Does anyone else feel as though everyone they know is currently pregnant and/or has a child under the age of 1? I can think of only a handful of friends and acquaintances who don’t fit that bill.
I guess that someone in their mid (late?) 20′s comes to that “point” in life, though I personally am not there yet. Heck, I went ballistic on Mr. Prevention last night for getting home super late from work and then heading straight out for a long run. I’m out of town until this afternoon, and my baby girl had no love.
Clearly, I am not ready to balance life + child…yet. Life + dog is hectic enough at the moment.
With all the pregnancies, I’ve heard a lot about cravings. Hearing about these cravings created one of my own. Crab cakes!
Truth be told, crab cakes were supposed to have been on my menu MONTHS ago, but they kept getting pushed aside for something new and exciting I had run across that week. When you love reading food blogs and get about 6 different cooking magazines delivered each month, I guess this sort of thing is bound to happen…and happen often.
Thank goodness crab isn’t put on the pregnancy no-no list. Women complaining about sushi deprivation is depressing enough. And at 5 o’clock on a Friday, a Kiddie Cocktail or tonic do not make the cut. Though a girlfriend of mine was raving about a virgin Bloody Mary just the other day. A Bloody Mary may be able to ditch the vodka, but crab cakes need the crab.
The remoulade was the star of the recipe…the perfect crab cake must be topped with a dollop of remoulade.
Crab Cakes with Spicy Rémoulade slightly adapted from Cooking Light
1 lb jumbo lump crabmeat, shell pieces removed
2 Tbsp green bell pepper, finely chopped
1 1/2 Tbsp light canola mayonnaise
1/4 tsp black pepper
2 green onions, finely chopped
1 large egg, lightly beaten
1 cup panko, divided
2 Tbsp canola oil, divided
1/4 cup light canola mayonnaise
2 tsp minced shallots
1 tsp fresh parsley, chopped
1 1/2 tsp Dijon mustard
3/4 tsp capers, chopped
3/4 tsp white wine vinegar
1/4 tsp crushed red pepper
To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.
Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.
Yield: 4 servings (2 crab cakes with 2 tablespoons remoulade).
Nutrition Information (per serving): 267 calories; 13.3 g. fat; 53 mg. cholesterol; 643 mg. sodium; 14.5 g. carbohydrate; 0.3 g. fiber; 23.5 g. protein
Result: Great flavor and quick to throw together! These had a bit of trouble holding together, so don’t be gentle forming the patties! I thought I could get away without refrigerating the crab cakes before forming the patties and frying, but I have a hunch that that could be the trick to getting them to hold shape a bit better. With a bit of finesse, these held together just fine Quick & easy – love it!
Busy day then heading back to Ohio!