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      • CHICKEN VODKA PARM SLIDERS
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      • BACCALA
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    • LET'S GET READY FOR THANKSGIVING >
      • AMAZING APPLE PIE
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      • BROCCOLI & CANNELLINI BEANS
      • BRUSSEL SPROUTS WITH PANCETTA AND PINE NUTS
      • BUTTERNUT SQUASH SOUP
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      • TORTELLINI CHICKEN SOUP
      • CHOCK FULL OF CORN BREAD
      • CLASSIC ITALIAN SAUSAGE STUFFING
      • GINGER AND SPICE BUTTER
      • GRANDMA'S MASHED POTATOES
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      • THANKSGIVING SHEPARDS PIE
      • THANKSGIVING SLIDERS
      • THE THANKSGIVING WRAP
      • TURKEY TIME
      • TWICE BAKED POTATOES
  • In the News

​CRAB CAKES​

​
​I couldn't resist making this recipe!! In one of my other recipes, Avocado Mango Salsa, I give you a few different ideas for dishes to pair with the salsa. I suggested fritattas, grilled chicken and shrimp. Now, since I have plenty of that amazing salsa left over (and we all love to use our leftovers) I am making.... CRAB CAKES!!!!

I just love..love..love crab cakes; with this salsa on top...amazing!! I am not alone in this. My son-in-law, Ryan, loves crab cakes, also. Since he is the daddy to my beautiful grandchildren, we like to keep him happy once in awhile. In my family we all get request nights. Besides short ribs, this is usually his pick. When I was done making them today I brought them over to their house for dinner. They were all very happy. Even my grandson, Ryan, and granddaughter, Hattie, loved them. It is so great when you see kids trying and enjoying different foods. I love feeding them and introducing them to different flavors. I know that may sound silly, but it makes me very happy. In fact, my daughter Chelsea always tells the story of how I cried the first day she ate an onion...I know right??? It was awesome!!

This recipe will make about 12 large crab cakes. If your don't want to make that many, you can just cut the ingredient in half. In our house....never!! They are great leftover on a sandwich the next day, topped with some fresh arugula...thin sliced tomato on a toasted roll!! Let's get cooking...I'm just making myself hungry.

​CRAB CAKES
​2 - 1LB CANS OF LUMP CRABMEAT
1 RED PEPPER
1 YELLOW PEPPER
1 SMALL BUNCH OF SCALLIONS
20 CRACKERS (SALTINES, RITZ..WHICHEVER YOU PREFER)
1 TSP PAPRIKA
1 TBLSP FRESH DILL CHOPPED
1 LEMON JUICED
2 TBLSP WORCESTERSHIRE SAUCE
2 TBLSP BROWN MUSTARD
1 CUP MAYONNAISE
2 EGGS
SALT AND PEPPER

YOU WILL ALSO NEED FOR BREADING AND FRYING
FLOUR
EGGS
PANKO CRUMBS
OLIVE OIL
​
Start off with putting the two cans of crab meat in a large mixing bowl. I like to use the jumbo lump crab meat but you can certainly use the regular lump also. It is just as delicious and a little more reasonable in price.
Picture

Next, dice up and add the red and the yellow peppers as well as the scallions. I love using both colored peppers. The red, the yellow and the green from the scallions.....beautiful!!
Picture

Crush the crackers. Just crush them right in your hand. That is perfect and throw them in the bowl.

Now...some spice!! Add paprika, chopped fresh dill, juice of one lemon, salt & pepper, worcestershire sauce and mustard. Mix it all very gently so you don't break up the lumps of crab.
Picture
Picture

Lastly, add the mayonnaise and the eggs. Again, mix gently so you don't break up those lumps.

There you go, you are almost there. How easy was that so far??? At this point you may need a break....errands?... kids?... maybe a glass of wine? Go for it. You can mix this up real quick in the morning, cover it with plastic wrap and put it in the fridge until you are ready to come back and fry them up!!!

Now, you are ready and hopefully hungry!! Set up a three bowl station. One of each as I did....flour...egg...panko. There are no measurements involved here, just use what you need depending on how many you are making. I love saying that because I am sooooo not a measurer. That is for sure the hardest part of these recipes for me....how much of this...how much of that...????  

​You will take a handful...big..small...whatever you prefer in your hand. It is easiest to sprinkle the flour on the crab cake while it is in your hand...not gonna lie. They are messy. But, sooo worth it. You can just leave it in a ball at this stage. then...while still in your hand I drizzle the egg all over it with a spoon over the bowl. It really is easiest if you do this all in your hands. Then the panko. Once you start covering it in the panko it becomes easier to handle and shape. Now shape it into a patty. The big trick here is to rinse your hands with cold water in between each patty. It won't stick to your hands as much...but again it is messy, so roll up your sleeves.

Picture
Picture
Picture

Now just heat up that olive oil and fry!!! Fry them about 4 or 5 minutes on each side until they are a beautiful golden brown. Let them drain on a paper towel for a few minutes and EAT!!! Enjoy these while they are still nice and hot and crunchy. They reheat really well in the oven to keep that crunch.

Don't forget that Avacado Mango Salsa on top....delicious!!

I have also mixed up a quick little sauce to go on top. It is literally just mayo, chipotle sauce and honey. It's a creamy, hot and sweet little something on top. Fast, easy and a delicious addition because I don't want to take too much away from the salsa. There is plenty of flavor in that. You can use any aoli sauce you like here..go for it.

​
Picture

I hope you all enjoy the crab cakes. I know Ryan and my babies did!! Since we have eaten all that fantastic salsa now, we are on to a new topic, QUINOA. Although there is still so much to do with an avocado, we will have to come back to them. Can't wait.
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  • Home
  • Nana's Blog
    • About Nana
  • PHOTO BUFFET
  • Recipe Box
    • APPETIZERS
    • BEEF
    • BRUNCH >
      • APPLE CINNAMON & RAISIN PANCAKES
    • CHICKEN >
      • CHICKEN FLORENTINA
    • DESSERTS >
      • HALLOWEEN FUN
      • RED VELVET WITH CREAM CHEESE FROSTING
    • EGGPLANT
    • HOLIDAYS
    • LAMB
    • PASTA
    • PIZZA
    • POWER FOODS
    • ROLL WITH IT, MEATBALLS AND MORE...
    • SALADS
    • SAUCES/GRAVIES
    • SEAFOOD
    • SIDES
    • SOUPS
    • VEAL/PORK
  • CHEF CIRCLE
    • VERY IMPORTANT CHEFS >
      • FALLON STEAK
      • POWER BROWNIE BITES
      • POWER OAT BARS
      • QUINOA STUFFED PEPPERS AND TOMATOES
    • JUNIOR CHEF'S CIRCLE >
      • BLUEBERRY AND APPLE TURNOVERS
  • Featured Recipes
    • APPETIZERS >
      • BUFFALO CHICKEN DIP
      • LOADED GARLIC CHICKEN WINGS
      • PINEAPPLE & MANGO SALSA SALSA
      • PULLED PORK STROMBOLI
      • ROMEO'S BALSAMIC CHICKEN MEATBALLS
      • SAUSAGE & CRESCENT ROLL UPS
      • STROMBOLI FUN
    • BASICS >
      • BREAD CRUMBS
      • GARLIC & PARMESAN CROUTONS
      • RICOTTA CHEESE
      • SICILIAN DIPPING OIL
      • ROASTED PEPPERS
    • DESSERTS >
      • APPLE CRUMB MUFFINS
      • APPLE FRITTERS
      • APPLES IN A BLANKET
      • BIRTHDAY CAKE OREO STUFFED BIRTHDAY CAKE CUPCAKES
      • COCONUT BANANA PROTEIN MUFFIN
      • ICE BOX CAKE
      • PUMPKIN PIE PROTEIN BALLS
      • PUMPKIN SPICE GRANOLA
    • ENTREES >
      • AMENESTE
      • ASIAN CHICKEN BITES
      • CHEESY STEAK SANDWICHES
      • CHICKEN PARM MOZZ STUFFED CRSUT PIZZA
      • CHICKEN POT PIE
      • CROCK POT CHILI
      • HONEY MUSTARD GLAZED SALMON
      • ITALIAN WEDDING SOUP
      • LENTIL & QUINOA SOUP
      • MALL CHICKEN
      • PEA SOUP
      • SHEPARDS POT PIE
      • SHRIMP FRANCESE
      • SIMPLY DELICIOUS SKIRT STEAK
      • THE CJ BURGER
      • TOMATO ORZO SOUP WITH GRILLED CHEESE CROUTONS
    • SAUCES AND GRAVIES >
      • BARBECUE SAUCE
      • CUCUMBER TZATZIKI SAUCE
      • COFFEE & COCOA DRY RUB
      • GIGI'S SUNDAY GRAVY
      • GINGER & SPICE DRY RUB
      • HONEY MUSTARD SAUCE
      • VODKA SAUCE
    • SALADS >
      • BERRY FUN SALAD
      • CRAB AVOCADO STACK
      • FALL MEDLEY CHICKEN SALAD
      • KALE & ADUKI BEAN SALAD
      • QUINOA & KALE SALAD
      • SWEET CHILI SHRIMP
      • TRIFLE BOWL COBB SALAD
    • SIDES >
      • CHILI PEPPER BRUSSEL SPROUTS
      • CREAMY CRAB STUFFED MUSHROOMS
      • OVER STUFFED POTATOES
  • HOLIDAY TIME
    • CHRISTMAS COOKIES
    • A CHRISTMAS EVE FEAST
    • Holiday Parties...Here We Go!!! >
      • CHICKEN VODKA PARM SLIDERS
      • LOBSTER AVOCADO CROSTINI
      • RICE BALLS-ARANCINI
      • RISOTTO PRIMAVERA BALLS
      • SHRIMP RISOTTO BALLS
      • SPINACH AND RICE BALLS
      • STEAK SLIDERS
      • TOMATO RICOTTA CROSTINI
    • IT'S CHRISTMAS TIME!!!!! >
      • BACCALA
      • BACON WRAPPED SCALLOPS AND SHRIMP
      • CHOCOLATE CHERRY & ALMOND BISCOTTI
      • CRAB LEGS & LOBSTER TAILS
      • CRANBERRY PISTACHIO BISCOTTI
      • CREAM PUFFS
      • DECADENT CHOCOLATE THUMBPRINTS
      • ITALIAN LEMON COOKIES
      • KORALAKIAI
      • LEMON/ORANGE CANDIES
      • MINI CRAB CAKES
      • MINI PECAN PIES
      • PEANUT BUTTER CUP HEAVEN
      • RAINBOW COOKIES
      • RASPBERRY WHITE CHOCOLATE ALMOND THUMBPRINTS
      • RICE PUDDING
      • SWEDISH GINGERBREAD
      • TIRAMISU
      • ZUPPA DI PESCE
    • LET'S GET READY FOR THANKSGIVING >
      • AMAZING APPLE PIE
      • BANANA BREAD
      • BROCCOLI & CANNELLINI BEANS
      • BRUSSEL SPROUTS WITH PANCETTA AND PINE NUTS
      • BUTTERNUT SQUASH SOUP
      • CANDIED YAMS
      • TORTELLINI CHICKEN SOUP
      • CHOCK FULL OF CORN BREAD
      • CLASSIC ITALIAN SAUSAGE STUFFING
      • GINGER AND SPICE BUTTER
      • GRANDMA'S MASHED POTATOES
      • HERB & GARLIC BUTTER
      • HONEY WHISKEY GLAZED CARROTS
      • MASHED SWEET POTATOES WITH A PECAN CRUMBLE
      • MUSHROOM & BACON STUFFING
      • PUMPKIN CHEESECAKE WITH A CHOCOLATE GANACHE
      • PUMPKIN ICE BOX CAKE
      • PUMPKIN MUFFINS
      • PUMPKIN & SPICE COFFEE CAKE
      • SIMPLE CRANBERRY SAUCE
      • STRING BEANS ALMONDINE
      • STUFFED CAULIFLOWER
      • STUFFED TURKEY BREAST
      • STUFFED MUSHROOMS
      • THANKSGIVING...4 DAYS TO GO
      • THANKSGIVING....3 DAYS TO GO
      • THANKSGIVING...2 DAYS TO GO
      • THANKSGIVING...1 DAY TO GO
      • THANKSGIVING SHEPARDS PIE
      • THANKSGIVING SLIDERS
      • THE THANKSGIVING WRAP
      • TURKEY TIME
      • TWICE BAKED POTATOES
  • In the News