Meeting boyfriend’s parents for the first time is surely a daunting experience, while meeting your boyfriend’s best buds can be as tricky. I have dated my husband long enough to have forgotten how the experience felt like and I’m blessed to have become friends with most of them over the years.
Somehow I can still remember vividly the first time meeting D, whom my husband often referred as multitalented- DJ, chef (who has worked in nearly all the top notched restaurants in town) and committed gourmet. When we first met 8 years ago, instead of the awkward silence for new acquaintances, he started his unapologetic talk on pasta and their different sauces… I knew we would be friends instantly!
Last night while I was patting my crab cakes in the kitchen and wondering how the two of us can finish a dozen of crab cakes, D called my husband. 1hr later he came to our rescue -with a 21 year old Japanese whisky in hand!
Moist and flavorful, crab cakes are perfect as appetizer, lunch, or light dinner! I can eat them on a sandwich, between crackers or just plain with my favorite sriracha mayo!
As Julia Child said, “It’s fun to get together and have something good to eat at least once a day. That’s what human life is all about — enjoying things.”
D left the whisky at our place afterwards, for that I’m sure we will be having him with us a lot more in the future!
Serving: 10-12 palm sized crab cakes
Ingredients:
- 1pound canned crabmeat
- 1/2 cup crushed Ritz cracker
- 2 spring onions ( using both the green and white portions), finely chopped
- 1/3 cup mayonnaise
- 2 egg
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 1 teaspoon garlic salt
- 1 teaspoon salt
- Flour, for dusting
- Oil for frying
- Favorite dipping sauce (sriracha mayonnaise for me)
Directions:
- In a large bowl, mix together all ingredients, except for the flour and oil.
- Mould into patties and then dust with flour.
- Cover and refrigerate for half an hour
- Heat oil in a frying pan over medium heat.
- When oil is hot, carefully place crab cakes in pan and fry until browned, about 4 to 5 minutes.
- Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes
- Serve warm with preferred sauce.
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