You probably know that Shawn and I are Catholic, so Fridays during Lent mean no meat. Now for a lot of people, this isn't really a big deal. Lots of Catholics just eat fish on Fridays. I don't mind fish, but it's never been one of my favorites, and I've never really learned how to cook it. Typically, if I want to make fish, I pull out a bag of Gorton's frozen fish filets, pop a few of them in the oven, and call it good.
This year, though, Shawn and I have agreed that we should try to branch out a bit...try new things on Fridays. I've pulled a recipe out of a magazine to try salmon, which is a huge deal for me (I've only ever had smoked salmon, and I hated it). And a friend of mine recently gave me a link to a recipe for crab rangoon, which I actually think sounds pretty good!
So that's what I decided to try making tonight...crab rangoon. I got all the ingredients, but then I re-read the recipe and realized that the filling mix needs to refrigerate overnight.
So. Hm. Now what to do? I was actually in the mood for crab, so I thought about possibly making crab cakes. I looked at a recipe I've tried once or twice before, but I don't have any tartar sauce. I started looking on allrecipes.com (one of my favorite sites for finding recipes), but I couldn't find a recipe that I actually had all the ingredients for. So....I kind of made one up!
I basically used this recipe as my base. But I don't have lemon juice, tarragon, or crackers. And I don't like red pepper flakes. So I decided to pull some other flavorings and seasonings that I had seen in other recipes, and put them in here. This is basically what I came up with!
In a medium bowl, whisk together 1 egg, about 4 TBSPs mayonnaise, garlic powder (I eyeballed it), a dash or two of Worcestershire sauce, about 1 tsp of brown deli mustard, and some sliced green onion (I sliced up most of two "bulbs"). If the consistency looks too runny, add a bit of mayo. Then stir in two 6 oz cans of crabmeat (drained first). Once that's mixed in, start adding in dry bread crumbs until the consistency looks right (I just eyeballed this....maybe 1/2 cup? 3/4 cup?).
I divided the mixture into four equal-ish portions and formed them into cakes. Then I melted 1 or 2 TBSPs of butter in a skillet over medium heat (but I did turn it up to medium-high after a few minutes), and cooked the cakes, about 5 or 6 minutes on each side (until golden brown).
I have to say...these crab cakes were pretty darn good! And since I'm normally a very "follow the recipe to a T" kind of cook, I was also impressed with myself that I was able to improvise and end up with something more than just edible. :)
Here are the cakes after the first flip: