Food for Sports

Here are some appetizers for this baseball and football weekend.  This crab cake recipe came from one of trips to Baltimore, Maryland.  No one makes crab cakes like the East Coast.  Secret here is to refrigerate the crab cakes before cooking them so they will not fall apart in the frying pan.  If you do not want to make the dressing, cocktail or tarter sauce is another option for you.  Have fun!!!

1 lb cooked fresh crabmeat, flaked                                     Dash of salt & white pepper to taste
1 egg slightly beaten                                                            Dash of cayenne pepper (optional)
1 tablespoon of mayonnaise                                                4 tablespoons of butter (1/2 stick)
1/2 cup of bread crumbs (I prefer panko crumbs)               2 tablespoons olive oil
4 green onions, white part only, chopped                            Dressing recipe below (optional) (refrigerate)

In bowl, stir together all ingredients together, EXCEPT BUTTER AND OLIVE OIL. Form into 8 or more crab cake patties, cover and refrigerate from 2 to 12 hours.  Heat skillet with butter and olive oil, fry crab cakes until golden brown (5 to 6 Minutes on each side).  You can broil these in an oven without the butter and oil to save on calories, but they need to be watch closely and turned.  Broil on a oven is 500 degrees.

Dressing (optional)

1 cup of mayonnaise                                                           1 1/2 tablespoons fresh lemon or lime juice
2 teaspoons dijon mustard                                                  Dash of garlic powder (optional)
2 tablespoons chopped fresh dill                                         Dash of salt and pepper to taste

Mix all ingredients together in a mixer or blender, refrigerate until ready to serve.