If y'all have noticed, I've been entering some challenges and competitions to try to broaden my talents and challenge myself to do something OTHER than follow a recipe. And it's also been a vane attempt at getting my little blog publicized. Anyway, one of the challenges I entered was a Paleo one; 2nd Annual Cavegirl Mystery Basket Challenge. For this one I used some crab, but you can't just buy a little crab. You have to buy a pound. *shrugs* Who am I to complain?
Well, I do have one thing to complain about. Somehow. Someway. Someone. Gave me a cold. I feel like dirt. I'm tired. My nose and throat itch. *pout*
This IS.NOT the best time to get sick. We're preparing for quarter close. There is SO MUCH work I have to get done.
To have no energy to do it is just going to SUCK!
*sigh*
And apparently we've missed two episodes of MasteChef? How is that possible?? How could we have possibly missed two episodes? FAIL.
Beaver tail? Oh. HELL no. Water bugs? HELL.NO
What in the world are these people thinking serving this stuff to MASTER CHEFS? There are no words...
Since I feel craptastic, I'm just going to get right to the recipe.
Combine 1/4 cup of cracker crumbs with mustard, zest, juice, egg substitute, and dill. Stir to combine.
Fold crab meat into the cracker mixture being careful not to break up the meat.
Form into 4 crab cakes. Press remaining cracker crumbs onto crab cakes to coat.
Heat a nonstick skillet coated with cooking spray over medium heat. Add 2 tablespoon of oil and swirl to coat. Cook crab cakes 4 to 5 minutes on each side or until golden brown and cooked through.
Tastes great with lemon roasted brussels sprouts and dill roasted potatoes.
OH! And don't forget! We're still celebrating HUMP DAY! So, get your tails on over there and LINK UP! NOW! GO!
Lemon Dill Crab Cakes
Recipe by A Kitchen hoor
Yield: 4
Ingredients
- 1 cup cracker crumbs
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon zest, grated
- 1/8 cup fresh lemon juice
- 1/4 cup egg substitute
- 1 tablespoon fresh dill, chopped
- 1 pound lump crab meat, picked clean
- salt and pepper to taste
- 2 tablespoons canola oil
- Combine 1/4 cup of cracker crumbs with mustard, zest, juice, egg substitute, and dill. Stir to combine.
- Fold crab meat into the cracker mixture being careful not to break up the meat.
- Form into 4 crab cakes.
- Press remaining cracker crumbs onto crab cakes to coat.
- Heat a non-stick skillet coated with cooking spray over medium heat. Add 2 tablespoons of oil and swirl to coat. Cook crab cakes 4 to 5 minutes on each side or until golden brown and cooked through.
- Tastes great with lemon roasted Brussels sprouts and dill roasted potatoes.
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