Today, I have a guest post for you from my beautiful mother. She’s the woman who taught me how to laugh, how to love, and how to cook. You’ll quickly see where I get my personality and cooking style from. She’s the best.
I made her outstanding crab cakes, but I realized I didn’t have any mayonnaise, so I made my own – that recipe is here too! Without further delay, here’s Momma Artichoke…
by Suzanne G.
Crab, crab, crab! No not my usual personality, only sometimes! But seriously, who doesn’t love good crab? And you can have quite the luncheon with your best friends with one or two of those large cans of refrigerated crab meat and just a little effort.
First of all, make a nice big pitcher of bloody Marys! However you like them is fine, but I go the easy route with some spicy V-8 juice, a good vodka, and some celery sticks. Once everybody has a drink in hand and takes a sip, you can start working on the crab!
Here goes… Some crab Louie salads and some fresh crab cakes with seafood sauce (or homemade mayonnaise).
Crab Louie salads are so easy to make and really an old fashion yummy treat.
Cut iceberg lettuce into wedges, top with your favorite thousand Island dressing, and then top with as much crab as you want. Maybe a few cherry tomatoes and gherkins on the side and voilà! you’re done.
Now for the crab cakes. I often find crab cakes a little tricky. Nobody wants a really bready crab cake, but they are often served that way because they hold together better during cooking. I really just want crab meat in a patty with not much extra. So here’s the trick to a perfect crab cake.
Wait… Have another sip of your bloody Mary first.
OK, now… …keep reading!