Monday, March 9, 2015

Swoon Fest: Monday Munchies #2

Monday Munchies is brought to you by KJ @ KJ's Book Nook!

So while we were getting ready for Swoon Fest I had asked Shannon if she had a favorite recipe that she would like to share with all her fans. And guess what?! She said YES!! She wanted to feature a recipe from The Iron Skillet so she chose... drum roll please....


Don't they look SO yummy?! When she sent me the recipe my mouth was watering!! Sadly I haven't had a chance to make these yet but Katie over at Katie's Clean Book Collection has and she says they are DELICIOUS!! So are you ready for the recipe?! Yes?! Sweet!! Because I have been DYING to share it with you guys!!

Ingredients For the Crab Cakes:

1 large egg
2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
1/2 cup panko
Vegetable or canola oil, for cooking

Line a baking sheet with aluminum foil. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.

Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Ingredients For the Quick Tartar Sauce:

1 cup mayonnaise, best quality such as Hellmann's or Duke's
1-1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

If you try them... make sure you tell us what you think!! :) 

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