A Season of Gratitude

The holiday season is my favorite time of the year.  I find myself able to slow down, reflect on the year, and enjoy nesting at home.  My work load at the office lightens, clothing get cozier, and life takes on an easy going pace which provides time to do things that get put on the back burner for months.  Everything from coffee to breads are pumpkin or cinnamon spice flavored.  Christmas music blares everywhere and makes even the worst days a little brighter.  Onesies are acceptable attire for people of all ages.   And I get to extend my holiday color scheme all the way into the man cave, because even dudes love a little festive flair.  The holidays are AWESOME.

Once Thanksgiving arrives, our household lights up and the food starts flowing.   The farmer’s market takes on a new color scheme, and I have the most fun in the kitchen!  One of my favorite things to make is crab cakes because they delicious but simple and can be used so many different ways. Serve with scrambled eggs for a hearty weekend breakfast, lay on a bed of greens with shrimp and dill dressing for a quick lunch, or make sliders for NFL Sundays in the man cave.

The Modern Stepford Crab Cakes

Servings: 4 | Yield: 6 to 8 


12 oz. lump crabmeat
2 green onions, very finely chopped
1 large egg, beaten
1 tbsp mayonnaise
1/2 tsp worcestershire sauce
1 tsp dijon mustard
1 pinch salt
1 pinch fresh ground pepper
1 pinch of Old Bay seasoning
1 pinch paprika
1-1/2 tbsp fresh parsley, chopped
1 cup panko bread crumbs
1/4 cup flour
Olive oil
Lemon Wedges (optional)


Drain the crabmeat and pick through for shells. In a bowl, combine the onion, egg, mayonnaise, mustard, worcestershire sauce, and seasonings. Pour over the cleaned crabmeat and mix well, but make sure not to break the meat down too much. You want the meat evenly coated but not mushy. Fold in half bread crumbs and all of the parsley, mix well. Form into 6-8 patties and refrigerate for about 2 hours, long enough for them to chill and hold some shape.

Remove from the fridge, dust each cake lightly with the remaining breadcrumbs. Heat oil in a large pan over medium heat. I like cooking with cast iron pans because they tend to come out crispier, but non-stick works just as well. Fry the cakes until golden brown, about 3 to 4 minutes on each side. Drain on a paper-towel lined plate, squeeze little lemon juice on each one, serve immediately. Bon Appetit!

Crab Cake and Shrimp Salad with Cornbread Croutons and Dill Dressing
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