perfect crab cakes.

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.

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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.

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(modified from The Barefoot Contessa Cookbook)

ingredients:

  • 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)

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On that lovely note…I’m off! I’m really looking forward to this responsibility-free Monday :) Ta-ta! xoxo G

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I'm the girl, Gracie Gordon. Here at GML you can follow my journey of dreaming, working, eating, loving, and blogging my way through life in NYC.

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