boiled and peeled shrimp<\/p>\n Chopped tomatoes<\/p>\n Chopped cucumber<\/p>\n Craisens (wonderful sweet and chewy – adds texture)<\/p>\n Shredded cheese<\/a><\/p>\n Chopped boiled egg<\/p>\n Salad dressing<\/a> of your choice<\/p>\n I have picked up Hubby’s\u00a0habit 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).<\/p>\n I couldn’t leave you without just a few pictures of Ryka<\/a> and Calypso, so without further adieu, here they are this week.<\/p>\n Ryka enjoying the sun. Calypso chasing her tail.<\/p><\/div>\n Calypso after the chase. Ryka grateful she wasn’t trampled during the chase as no one is safe when Calypso winds up.<\/p><\/div>\n Calypso likes to put her ball in her bowl like my last shepherd (Sentry). Just doesn’t want anyone else to get it. (Like that’s gonna happen.)<\/p><\/div>\n Ryka likes to lay down to eat. She’s getting very lazy, especially with the Southern Louisiana heat.<\/p><\/div>\n Ryka decided she liked dryer balls. And, then I couldn’t find them. After seeking help on Facebook, we found more on Amazon.<\/p><\/div>\n![\"photo](\"http:\/\/mybookofstories.files.wordpress.com\/2014\/06\/photo-1-1.jpg?w=300\")
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