18th September 2007

    Maryland Crab Cakes

    Lisa was at the helm tonight and whipped up these delicious crab cakes using a recipe found in Cooking Light. They turned out perfectly: crispy on the outside, hot and steamy on the inside — I loved all the minced green onions in there. We served the crab cakes along with some heirloom tomatoes, pictured, and a mushroom couscous.

    Maryland Crab Cakes
    1 pound lump crabmeat, shell pieces removed
    1 1/3 cups fresh breadcrumbs
    1/3 cup minced green onions
    1/3 cup chopped fresh parsley
    2 tablespoons lemon juice
    1 tablespoon 2% low-fat milk
    1 teaspoon hot sauce
    1/2 teaspoon salt
    1/4 teaspoon pepper
    4 egg whites
    1 1/3 cups fresh breadcrumbs
    2 tablespoons vegetable oil, divided
    Lemon wedges (optional)

    Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1 1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3 1/2 inches wide and 1/2 inch thick.
    Heat 1 tablespooon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties. Serve with lemon wedges, if desired.

    8 Servings

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    posted in Cooking Light, Main Dishes | 1 Comment

    11th April 2007

    Chicken, Crab, and Andouille Jambalaya

    We adapted this recipe from the “Bourbon Street Jambalaya” in Great Bowls of Fire — the version in that book uses clams (Lisa’s not a huge fan) instead of crab. Also, I had forgotten how much I enjoy fresh-outta-the-oven cornbread muffins!

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    posted in Cajun, Great Bowls of Fire, Main Dishes | 0 Comments

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