Crab Cakes with Tomato and Yellow Squash Salad
Recipe for crab cakes:
(Makes 8 cakes)
16 ounces real crab meat (usually found in the fish refrigerator next to butcher)
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 eggs
2 teaspoons Worcestershire sauce
Generous shakes of black pepper, onion powder, and garlic powder
(Makes 8 cakes)
16 ounces real crab meat (usually found in the fish refrigerator next to butcher)
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 eggs
2 teaspoons Worcestershire sauce
Generous shakes of black pepper, onion powder, and garlic powder
Olive oil
1 lemon, quartered
Recipe for salad:
(Makes 2 servings)
4 cups of romaine lettuce
1 yellow squash, thinly sliced
1 cup of cherry tomatoes, sliced in half
4 tablespoons of dressing (I used Annie's Organic Goddess dressing)
For crab cakes -
1 lemon, quartered
Recipe for salad:
(Makes 2 servings)
4 cups of romaine lettuce
1 yellow squash, thinly sliced
1 cup of cherry tomatoes, sliced in half
4 tablespoons of dressing (I used Annie's Organic Goddess dressing)
For crab cakes -
Preheat the oven to 350 degrees. In a large bowl, mix together mayonnaise, mustard, eggs, Worcestershire sauce, and spices. Add crab meat and mix together gently. Form mixture into 8 patties.
Heat olive oil in a large sauce pan. Add patties (four or so at a time) and brown, two to three minutes on each side. Transfer to cookie sheet.
Heat olive oil in a large sauce pan. Add patties (four or so at a time) and brown, two to three minutes on each side. Transfer to cookie sheet.
Bake for 10 minutes until crab cakes are browned and heated through.
Mix salad ingredients together. Split salad between two plates, top with two crab cakes each, and squeeze lemon on top.
Boyfriend Meter:
Coming soon!
Mix salad ingredients together. Split salad between two plates, top with two crab cakes each, and squeeze lemon on top.
Boyfriend Meter:
Coming soon!
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