I’ve been sick for the past 8 days. Yes, EIGHT! So has my daughter. I’m beginning to think this cold may never leave. At least our fevers are gone because burning up yet being chilled to the bone is the worst!
You know what’s awesome though? When your daughter gives you a huge, open mouth kiss on the lips. And as she’s pulling away a string of snot keeps your faces attached. You know what’s even more awesome? That I wiped it off with my hand and just wiped my hand on my jeans. Oh well, what can ya do, ya know? That’s rhetorical. I probably shouldn’t have shared this, but my head is congested and I’m not thinking straight.
Not to worry, I made these crabcakes a few weeks ago when I had a girls night at my house, pre ‘8 day never ending sickness.’ A friend has a sugar cookie business and she does amazing work! So I asked her if she’d come over and show some of my friends, and myself, a few of the basics of sugar cookie decorating. It was a small group of 7 of us with copious amounts of sugar cookies, sangria, and girly finger foods. It was pretty much the perfect night.
Most crabcakes are fried, or at least pan fried. But I know my friends and I know we all appreciate food that is LESS bad for you. So baking smaller versions of the traditional food seemed like the right thing to do! The preperation is way easy, and the results are extremely flavorful!
I served the cakes with a super simple ‘herb dip.’ Ready for what ‘herb dip’ is? 2 ingredients: sour cream and powdered ranch dressing mix. With a sprinkling of fresh parsley to ‘fancy’ it up a bit.
Recipe adapted from Ina Garten
I used a silicone mini muffin tin my mom gave me for Christmas to bake the crab cakes. It worked really well because I just had to bend it and the crab cakes popped out, no sticking!
I used Greek Seasoning because I didn’t have Old Bay. They turned out really REALLY well, so don’t fret if you have to improvise and use different seasonings.
I’ve used plain, seasoned breadcrumbs and panko breadcrumbs for these, and I like just plain old normal breadcrumbs the best. But try whatever you have on hand.
The crab cakes can be baked a day ahead of time and just reheated right before serving. Reheat at 350 degrees for about 10 minutes. They can also be baked then frozen, and reheated months later. Reheat frozen crab cakes at 350 for about 20-25 minutes, serve immediately.