Hi friends! Is it just me or was this one of the best 4th of July weekends to date? I’m especially loving how we got a three day weekend
My holiday was pretty typical. It included all the basics: beach, barbeque, and fireworks.
I’m quite excited that this week is our official family vacation, so I’ll be staying here at the shore for a while. Can someone remind me why I’m looking for another job when I have one that allows me to work from anywhere…?
Perfect Crab Cakes
The other day I mentioned how the ‘rents made some phenom crab cakes. Well, here’s the recipe! If you’re a crab cake snob like myself, I’m quite sure that you won’t be disappointed. To me, simple is better when it comes to crab cakes, and this recipe is just that.
(modified from The Barefoot Contessa Cookbook)
- 1/2 pound lump crab meat
- 1/2 cup (or one small) diced red bell pepper
- 1/2 cup (or one small) diced yellow bell pepper
- 1/4 cup minced fresh flat-leaf parsley
- 1/2 cup mayonnaise
- 2 teaspoons dijon mustard
- 8 to 10 saltine crackers (crushed into a breadcrumb-like consistency)
- 1 1/2 teaspoons crab seasoning (i.e. Old Bay)
- salt and pepper (to taste)
directions: Preheat oven on “broil.” Lightly coat the bottom of a broiling pan (we used an aluminum-foil broiling pan) with olive oil. Combine all of the ingredients in one large bowl. Form mixture into hockey-puck-sized cakes, about 1/2 to 1 inch thick. Place cakes in pan. Broil for 12 to 15 minutes or until cakes are golden brown on top.
DIG IN! (cat nose not included)
On that lovely note…I’m off! I’m really looking forward to this responsibility-free Monday Ta-ta! xoxo G