I’m feeling crabby……

I think i need a bigger kitchen if i am going to continue this thing called….

cooking for my family.

I already told bryan that i need something a little

bigger then the galley size kitchen i now have.

He asked if i had a bigger kitchen would i indeed cook more…

and i said….

probably.

I might even cook once a week.

I’m not signing anything though….

so don’t get any ideas…okay.

I am not afraid to admit that i don’t hand make

everything.

As a matter of fact….i buy my mango salsa from this lovely boy named Ernesto.

He runs a little seafood shop here in town…called Diamond Seafood.

They have the best fish tacos. yum.

So…when i showed up yesterday to get some photos for you

on how to make some killer mango salsa for the crab cakes…

Ernesto informed me that he didn’t have any ripe mango’s …

which meant i couldn’t photograph the little segment for you on how

to make Ernesto’s mango salsa.

I have to go back tomorrow for that …..so if you wait a few more days…

i will post the recipe later in the week.

I had to come up with a back up plan for last nights crab cakes…

which is okay with me….

and i think you’ll love it.

Life would be so boring if everything went according to plan…

I will list the ingredients at the bottom…

but walk you thru the steps.

Crab cakes with avocado pomegranate salsa.

I get my lump crab at Costco…it’s the least expensive I’ve found.

Open the container and empty it into a med size bowl.

In a separate bowl you are going to want to mix

your egg, mayo, mustard, dry mustard,

dried oregano and worcester sauce.

Mix it up real well.

pour it into the bowl that’s holding your lump crab.

fold it all together.

Call your husband and tell him he’s going to get lucky tonight.

{ahem}

not that kind of lucky…..

you girls!

Lucky in the …

i’ve made dinner tonight and it took me all day to make it…

but in reality it only took a total of 20 minutes.


Fold in the 1/2 cup of bread crumbs to the crab mixture.

I like to use my hands….

it’s just the way i roll.

but because i’m holding a camera…

and i can’t really afford an assistant at this point…

i couldn’t take a photo of me using my hands.

sorry.

It’s for your own good.

It’s either an assistant or a week in France.

France won.

After you mix the bread crumbs in….

add your melted butter and fold it all back together.

Alright….here is the one handed shot of me molding the crab cake.

mold them so that they are about the size of your palm.

You can make about 8 of them if you make them that size…

i like to make small ones when i’m hosting a party…

then you can make about 16 of them.

Or…

go totally crazy….

and make 4 really large one’s.

I can’t help you here….

it’s up to you as to how many you want.

After you make them…

you are going to want to brown each side lightly

on the stove top.

Once you’ve lightly browned each side…

you are going to bake them in the oven

at 350*

for about 10 minutes

Avocado pomegranate salsa:

{make ahead of time and stick in the fridge till crab cakes are ready}

{also makes for great salsa at a party with some crackers}

I get the pomegranate seeds at trader joe’s ..it’s in the refrigerated section…

i’m sorry if you don’t have a trader joe’s…

you can omit the seeds if you want….

or if you have children…

tell them you’ll pay them $1 to de-seed a pomegranate…

it’s tedious work…..

and most kids will eat all the seeds first…

go figure.

Dice up one or two zucchini’s……

you’ll need about 1-2 cups worth..

Season with dried oregano

{or fresh if you have some}

olive oil, salt and pepper.

roast in the over at 400*

for 25 minutes…or till lightly brown.

Cut up your avocado….

mix it with the pomegranate seeds,

feta cheese and roasted zucchini.

mix it all up.

squeeze some fresh lime juice over the salsa….

and viola….

Crab cakes with avocado salsa.

If you feel the need to really go all out…

make these with this {mac n cheese}.

{oh..winner of the pretty things is: Preppy mama! }

Crab Cakes:

1 can lump crab

1 tbsp dried oregano

2 tbsp mayo

1 tbsp yellow mustard

1/2 tsp dried mustard

1 egg

1 tsp Worcester sauce

1/2 c bread crumbs

or

1/2 c. panko crumbs for crunch cakes

2 tbsp melted butter.

……………………

Avocado Pomegranate Salsa:

1 ripe and diced avocado

1-2 zucchini

1 tbsp olive oil

1/4 c crumbled feta cheese

1/2 c pomegranate seeds

1 tsp dried oregano

1 tbsp fresh lime juice

salt & pepper.

Comments

  1. Oh my they look good! I seriously want to make them for breakfast now 🙂

  2. Visiting from TCB, those crab cakes looks delicious! I’m definitely going to to have to try them. For the pomegranate salsa, do you eat the seeds?

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