One of the advantages of having a recent college grad son living at home looking for a job, is that I have opportunities to make things that I normally wouldn’t think to whip up on an average day. For instance… midweek Crab Cakes with Remoulade Sauce at two-o’clock in the afternoon. Really? Who does that? Now of course I’m not one that needs much encouragement. A mere suggestion will send me rattling around in the cupboards and pantry ready to cook the next meal… so with a simple thought in my head about how much Brian loves crab cakes… I was off and running. These particular crab cakes are truly the best I’ve had…anywhere. Feel free to switch up the sauce to whatever you prefer, but this time I napped them with this amazing Remoulade. Brian was a happy customer and the problem only came in as he was eating them when he suggested that perhaps the job-seeking thing is overrated and maybe he should banish the idea and remain at home. I realize he was under-the-influence of his tastebuds at the time, but do tread carefully at serving time!
| Crab Cakes
1 pound crabmeat, picked free of shells In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce. |
(Both recipes from FoodNetwork) |