We gave up going out on Valentine’s Day 4 years ago. Menu’s are often simplified to help with larger crowds, service is not at it’s best, due to crowds, and we know we can cook at home!
We plan our menu weeks in advance, making sure all of the ingredients are available to us. We choose something we don’t normally make at home. This could be level of difficulty, time, special ordering of ingredients, or just something we have never made.
This year we did these crab cakes, spicy mussels with linguine, and then chocolate-peanut butter fondue. The entire meal was amazing, but I could not get over these crab cakes. They were SO easy. I can’t wait to make them in tablespoon increments and serve them at a party and/or make them for our next dinner party!
- For the Crab Cakes:
- 1 teaspoon of Dry Mustard
- ½ teaspoon of Prepared Horseradish
- ½ teaspoon of Dijon Mustard
- ⅓ cup + 1 teaspoon of Mayonnaise
- 1 Egg, large, lightly beaten
- 1 teaspoon of Worcestershire,more to taste
- 2 tablespoons of Tabasco, more to taste
- 1 teaspoon of Old Bay, more to taste
- 12 oz. Fresh Lump Crab
- ½ cup of Saltine Crackers, finely crushed
- For the Garlic Aioli:
- ¾ cup of Mayonnaise
- 3 cloves of Garlic, minced
- 1 Green Onion, minced
- Juice from ½ of a Lemon
- Lemon Zest, a few grates from the Lemon
- ¼ teaspoon of Kosher Salt, more to taste
- For the crab cakes, whisk together the dry mustard, horseradish, dijon, mayonnaise, egg, Worcestershire, tabasco, and old bay together. Fold in the crab meat and crackers. Cover and refrigerate for 1 hour.
- While the crab cakes are resting, whisk together the ingredients for the garlic aioli, cover, and refrigerate.
- After an hour, preheat oven to 400 degrees and prepare a baking sheet with a silpat mat.
- Divide the mixture into 4 equal crab cakes. Bake for 20-30 minutes until browned.
- Serve immediately with garlic aioli.
Happy Cooking, The Barbee Housewife