I have been quite busy since my last post in October.
My mom who is suffering from Non-Hodgkin's lymphoma has been through so much during this time, including a stem cell transplant due to recurrence of her disease at the age of 72. As many folks do, juggling work, home, my 9 year old daughter and caring for my mom, I was forced to give up something, so my blog took the hit.
Unfortunately, the transplant failed and we are back to square one. The stress of this situation is overwhelming. I am now sitting by my mom bedside as she's been in ICU for over 6 weeks with many different complications but she is one strong lady and a fighter is just too small of a word to describe her.
Against all odds she is still here fighting the BIG C!
She told me to keep up with my passion for food. I pondered this and realized I have the perfect opportunity while sitting in her hospital room by adding posts to my blog. I asked her to help me in which recipe I should do first, she thought a crab recipe would be fitting since it's July. I totally agree!
Mom, this one is for you, the strength you have shown the past year has been nothing short of amazing and I am extremely proud to be your daughter, I love you so much!
I've experimented with many different crab cake recipes until I finally came up with this one. It's actually a recipe taken from many others to create what I think are perfect, delicious, tender cakes. A lot of ingredients but very easy, the recipe will make 4 to 6 depending on the size you want or roll them into balls and deep fry for a great appetizer.
If you have a situation similar to mine, and the mere thought of mayonnaise coming close to your mouth instantly ruins your appetite as it does my dear husband, please feel free to substitute the mayo with buttermilk.
Ingredients:
2 Tablespoons Dry Bread Crumbs
1 Stalk Scallion, Chopped
1 1/2 Tablespoon Green Pepper, Finely Chopped
1 1/2 Tablespoon Red Pepper, Finely Chopped
1 Teaspoon Hot Pepper, Finely Chopped (Optional)
2 Cloves Garlic, Finely Chopped
2 Tablespoons Fresh Parsley, Finely Chopped
Mix Together in a bowl
In a separate larger bowl add:
1 lb of Jumbo Lump Crab meat
2 Tablespoons Mayo (Hellman's Preferably)
1 Tablespoon Dijon Mustard
1 Tablespoon Lemon Juice
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon Garlic Powder
2 Teaspoons Old Bay or To Taste (I like lots)
1 Egg White
Mix together
In a pie plate or wide dish with sides add more bread crumbs for coating.
2 Tablespoons of Butter for sauteing
Add dry ingredients to wet ingredients and stir well but being careful not to break up the beautiful lumps of crab meat.
Make patties to your desired size and pat the bread crumbs on both sides.
Sprinkle some bread crumbs onto a cookie sheet, place the cakes onto the sheet and into the refrigerator for about 1/2 hour. It will give them time to set and also make it easier to fry.
Heat the 2 tablespoons of butter in a large frying on medium high heat until hot but be careful not to burn the butter, once it starts to sizzle add the cakes. Cook for 5 to 8 minutes on each side or until golden brown, be very careful when flipping over so they don't fall apart.
Serve alone or with tarter and cocktail sauce. These are also great in a sandwich or on top of a salad.
