
It's the last official day of summer and it's hot and humid here to prove it. We're going to cook on the grill again...the shish kabobs that didn't get cooked yesterday and maybe some of the piza bread. Joanne asked for the crab cake recipe:
Grilled Crab Cakes
* 3/4 pound crabmeat
* 1 cup plain bread crumbs
* 3/4 cup mayonnaise
* 1 egg, beaten
* 2 green onions, minced
* Hot sauce, to taste
* Salt and pepper, to taste
Mango Salsa:
* 1 mango, peeled, pitted and diced
* 1 red onion, diced
* 3 tablespoons chopped fresh basil
* 3 tablespoons chopped fresh cilantro
* 1 lime, juiced
* Minced jalapeno, to taste
* Salt and pepper, to taste
DIRECTIONS
1. Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
2. Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
3. Cook in a frying pan with small amount of oil or on the grill on foil sprayed with Pam.
Not much else to report today. Happy Labor Day to all you hard workers and union members!

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