Today was a day of temptation, as a meeting at work featured cookies and fruit cups. I held off from the temptation of cookies by focusing on a much more delicious snack (note the dripping sarcasm.)
I thought I was playing it cool, being all healthy and junk when…. WAIT A MINUTE!! WHAT’S THAT OVER THERE?!
It came complete with a Godric Gryffindor trading card!! My coworker just recently came back from Orlando, FL after spending a long weekend in The Wizarding World of Harry Potter. She brought back a chocolate frog, which I consider a major tease/appetizer for my trip to Orlando in October!! That’s right, home of such major attractions as Julie of PBFingers and former haunt of Meghann (Meals and Miles). Oh, wait, also home of such exciting spots as Disney World, Universal Studios, and Halloween Horror Nights is where I’ll be the weekend before Halloween!! (I’m welcoming any tips and advice of what to do in the sunny city as this was a totally random flight plan spawned by the Southwest Airline 40th Anniversary SUPER SALE!!)
Obviously, I had to have a few bites. Oops.
Tonight, for dinner, I decided that, when life hands you crab flakes on sale, make crabcakes!
Since I’ve never undertaken such a wild dish as this, I knew I needed some inspiration, and so I of course looked to the internet. Taking a bit of two recipes, one from the Trans-Ocean website for Cajun Crabcakes, and another for “The Wire” Worthy Crab Cakes from The Kitchen Sink. They both looked good, so this is what I ended up with:
Recipe Hybrid Crab Cakes
- 1 tablespoon of Fat Free Greek Yogurt from Trader Joes
- 1 tablespoon of Hellman’s Low Fat Mayo
- 1 egg white
- the juice of one lemon
- a few splashes of worcestershire sauce
- Salt and Pepper
- Cajun seasoning
- 8 oz of crab flakes (Trans-Ocean was my choice)
- 1 cup panko bread crumbs
- 1/3 of a red pepper, diced
- 2 to 3 teaspoons extra virgin olive oil
In a bowl, stir together ingredients 1-7 (yogurt through Cajun Seasoning) together. Add the crab, mashing the heck out of it so that it’s got a nice finely mashed texture. I wanna say stringy, but that sounds gross. But I guess that’s what I mean. Add the panko, red pepper and maybe some more spices if you forgot to add them earlier (
like I did.) Split the total mix into four even parts and mold each part into a round little cake. Refrigerate the cakes for at least 30 minutes. This will help the cakes hold together a little better on the pan.
Put 2 teaspoons of olive oil in a skillet over medium heat. Once the oil is heated, add two crab cakes and cook for about 4 to 6 minutes before flipping and doing the same on the other side (or until lightly browned and heated through.) Remove the first two cakes to a plate; and repeat the directions above. If necessary, add some more oil to the skillet and cook the remaining two cakes according to the directions above. Serve warm, and maybe with a little of this yummy whip.
Whipped Avocado Dipping Sauce from Kristin of the Kitchen Sink’s Recipe
1 avocado, skinned and pitted
juice of one lime
1/4 teaspoon sea salt
Combine the ingredients in a large bowl and whip with a wire whisk (alternately, place the ingredients in the bowl of a food processor and pulse) until the mixture is smooth and fluffy. Serve chilled.
This recipe worked out pretty well though I think, if I didn’t have the sauce, it would’ve been a bit dry. It was a healthified version of a dish that I’d only had SUPER FRIED in the past, which also helped. The peppers added some crunch to it, and I bet it would’ve been excellent in a sandwich with some lettuce, a tomato, and a sandwich thin! Maybe tomorrow, as I have two leftover cakes!
Since I’m hoping to FINALLY get back to the gym tomorrow, I’m off to sleep in hopes for an early workout!
Have a splendid night, and remember (remember) the 5th of November (the beau rented V for Vendetta, which he’s never seen before…. Adorable.)