Crab Cakes with Spicy Remoulade

I realized I have never posted a recipe for crab cakes.  That is ridiculous! So today’s the day. I found this recipe in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry.   Crab cakes: 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise 1/4 teaspoon black pepper 2 green onions, finely chopped 1 large egg, lightly beaten 1 cup bread crumbs, divided 2 tablespoons canola oil, divided Remoulade: 1/4 cup canola mayonnaise 2 teaspoons minced shallots 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 1/2 teaspoons Dijon mustard 3/4 teaspoon capers, chopped 3/4 teaspoon champagne vinegar 1/4 teaspoon ground white pepper 1/8 teaspoon ground red pepper

Crab Stuffed Mushrooms

Who honestly doesn’t love a stuffed mushroom? Little bite sized bits of happiness: mushroom, crab meat, cheese, and crunchy bread crumbs. I always have my fingers crossed that these party staples show up as an appetizer at any and all social events. So I thought it was about time that I attempted to make them myself. I finally whipped up a batch to eat while watching the games on Sunday. They are actually quite easy to make and are awesome right out of the oven or cooled to room temperature. Taste of Home had a great recipe I decided to try. My only “big” change was that I substituted Old Bay in for the cayenne. I’ve spent many a summer on the Chesapeake and now can’t eat crab without at least a little bit of this seasoning! Ingredients: 1 medium tomato, seeded and diced 1/2 cup panko bread crumbs 2 tablespoons mayonnaise 1 tablespoon minced fresh parsley 2 garlic cloves, minced 1/4 teaspoon salt ¼ teaspoon Old Bay 1 can (8 ounces) crabmeat, drained, flaked and cartilage removed  2 containers of fresh baby bella mushrooms 1 tablespoon olive oil 1/4 cup shredded Parmesan cheese  Cooking spray You can substitute button … Continue reading

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