Good Morning and Happy Thursday, everyone!
This coming weekend is shaping up to be a busy (in a good way!) one- including a long overdue dinner with my family to celebrate my older brother and my niece’s upcoming birthdays, working at the station, catching a screening of “It: Chapter 2” with friends- and then Sunday will be fully devoted to sand, surf and scallops at Hampton Beach’s Annual Seafood Festival!
And, of course- the Patriots’ regular season kicks off- so there will be beer and nachos, as well. As is tradition!
Inspired by the Seafood Festival, and still getting acquainted with my new kitchen- I thought I’d whip up one of my own favorite recipes to share with you all- crab cakes! These can be served as an appetizer or, if you’re eating more than one- as an entrée all on their own. Whatever you choose- they’re delicious and very easy to make!
WHAT YOU’LL NEED:
- 8 ounces crab meat- drained, shells removed and patted dry.
- ¼ cup diced red bell pepper
- 2 teaspoons tarragon
- 1 cup Panko bread crumbs, divided in half
- 1 egg
- ¼ teaspoon McCormick Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons mayonnaise
- ¼ teaspoon dried mustard
- 1 teaspoon prepared horseradish (optional)
- Olive oil (to fry cakes)
READY? HERE’S WHAT YOU DO:
- Drain crab meat, pick out shells and pat dry with paper towels
- Add crab meat, bell pepper, tarragon, ½ cup Panko bread crumbs, egg, salt, pepper, mayo, dried mustard and Old Bay seasoning to a medium mixing bowl and mix with a rubber-tipped spatula.
- Scoop handfuls of the combined mixture out one at a time and gentle pat/press together to form cakes.
- Add ½ cup Panko bread crumbs to a shallow dish. Place each cake in and coat the sides until all of the cakes are covered evenly in bread crumbs.
- Heat a heavy sauté pan and add the olive oil to cover the bottom of the pan. Place cakes in the sauté pan and cook approximately 4 minutes on each side or until they are evenly browned
- Remove cakes and place on a plate to allow to cool for approximately 5 minutes.
- Drizzle horseradish sauce over the cakes and serve.
I could eat these crab cakes all day every day- that’s how much I love them- and while I’m sure I’ll be eating plenty of variations of these at the Seafood Festival, among many, many other things- I’m a bit biased when it comes to my own! I don’t think they can be topped!
Next week, my blogging schedule returns to normal now that Labor Day is over (Monday, Wednesday and Friday!) I’ll be sure to have more Autumnal Activities to share, a peek into the Fall section of my wardrobe- and a few other surprises!
But until then- enjoy your weekend, everybody!
xx
– Ashley –
Blondie Birdie 