This was dinner at Sweetwater last night!
Doesn’t it make your mouth water?
I LOVE Crab Cakes….
I often order them at restaurants….and am sometimes disappointed by the way they taste!
Sooo…..I learned how to make them at home!!!
Here is my go to recipe adapted from one I found on line!
Sweetwater Oven Baked Crab Cakes
2 Containers of Philips Crab Meat
(1 lump crab and 1 claws)
8 Ritz Crackers crushed
1/3 cup Mayonaise
3 chopped scallions (white and green parts)
1/4 cup chopped red pepper
(2 of the little poppers from CostCo are perfect)
4 Sprigs of Parsley chopped finely
2 Tablespoons Old Bay Seasoning
Mix all this together into a fine mess…..
Go ahead…get your hands messy…
Form this into 6 nice sized cakes….
Cover both sides with fine bread crumbs….
Place on a baking sheet that has covered with about a quarter cup of Olive Oil….
Bake in a 325 degree oven for 10 minutes….flip them and bake for another 10 minutes.
Increase the temperature to 325 degrees and bake each side for another 5 minutes a side.
The real trick is in the special sauce…..another Sweetwater Creation!
Just 2 Simple Ingredients that together are an amazing complement to the Crab Cakes!
Jimmy’s Thousand Island Dressing
Harry & David’s Sweet Pepper and Onion Relish
Jimmy’s Dressing is a mildly sweet 1000 Island Dressing…so if you can’t find the exact thing keep that in mind.
The relish is also sweet….and I have found others in the Gourmet aisle of the grocery store….
Here is the Carmelized Scallop Recipe that I have been using ever since the Sweetwater Daughter served them this Christmas! This is a screen shot of the recipe on Christina Ferrare’s Website. Click this link if it is too hard to read!
It is simple to adapt the recipe to the number of Scallops you have….
It is almost never fail….
I do have to say that I dip BOTH sides of the scallops in the sugar…but don’t tell Christina.
And the cooking time is exactly right for the last 10 minutes that the Crab Cakes are baking!
The best part….