The REAL Crab Crab Cakes

The Thursday before Christmas. Christmas Eve. Well, we aren’t having these crab cakes tonight. We had them last week and last Saturday.  The recipe was chosen by Lauryn of Bella Baker Blogspot.   There are some great things cookin’ over at Lauryn’s so make sure to visit her site.  In the meantime, this was our experience with crab cakes and the smarter tartar. Don’t you just love saying that?! tongue_out 

Saturday Edition: Pictured above, was the REAL crab.  I made small (about 2 1/2 ” round) cakes for our party. 

Wednesdays Edition:  Tuna Cakes with smarter Tartar.  We made 6 cakes out of the recipe instead of 8. 

The TUNA Cake

Follow the recipe on page 240 and 241 of our book, The Food You Crave by Ellie Krieger just like I did…except… 

I used Tuna instead of crab for the first version: 

 

 

I added Mezzetta Pepper Rings to both the cake and the “Smarter Tartar”: 

 

Lastly, I drizzled the top of the cakes with EVOO instead of spraying with cooking spray (is that even healthy?!). 

For the smarter Tartar (oh that just tickles me laughing),  I used all Greek yogurt (no mayo) and I used the Mezzetta Pepper Rings instead of the sour pickles.  

The result of the “Tuna Cakes with smarter Tartar”:   The cakes were a bit dry. The Tartar was great! 

 

Saturday’s Edition:  Crab Cakes with smarter Tartar, they were better.  More moist, different flavor (obviously).  Both versions were quite good and I would make them again but I think I’d add a little more ….oh, lets say Worcestershire sauce and spice?   That might be JUST the thing. 

Great pick, Lauryn!   

Happy Holidays, Everyone and, if you have time, visit this post and let me know your favorite ornament.  If you have a pic on the web, provide the link, if not, describe it.

Joanne

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