Crab cakes

We splurged on our Saturday night dinner cooking and upgraded our typical tuna or salmon (from the can) to fresh crab cakes. I kept it really simple to focus on the crab, only panko, eggs, fresh chopped parsley, lemon zest, and a bit of salt & pepper. I only mixed enough of the extra five ingredients to hold the crab together. Then I fried it in a bit of canola oil (about 4 minutes per side), and we served it on fresh bib lettuce and arugula (from our garden!). It was amazing! So tasty. And I made honey rolls to go on the side:

A delicious Saturday night dinner! And we watched a Saturday storm roll in and debated if the power was going to go out while we ate every last bite!

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