I am a big fan of the East Coast mostly because of the abundance of seafood. Since I have moved back to the Midwest I have missed having fresh seafood options everywhere I go. To satisfy my craving I decided to try my hand at making Maryland style crab cakes.
In a large bowl mix together crab, breadcrumbs, Worcestershire, mayo, egg, hot sauce, garlic powder, Old Bay, and creole seasoning to form your crab cake mixture. Shape (4) patties on a cutting board or plate then refrigerate for 15-30 mins, if you are pressed for time you can skip the refrigeration step. Refrigerating your crab cakes will help them stick together better during cooking.
Heat the oil to medium-high heat in a non-stick pan then add crab cakes and cook until golden-brown on both sides, flipping once.
Remove your crab cakes from the heat and serve while hot! I served mine with a homemade spicy mayo sauce (recipe below) along with sauteed squash and spinach.
Spicy Mayo Recipe:
Mix all ingredients in a small bowl until smooth. Refrigerate leftovers.
I think the title of this post says it all, this is a carrot apple ginger smoothie. I tried the cold pressed juice form of this mixture at Native Cold Pressed in Columbus, OH so I decided to see how it would be as a smoothie. I am pleased to tell you that it is still just as tasty!
Chop everything up and throw it in the blender until smooth. If you have consistency issues please note this one has some texture because of the carrots.
I've got another smoothie recipe for everyone and this one is fruit only because while everyone is going green sometimes you just need to show some love to the wonderful fruit that is available during the summer.
Chop everything up and throw it in the blender until smooth! You can squeeze in a little lemon juice for kick if you would like. It gives it just a little zing!