Amazing summer dinners continued

Maryland crabmeat is one of the best foods ever.  The key is that you enjoy it in the months when it is available fresh.  Crabmeat does not freeze well by itself (my mother-in-law has shown me that you can freeze it if you freeze it with an ingredient – so you can freeze it with cream cheese to use in a dip or freeze in the crabbie appetizers that I make when it goes on sale.)  We had crab cakes and tomatoes with Green Goddess dressing tonight.  I see recipes for crab cakes where they are throwing in all sorts of stuff – chopped peppers, veggies, etc.  I think they are best when you use a minimum of other things – you want to accentuate the taste of the crab, not cover it up and you want just enough to hold them together.

Crab cakes

  • 1 lb lump or jumbo lump crabmeat
  • 1 egg
  • 1 TB Dijon mustard
  • 4 TB mayonnaise
  • 1/4 tsp Worcestershire sauce
  • dash paprika
  • 1/3 cup panko or bread crumbs
  • wondra flour
  • 2 tsp butter
  • 2 tsp olive oil
Whisk together egg, mustard, mayo, spices and panko.  Gently fold in crabmeat.  Sprinkle Wondra flour on a plate and form crab cakes with your hands – place on flour.  Sprinkle tops with flour and refrigerate until ready to cook.
Heat a heavy saute pan over medium heat.  Melt butter and olive oil and add crab cakes.  Cook 4 – 5 minutes per side until crisp and golden brown.
I had a tomato from the produce stand and leftover Green Goddess dressing in the fridge.  That made our side dish.  The way my tomato slices fan out, they almost look like a crab!
Crab cakes with a crab shaped tomato!

Crab cakes with a crab shaped tomato!


Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
Combine all ingredients in a blender or food processor until smooth.  Keep in fridge for a quick and easy side dish.

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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