I have tried to entice him with a forkful of macadamia crusted tilapia, honey-mustard Dover sole and crispy catfish tacos smothered in homemade coleslaw. He tentatively takes a bite as if an unseen octopus is going to pop out and spit ink in his eye, chews slowly and washes it down quickly with whatever is close at hand...soda, beer or like a ten year old...milk. He hasn't branched out much. So, you can imagine my surprise when my recently retired husband announced, "Honey, this Thursday I'm cooking supper. I got everything under control." What in the world would he come up with? I started to sweat as Thursday drew near.
Finally, the Recipe Reveal Night came. I was amazed and delighted when I arrived home and the table was set, salad fixed, and my man was standing at the stove flipping...drum roll, please,...crab cakes! I don't think I've ever found him more sexy than at that moment. He was smiling, but I could see concern in his blue eyes....would his passionate-for-cooking wife like what he'd prepared? Indeed, I did! The crab cakes were seasoned perfectly...garlic, onion, parmesan cheese, and just a lovely hint of mustard. He used Ritz crackers instead of breadcrumbs which gave the cakes a more buttery taste. He knew enough to have the oil at the right temperature so the cakes were crispy, golden and not greasy at all. WOW! Though the crab cakes were the center of attention, I can't forget to mention the potato au gratin...creamy, cheesy and oh-so-good. What a wonderful combination.That night, I ate like a queen--relaxed, content, with no flour on my cheek or grease spot on my blouse. I was in heaven. I couldn't stop complimenting the chef. And impolitely, smacked my lips a couple of times. After supper, I told him to go inside and read the newspaper, I'd clean the kitchen. And I did it gladly. What a treat. What a meal. What a guy. That night as we snuggled before falling asleep, Steve whispered, "Honey, I think I already know what I'm going to cook next." I started to sweat.
1/4 cup mayonnaise
2 teaspoons dijon mustard
12 oz crabmeat, flaked, picked through
1 teaspoon garlic powder
20 Ritz crackers, coarsely crushed
OR 1/2 cup breadcrumbs
1/3 cup parmesan cheese
2 green onions, sliced
1/2 cup oil (peanut or vegetable)for frying
Beat egg and mayonnaise in a large bowl. Add mustard, garlic powder, cheese, parsley & onions. Mix well. Add crackers. Mix. Add crabmeat. Mix gently. Let stand 3 minutes. Shape into cakes. Heat oil and fry crab cakes 4 minutes on each side. Place on paper towel to drain. Makes approx. 16 cakes
Enjoy! Remember To Make Memories At The Table