I made crab cakes for dinner last night. To accompany I steamed some fresh broccoli and made a lemon
butter sauce. I also made 24 cupcakes (from a boxed cake mix), a dozen blueberry muffins (Martha
White mix) and I cheated with bisquick and made cheddar chive drop biscuits. I had some frozen
shrimp in the freezer. I made a quick cocktail sauce and served up shrimp cocktail before dinner. I
tried a new crab cake recipe and followed the direction exactly (very rare).
Easy Crab Cakes (clipped from the St. Louis Post Dispatch)
1/4 cup finely chopped red bell pepper
2/4 cup finely chopped green onion (next time I'm using a scallion)
3/4 cup mayonnaise (I used Hellman's) 1 tablespoon fresh squeezed lemon juice
4/4 teaspoon seasoned salt
5/2 teaspoon garlic powder a dash of cayenne pepper 2 6oz cans of crab meat, drained, juice reserved
1 medium egg beaten 1 cup seasoned breadcrumbs 3 tablespoons of butter
In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and
cayenne. Stir in the crab, egg and 1/3 of the breadcrumbs (it will be sticky). Divide and form the
mixture into 4 balls. Roll the crab balls into the remaining bread crumbs, flatten into cakes (1/2
inch thick). In skillet, melt butter over medium heat. Fry the crab cakes 3-4 minutes per side or
until golden brown on each side. Makes 4 servings.
After the crabcakes were done I put them on paper towels to drain and added more butter to the
skillet. I whipped up a simple roux and added the clam juice, a smidge of cayenne, salt, pepper and
a tiny bit of lemon juice. Brought to a boil. I didn't serve this, it was God awful. I threw it out
and made a simple lemon/butter sauce.
Michael