Well hello again!
I trust everyone had a nice Thanksgiving?
I know I did. I took down an impressive amount of food over the weekend (as if anyone is surprised by that news) and, even though I said there was no chance that I would, I actually made a pumpkin cheesecake. One really can’t go wrong with a pumpkin cheesecake.
And now. Now I’m trying to ignore the approximately 14 pounds of leftover mashed potatoes that I STILL have and eat things like vegetables and lean proteins and such.
But, honestly, what kind of food lover would I be if I didn’t at least attempt to make good use out of those potatoes?
Last night I had plans to have my friend, Katie, over for dinner. We had narrowed the menu options down to some kind of seafood when an idea struck me.
Crab cakes. WITH mashed potatoes IN them.
Yep. That’ll do.
Crab (and Potato) Cakes
makes 6 cakes, serves 3
8 oz crab meat, picked through for shell fragments
1 cup leftover mashed potatoes
1/2 cup chopped bell pepper, diced
2 garlic cloves, minced
1 scallion, chopped
2/3 cup breadcrumbs, divided
1 egg, lightly beaten
1-2 t Worcestershire sauce
dash of hot sauce
1 t spicy mustard
1/2 t seafood seasoning (I used Old Bay) + 1/4 t
1. Preheat oven to 400° and prep a baking sheet lined with foil with cooking spray.
2. Spray a skillet with cooking spray. Saute bell pepper and garlic over medium heat for 2-3 minutes, until just tender and fragrant. Remove from heat.
3. Combine potatoes, bell pepper mixture, scallion, Worcestershire sauce, hot sauce, mustard, 1/2 t Old Bay and salt and pepper to taste in a mixing bowl. Carefully mix in crab meat, followed by 1/2 of the breadcrumbs and egg. Mix until just combined.
4. In a shallow dish, combine remaining breadcrumbs and Old Bay seasoning.
5. Score the crab mixture with your hand to make 6 evenly-sized amounts, carefully form into 3/4-inch thick patties and dredge in breadcrumbs.
6. Lay cakes on prepared baking sheet, spray with cooking spray and bake for 15-20 minutes (carefully flipping once) until golden brown.
I made a little sauce of light mayo, sweet chili sauce and hot sauce to go with the crab cakes, but you could also use tartar sauce or mustard or anything you like.
Also, a note on crab meat. Everyone knows that THE crab meat to buy is the jumbo lump crab, and for good reason. Big, clean hunks of crab are never a bad thing.
But I used crab claw meat for these puppies, and it was not a bad choice. Here’s the thing: I actually prefer the smaller pieces of meat in this format because then the cakes stick together better and you wind up with a prettier result (the mashed potatoes help with that issue, too, incidentally). Plus, they’re going to taste crab-heavy and people will be happy anyway, so I recommend saving the big bucks for a nice bottle of wine to drink on the side.
See? Fancy. And I didn’t have to take out a loan to make ’em.