This is my humble take on Maryland-Style Crab Cakes. It's a very simple recipe, as some of the best are, and can be made in a short amount of time. It uses minimal ingredients essential to holding the crab cakes together and that complement the crab, while omitting those that would overpower the crabs delicate sweet flavor. Bread is used as the filler, rather than bread or cracker crumbs, allowing for a lighter crab cake--so light they barely hold together. (To my mind, the best crab cakes have barely any filler other than lump crab meat and are satueed or grilled rather than fried.) The Remoulade is a mayonnaise loaded up with flavor...a spicy Cajun/Creole sauce that's perfect with crab cakes, shrimp, fried appetizers and many other foods.
Rich and not for the faint of heart. But it's delicious!
Pancakes with a smile cooked in. Kids love these and they're incredibly easy to do.
Chopped dates and hazelnuts add texture to the oozing blend of chocolate found in these cakes
Easy to make and low carb. These go nicely with almost any pork recipe.
Black beans and brown rice, fried to a crispy brown and topped with a tangy-spicy sauce.