Sunday night dinner

We love crab cakes but this crab cake casserole is even easier.  I paired it with sliced tomatoes topped with champagne salad dressing and instead of caper berries – caper leaves that my friend Susan brought me from Greece.   I did not even know there was such a thing but you can use them interchangeably with capers.  I’ve put some in salad.  Using such a unique ingredient makes me feel like a contestant on Chopped!

Crab cake casserole

  • 1 lb jumbo lump crabmeat
  • 3/4 tsp dry mustard
  • 1 tsp Old Bay seasoning
  • 1/3 cup panko or bread crumbs
  • 1 egg
  • 2 TB mayonnaise
  • 2 TB melted butter
  • 2 TB grated Parmesan cheese
In a 1 1/2 qt casserole dish, gently combine crabmeat with dry mustard and old bay.  Add egg, panko, mayonnaise and melted butter and stir to combine.  Top with Parmesan cheese and bake at 350 for 25 minutes.  Serve hot.
Here is a picture of the sliced tomatoes and one of the crabcake casserole.

Crabcake casserole

Last night we had the crabcake casserole – good choice because due to bad weather, I was late getting home.  This takes 5 minutes to assemble and cooks quickly.  I had planned on making a salad but we opted for some blanched asparagus from the fridge with wasabi mayo (leftovers from a potluck party on Friday.)

Crabcake Casserole

  • 1 lb lump or jumbo lump crabmeat
  • salt and pepper
  • 3/4 tsp dry mustard
  • 1 tsp Old Bay Seasoning
  • 1/4 cup panko or bread crumbs
  • 1 egg
  • 2 TB Mayonnaise
  • 3 TB melted butter
  • Parmesan cheese

Preheat oven to 350.  Combine crabmeat with salt, pepper, dry mustard and Old Bay and mix well in a 1 1/2 quart casserole dish.  Add egg and stir.  Add panko, mayonnaise and melted butter and combine.  Top with grated Parmesan cheese and bake for 20 -25 minutes until bubbly and browned on top.

Crabcake casserole

Crabcake casserole

Recovery

After massive amounts of cooking over the last few days, I was ready for something simple tonight.  The crab cake casserole is the perfect answer.  It only takes a few minutes to assemble and paired with some fresh tomatoes from the garden topped with Green Goddess dressing,  it is a lovely summer meal.  This is also a nice thing to make for someone else (my uncle was visiting last weekend and I sent him home with a crab cake casserole – he was most appreciative.)

Crabcake Casserole

  • 1 lb lump or jumbo lump crabmeat (on sale at Graul’s this week)
  • salt and pepper
  • 3/4 tsp dry mustard
  • 1 tsp Old Bay Seasoning
  • 1/4 cup panko or bread crumbs
  • 1 egg
  • 2 TB Mayonnaise
  • 3 TB melted butter
  • Parmesan cheese

Preheat oven to 350.  Combine crabmeat with salt, pepper, dry mustard and Old Bay and mix well in a 1 1/2 quart casserole dish.  Add egg and stir.  Add panko, mayonnaise and melted butter and combine.  Tope with grated Parmesan cheese and bake for 20 -25 minutes until bubbly and browned on top.

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.  Keeps well in the refrigerator.  We had a house sitter a few years ago who told us he loved the green stuff and put it on everything.  I thought it was brave to open an unlabeled jar of green stuff and start spreading it on things!

Easy summer dinner

This is a great dinner option when crab is on sale – it’s easier than cooking individual crabcakes and it’s delicious.  Serve with sliced tomatoes and enjoy!

Crabcake Casserole

  • 1 lb lump or jumbo lump crabmeat
  • salt and pepper
  • 3/4 tsp dry mustard
  • 1 tsp Old Bay Seasoning
  • 1/4 cup panko or bread crumbs
  • 1 egg
  • 2 TB Mayonnaise
  • 3 TB melted butter
  • Parmesan cheese

Preheat oven to 350.  Combine crabmeat with salt, pepper, dry mustard and Old Bay and mix well in a 1 1/2 quart casserole dish.  Add egg and stir.  Add panko, mayonnaise and melted butter and combine.  Tope with grated Parmesan cheese and bake for 20 -25 minutes until bubbly and browned on top.

Crabcake Casserole

This recipe came from one of my mother’s friends.  It’s delicious and even faster to make than crabcakes.  It would definitely easier to serve to a larger crowd than individual crabcakes.  We had vegetable soup as our side with it.

Crabcake Casserole

  • 1 lb lump or jumbo lump crabmeat
  • salt and pepper
  • 3/4 tsp dry mustard
  • 1 tsp Old Bay Seasoning
  • 1/4 cup panko or bread crumbs
  • 1 egg
  • 2 TB Mayonnaise
  • 3 TB melted butter
  • Parmesan cheese

Preheat oven to 350.  Combine crabmeat with salt, pepper, dry mustard and Old Bay and mix well in a 1 1/2 quart casserole dish.  Add egg and stir.  Add panko, mayonnaise and melted butter and combine.  Tope with grated Parmesan cheese and bake for 20 -25 minutes until bubbly and browned on top.