Otherwise, it was just so much fun! I love being with my kids!
And… there was some seriously good food to be had, all of it pretty!
Coconut cake (from Dorie Greenspan's Baking: From My Home to Yours; Sukie added the lime).
Ba'lawa (Egyptian baklava, far superior to any other kind. Ours is the best. Sometime I'll organize myself enough to show you my easy method!)
And on the table there, in the front, are Natasha's crab cakes (I would actually call them perfect little crispy balls), which were delightful. Maybe she will share the recipe 🙂 *recipe below!*
Yes!
Family… (Unfortunately, Natasha had scooted away with the adorable one. Wish she had been in here with us!)
The Quack's awesome pork ribs with peanut sauce (need to get the recipe, right??), lemon basil rice, salad by Deirdre, and my garlic ginger slaw.
And… Himself!
Pensive Artist… no doubt planning his strategy in Dominion, soon to be played under the tree….
*Crab Cake Recipe!*
Cocktail Crab Cakes Natasha
Makes 36 Mini Cakes
{If you can’t find jumbo lump crabmeat, you can use fresh pasteurized. Serve with just a squeeze of fresh lemon juice or try them with Chipotle Sauce or Tartar Sauce.}
4 slices white bread, quartered
3 Tablespoons veg oil
1 pound jumbo lump crabmeat, picked over to remove cartilage or shells
4 saltines crushed (6 tablespoons)
4 scallions, green parts only, minced
1.5 teaspoons Old Bay seasoning
Pinch cayenne
5 Tablespoons mayo
1 large egg, lightly beaten
1 lemon, cut into wedges for serving
1. Adjust an oven rack to lower-middle position and heat oven to 300 degrees. Pulse the bread in a food processor to coarse crumbs; transfer the crumbs to a large bowl. Toss crumbs with oil, salt, and pepper. Spread on a rimmed baking sheet and bake, stirring occasionally until lightly browned and dry, about 20 minutes. Let the crumbs cool to room temp; transfer to a shallow dish, set aside.
To Store: Cover the crab cakes tightly with plastic wrap and refrigerate for up to 24 hours, or freeze up to 1 month. (After the cakes are completely frozen, about 4 hours, they can be transferred to a zipper-block bag to save space in the freezer. Transfer back to a greased wrack on a baking sheet before baking.)
To Serve: Adjust an oven rack on to the middle position and heat oven to 500 degrees. Unwrap the crab cakes and bake until crumbs are golden and cakes are firm, 12 to 15 minutes. Transfer to a platter and serve with the cocktail sauce and lemon wedges!
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