Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

Valentine’s Day Dinner

Written by Patti on February 14th, 2011

Good Morning Darlings!

Welp, today’s the day. The day we make those who are so special to us feel even more special. This does not mean you have to have a significant other – or more specifically, it means that a significant other can mean lots of different things.

It could be your best friend, your child, your dog. Doesn’t matter. Just give someone you love a big hug and enjoy the day together. And tonight, cook up something special.

Eric and I love to cook together and it’s a rare occasion on a weeknight. But tonight at our house it will be crab cakes and pasta with cream sauce, fresh green salad and lemon souffle for dessert. Crab cakes are one of those fab dishes that are super easy and impress everyone. Just add bubbly! Here is a great recipe from Miss Paula Deen, who knows what we southerners like. I would omit the bell peppers, but that’s just me. And I would let the cakes rest in the fridge before I dipped them in flour and fried them, just to make sure they keep their shape. And one more note: I like buying big king crab legs instead of the canned crab. This way I know where the meat came from and there is less chance of shells. You just cut them up the middle and pull out the crab meat. Easy peasy.

Paula Deen's Crab Cakes, Courtesy of Food

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Don’t they sound good? See? Now go impress your loved ones. And don’t bother baking – let your neighborhood bakery do the work.

Happy Valentine’s Day everyone!

xoxo, Patti

Today blogging to Ella Fitzgerald – That Old Black Magic


1 Comments so far ↓

  1. Stitchfork says:

    Hope you are enjoying your crab cakes and lemon souffle! Happy Valentine’s Day!
    xo Cathy