Recipe of the Week – Crab Cakes
From the Fish Entrée Collection at emealsforyou.com
Every year, usually around this time, we are tired of the cold and wet weather and looking for a slight change in attitude, we can’t do anything about the weather. In past years we would turn up the heat, put some summery music on, don our favorite shorts and have an indoor picnic. This year unfortunately some of the usual suspects have moved away to the other side of the country, leaving just a few of us to celebrate the coming of spring, although spring will not be coming for quite a while.
What better way to say spring/summer than to serve up some crab cakes and salad. These, easy to make, great to eat crab cakes can be made using canned crab from the local grocery. Why not crank up the temperature, find those shorts that still fit and party on!
Teresa’s Crab Cakes
|Meal:||Friday Night at Home (Quick Meals Planner)|
|1||lb||crab, white lump|
|0.75||tsp||old bay seasoning|
|0.5||tsp||Worcestershire sauce, white|
|3||drops||hot sauce to taste|
|0.125||tsp||pepper, fresh ground|
|1||Tb||lemon, juice of|
Drain crabmeat, removing any bits of shell. Combine egg and next eight ingredients; stir into crabmeat. Shape into 6 three-inch patties. Place on lightly greased baking sheet. Sprinkle with paprika. Bake at 350 degrees for 20 minutes or until golden. (Do not over bake)
Shown served with a small salad and a wedge of lemon.
Want to make more or less than 6, our website, emealsforyou.com will do the math for you.