Hello beautiful people of the world!
It’s been about 3 weeks into intermittent fasting, and after figuring out our macros, because we are trying to get hot & sexy (which is more of a feeling than a look) — before Coachella, Anthony & I have decided we can pretty much eat most things, as long as we make it at home.
This means experimenting with new recipes! Want to know how this craving hit me? Crab cakes, crab effing cakes… Well, it was watching the episode of Friends where Ross gets stood up and gets free crab cakes in attempt for the waiter to win a bet on how long he would stay at the restaurant. LOL, I have an extremely audible appetite. Meaning, if I hear someone talk about a specific food, I will crave it until it’s mine. I thought this meal would be hard, but guess what — THIS ISH IS EASY!
And it’s official, crab cakes are life.
The recipe I used is simple-dimple and while my man doesn’t love crab cakes, he actually ate these!
Winner, winner, chicken dinner!
More like, winner, winner, crab cake dinner. LOL! So let’s get down to the business…
1/2 cup mayonnaise
1 egg, beaten
1 tablespoon dijon mustard
1 tablespoon old bay spice
1/2 teaspoon hot sauce
1 pound crab meat (I used claw and special, but you can use lump)
1 cup frozen corn
20 wheat saltine crackers, finely crushed
salt & pepper to taste
sliced tomato & lemon to plate
Total time: 1 hr. 30 min
Servings: 4 servings
Heat frozen corn in microwave safe bowl for about a minute. Carefully remove seeds from jalapeño and chop finely. The corn should still be cool, but it’s just so there’s not too much additional wetness. In a small bowl, whisk all wet ingredients (except crab, corn, jalapeño) and old bay seasoning until smooth. Mix crab, corn, jalapeños together and then toss in finely crushed crackers in a large bowl. Next, slowly fold in sauce mixture. Cover and refrigerate for at least an hour. Chilling the crab mixture will help keep it held together better when cooking.
Using a 2/3 measuring cup to scoop out the mixture (I found this to be a good amount, I didn’t pack tight, just use this tool to scoop). Lightly pack into patties, about 1.5 inches thick. Heat the oil in a pan until simmering. I kept my heat moderate to high, cooking about 3 minutes per side or until heated through.
I personally love the texture and taste of tomatoes with crab cakes, so I sliced tomatoes and lemon wedges to garnish. Also, I ate these scrumptious babies with tartar sauce, but a remoulade sauce would have been beautiful too.
This was a modified recipe I found on Pinterest. Which you can find here: Baltimore Style Crab Cakes . For instance, I added jalapeños, because to be frank… was it even food if it wasn’t spicy? My babe, LOVES spicy, so I do try to add peppers into our food. For instance, the other day we made Poblano Turkey Meatballs, which was bomb.
Anthony ^^^ Crushing it in the kitchen!!! LOL!! ^_^
There you have it folks… Best crab cakes of my life!!
If you alter the recipe, leave a comment for me to try! Also, I’d love to hear what your favorite foods are right now, as I try to increase my cooking knowledge with new recipes.
You’re the best & I’m sending all the rainbow vibes to you now!!