Okay all you Friday fish eaters and folks who want to repent their sins by forgoing meat on Fridays and all you fish-friendly friends and seafood lovers.......have I got a recipe for you!
I'm not sure if you know this but one of my major quests in life is find the best crab cakes in all the land.
My family knows---a sure way to my heart---find me a restaurant with killer crab cakes and I am a happy girl.
My son--especially--takes great pride in tracking down places in his little town that serve crab cakes for us to go to when we visit.
And, even my husband gets it.
Just last week, he called me from Toledo (yes, he visits the most exotic places ) to tell me that he went to an amazing winery/restaurant that served excellent crab cakes.
A trip to Toledo is now in my future.
Toledo, of all places.
So, yes, I have eaten my share of crab cakes on my eternal quest!
I'm just a girl who loves crab....
I know my crab cakes.
And I'm not afraid to admit it.
Give me a luscious crab bisque to go along with my crab cake--I'm ecstatic.
And, if I have a light Sauvignon Blanc to wash it all down with---I am euphoric.
You can say that I am slowly becoming a crab conessour.
It's definitely become my favorite, all-time, life-long food!
Thanks to my Lap band.
But, the one thing that has alluded me on my quest is the ability to make great crab cakes at home.
Or, more accurately--my ability to find a great recipe for crab cakes.
I've tried more times than you can imagine.
Did hours and hours worth of research.
Scoured the internet, hunted down recipes in books and even tried to wrestle the recipe out of the chef at one of my favorite places for crab cakes. ---to no avail. (and my good friend even owns the joint!)
Sure, all my made-at-home crab cakes were fine.
But, not one of them were what I would consider worth making again.
And, believe me, this bothered the hell out of me.
Made me crazy.
And, to be honest--it just pissed me off.
What was the secret to killer crab cakes?
Evidently, the secret is contained in this yellow envelope......
Can you imagine?
The secret comes in a yellow envelope!
Well, I'll be.....
Flip this yellow packet over and follow the directions.
Then, put a little Judi spin on it....
1/2 cup good quality romano/parmesean cheese
a few grates of lemon zest
I used pastuerized lump crab meat (comes in the can....you get it at the seafood counter)
I also made 2 yummy dipping sauces to accompany them.....
1/2 cup Mayo (I used Kraft May w/ Olive Oil)
4 tablespoons prepared Pesto (from jar)
a little lemon zest
a sprinkling of Old Bay Seasoning (can)
1/2 cup Mayo
McCormick Cajun seasoning (powdered)....not sure of the amount....depends on how much spice you like
I'm telling you folks.....this was one killer crab cake meal....
As for my quest to find the best crab bisque recipe in all the land?