Fat Tuesday Flavor

While I have never attended Mardi Gras (and I probably never will), I am quite fascinated with all of the color, celebration, and culture that surrounds this lavish season each year.  It’s a lot of fun to bring some of that to our own dinner table as the kids discuss the celebration in school and catch glimpses of specials on the Travel Channel or Food Network.
Many times I go all out, decorating our entire dining room, but this year I kept it, while festive, rather low-key yet colorful, using masks Audley & I purchased last summer while in New Orleans.

 

 

Our menu for the evening was actually quite simple and consisted of Shrimp Creole and rice, Crab cakes, French green beans, and Dijon deviled eggs.
It was a lot of fun to fix and was devoured by the entire family as a little New Orleans jazz played in the background.
This was the first time I have ever attempted crab cakes, a dish my husband has never been fond, or have my children tried.  I wanted crab cakes though, and despite my reservations made them anyway.
Ingredients:
1 6.5 ounce can crab meat
3/4 cup Panko (Japanese) bread crumbs, unseasoned
1 stalk celery, finely diced
2 green onions, chopped
Juice of 1/2 lemon
1 Tablespoon worcestershire sauce
1 Tablespoon + 1 Teaspoon seafood spice rub* (I used Potlatch seasoning from Williams-Sonoma)
1 egg, slightly whisked
salt to taste
**You can replace the seafood spice rub with creole seasoning for another unique flavor**

 

In a small mixing bowl, combine all of the ingredients, mixing well.

 

In a skillet heat 1/2 inch of canola oil until it sizzles.  Cooking in batches, shape your crab patties into 3-inch rounds and gently place in the skillet as to not splash yourself with the hot oil.

 

Cook on each side about two minutes and remove from hot oil to drain on a paper towel.

 

Garnish with slivered green onion and lemon.

 

A little extra squeeze of a lemon slice at the table made for a wonderful little crab cake.  Everyone, including dear Audley, devoured them.
{As for me, I loved how they turned out!}
They’ll make a perfect appetizer for any occasion, which adds variety to any menu.
Linking up with Foodie Friday this week.  Be sure to check out all of the other recipes posted this week.

4 thoughts on “Fat Tuesday Flavor

  1. Your family has got to love and appreciate all the wonderful meals you prepare. You are definitely a “variety is the spice of life” kind of gal!

  2. Pingback: Around the World in { 8 Meals} | Fiddle Dee Dee

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