I’ve had a busy week. On Monday I picked up my new company car, a Ford Fusion. My company replaces our cars about every 55,000-60,000 miles. This is my 5th car in 10 years. I drive a lot!!! When I picked up the car on Monday I had 6 miles on it. Friday afternoon I had 830 miles.
After my busy week I decided to stay in on Friday night and make crab cakes. I’m so wild and crazy! I’m planning on making dinner for my family on Christmas Eve. On Christmas Eve we usually have a holiday finger foods. One of the items on my menu is crab cakes. I tried a recipe from the October issue of Coastal Living. It took me a few times to get the “flip” down. When I finally got the hang of it, they turned out really well. I'm including the recipe. It’s delicious.
The rest of my weekend is going to be really busy. I have some girly events to attend. More to come later….
1 large egg, beaten
3 tablespoons of mayonnaise (I use light)
1 tablespoon finely chopped pimientos
4 saltine crackers, crumbled (I used Ritz)
1 teaspoon seafood seasoning (Found it at Super Target)
1 tablespoon minced fresh parsley
½ lb. lump crabmeat
2 tablespoons canola oil, divided
Combine egg and next 5 ingredients, and mix well. Gently fold in crab; don’t over mix. Form into 12 mini crab cakes (I didn’t have 12, mine were a bit bigger). The patties will be fairly wet. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Fry crab cakes, in batches, 2 minutes on each side or until golden brown.