Marianne is in the kitchen cooking Crab Cakes!

So my husband has gotten into watching the cooking shows! And when he sees something he likes, he goes on the internet, finds it and prints it out for me to look at. Now this is interesting because he is generally a meat and potatoes or rice man, loving his beef. But the way I figure it, if he is interested in something new, I am happy to try it out.

So a few months ago, he showed me a crab cake recipe and off we go to Kroger and buy the stuff and I made them. They were pretty good but a bit hot/spicy, but I tucked the recipe away in my cute lil recipe book Jim gave me for Christmas.

Now to be perfectly honest with you..............I don't really cook! Especially now that there's usually only the two of us, we end up going out a lot. For those of you who know me well, ahem, my children, they will agree. I have a few favorites but that's about it. It's like I really freak out when I see a recipe that has more than 6 or 8 ingredients. I guess I get overwhelmed. But if I see someone make it, I feel better about it. I think it's because I am a visual learner and seeing is doing!

Well this one has 8 ingredients for the crab cakes themselves and then 4 ingredients for the sassy tartar sauce. So maybe because it's separated, the list looked shorter so I felt I could tackle it. And too, maybe I didn't screw it up too bad the first time since Jim wanted me to make it again. So here it is compliments of Sandra Lee:

Sassy tartar Sauce:
10 oz bottle tartar sauce
2 teaspoons Cajun seasoning
6 dashes hot sauce
1 scallion, finely chopped

Crab Cakes:
12 oz lump crabmeat, drained
1/4 cup mayonnaise
1/2 cup herb seasoned bread crumbs
1 tablespoon seafood seasoning (Old Bay preferred)
1 egg
1 teaspoon lemon juice
10 saltine crackers
vegetable oil for frying

Sassy Tartar Sauce:
Directions

In small bowl combine all ingredients and mix well.

Crab Cakes:

In a medium bowl, add crabmeat, mayonnaise, bread crumbs, seafood seasoning, egg, and lemon juice. Stir to combine. Form 6 crab cakes approximately 2 1/2 inches diameter and place on baking sheet.

In small plastic bag crush the saltine crackers and place into shallow dish. Lightly dredge the formed crab cakes into the crushed crackers and set aside.

In a large skillet over medium heat, add enough oil to cover bottom of pan. When oil is hot, fry crab cakes in batches for about 3 minutes per side or until just golden brown. Transfer to a sheet pan or plate lined with a paper towel.

Serve crab cakes with tartar sauce.

We also had asparagus and wine and a Skinny Cow ice cream sandwich for dessert!

Now there is only one thing missing...............the beach!