Have you ever experienced food regret? I have the perfect story to describe to you exactly what I mean when I talk about food regret. I carefully orchestrated a week's worth of delicious dinners for Ben and I before heading out to three different grocery stores to gather all of the supplies and necessary ingredients to prepare them. Among the tempting meals was an exquisite crab cake dinner. I splurged on expensive crab meat for my dinner because I figured it was an extra special delicacy that we don't often treat ourselves to. Feeling good about my purchase and the upcoming crab dinner that I was going to surprise Ben with, I headed home to get started. I carefully crafted and constructed two of the most elegant and beautiful crab cakes that you have ever seen. I surrounded them with crackers and fresh peaches and presented them to my devoted husband in grand style. I anxiously awaited Ben's response as he took his first bites of my creation and much to my delight, he declared that he "liked" the dinner. Not exactly a raving review but I took it as a compliment and moved on. About 2 hours after dinner had been eaten and cleaned up, I overheard my wonderful husband talking to our daughter on the phone. Somehow the subject of dinner must have come up and I hear him say "mom made us tuna fish for dinner." Whomp whomp. I was so deflated. The entire time that he was eating that delicious (and expensive) crab cake, he thought I had plopped a can of tuna on his plate. Food regret.
I realize that my story might actually discourage you from serving crab cakes to your family and that was not my intent. Just to be on the safe side though - you might want to announce to your family, exactly what it is that you are serving when you make crab cakes. I have no doubt that most of the population will be able to distinguish crab meat from tuna fish. And just to be clear - I thought these crab cakes were really good.
Crab Cakes with Roasted Corn and Fries
1 pound crab meat
1/4 cup panko
3 scallions, minced
2 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
1 Tablespoon butter
Corn and Potatoes
4 ears corn, kernels cut from cob
1 onion, chopped
1 red bell pepper, chopped
1/4 cup olive oil
2 garlic cloves, sliced thin
2 potatoes, unpeeled and cut into 8 wedges
1 1/2 teaspoons old bay seasoning
2 Tablespoons fresh basil, chopped
2 teaspoons lemon juice
Serve crab cakes with tartar sauce, corn and roasted potatoes.
Sheet pan dinners are really popular right now. If you haven't tried them - this is your chance. Cooking your entire meal on one foil lined baking pan is a great way to minimize clean up and maximize your cooking efficiency.
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