Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma
Michele Howard Special to The Village News
This recipe is inspired from a Williams-Sonoma the Best of Taste recipes, but with my twist. Do not substitute any ingredient. This is the best recipe ever as it is all crab and no filler. My company and family loved them!
In addition to my own changes, I doubled the recipe because Costco has a container of fresh crab meat which is one pound. I used the exact ingredients, Sambal Oelek chile sauce and Panko bread crumbs, but I made the patties a little larger and did not measure sesame seeds. Instead, I just sprinkled the cakes with sesame seeds from the container.
Our crab cakes dinner also featured the following: shrimp skewers (barbeque skewers after marinating shrimp in the same chili sauce, sesame oil and reduced sodium soy sauce and fresh lemon), grilled fresh sliced pineapple, wild rice medley (use rice cooker), and a fresh veggie sauté.
To make the fresh veggie sauté, pan sauté in extra virgin olive oil two-inch pieces of asparagus, zucchini, yellow crook neck squash, and red bell pepper. Toward end of cooking, add fresh sliced garlic, one shallot sliced, one tablespoon Mrs. Dash Garlic & Herb seasoning, and one tablespoon smoked paprika.
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