We were grocery shopping at Trader Joe’s this weekend and decided to get crab meat. It’s usually very expensive and that made us think twice. But our daughter wanted to try it since she had read about crab cakes in a story recently and wanted to try them. Also, I had the Red Lobster commercial playing in my head, I guess…. which tempted me. It’s all good…. we all need to succumb to our cravings from time to time, right?
After he got back from work last evening, my hubby dear declared, “I am going cook some deliciously evil crab cakes… you guys will be left licking your fingers”. I rolled my eyes and walked to my daughter’s room to check on her homework. Soon all of us were at the dining table, drawn by the smells from the kitchen. I must admit we were left licking our plates indeed!!
Here’s the recipe for all of you to enjoy. It’s slightly different from the standard recipe…. our take on it. I hope all of you like it 🙂
Crab meat – 16 oz. can
Scallions – 1 small bunch, finely chopped
Mayo – 2 tsps
Mustard sauce – 1 tsp
Garlic – 3 to 4 cloves, chopped
Green chillies – 2 (deseeded, finely chopped)
Bread crumbs – 3/4 cup
Egg – 1, beaten
Juice from half a lemon
Salt and pepper to taste
Mix all the ingredients in a large bowl. Roll into small balls and flatten into cakes. Heat oil in a pan and shallow fry the crab cakes till they are golden brown on both sides.
Serve along with dip of your choice or just try them as it is. They are delectable…. enjoy!!
Dinner last night on Sunday was amazing. We wanted to cook something simple, yet nutritious. So here’s what we had…. Roasted butternut squash soup, mixed-green salad with home-made dressing and small oven-roasted red peppers and beans. To go with all this, Moscato wine, can’t go wrong with that.
Saturday was a beautiful day and my mind was set on baking. Fresh scones, warm from the oven with my coffee…. yes that’s exactly what I needed. But no butter please!! I searched for no-butter scone recipe and gave it my own twist. Here’s the outcome.
2 cups – All purpose flour (I am going to try with whole-wheat next time)
1 cup – 1% milk
1/4 cup – plain low fat yogurt
1/4 cup – cooking oil
1/2 tsp salt
pinch of cinnamon powder (optional)
pinch of nutmeg powder (optional)
few tsps of sugar (optional)
jam to go with the scones.
– Pre-heat the oven to 375 F. Line your baking tray with parchment paper and prep it.
– Mix the flour, salt, sugar and baking powder in a large bowl and make a well in the center.
– Whisk the milk (3/4 cup and reserve 1/4 cup), yogurt and oil together.
– Add the mixture to the dry ingredients and form a soft dough. Add the remaining milk if required to soften the dough.
– Now drop heaped spoons of the dough onto the baking tray, 2 inches apart. Bake for 12-15 minutes until risen and golden brown.
– Serve warm with jam.
Give this a try…. it’s yummy. You could use fruit yogurt instead of plain, or add dried blueberries or cranberries. For savory scones, try adding feta cheese and sun-dried tomatoes.