What's for Dinner: Baked Maryland Lump Crab Cakes

This was probably the sixth or seventh crab cake recipe I've tried out - partly because I'm always looking for the perfect crab cake recipe, and partly because I forget which ones I've tried. The first time I tried making crab cakes, I hadn't really read through the recipe thoroughly. And I had no idea what all went into crab cakes. But I followed the directions diligently, and was whisking egg yolks and adding oil as I whisked away.... then it dawned on me that the recipe was having me make my own mayonnaise. Needless to say, that recipe was not used again (and I think I took much joy of shredding it into my garbage can).
This recipe isn't by any means the best recipe, but I liked that I was baking the crab cakes instead of frying them. Kind of makes the neon orange macaroni and cheese nestled beside the crab cakes not so terrible (ok, not really).

Baked Maryland Lump Crab Cakes
adapted slightly from Allrecipes.com


1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
2 teaspoons Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3 eggs, slightly beaten
1 pound lump crab meat

1. Preheat oven to 375 degrees. Grease a baking sheet.
2. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
3. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
4. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

What's for Dinner: Fish Tacos

Last week was my birthday, so my goal was to cook as little as possible. I was actually quite successful in that endeavor, but it doesn't make for a lot to post about. I did have a few meals I prepared-- starting with this recipe. It's not really a full on recipe per say. It starts with already prepared panko breaded tilapia. I get mine at Costco -I love having them on hand. I added a creamy lime sauce from Everyday Food, some shredded cabbage and prepared ranchero sauce.

On the side, I have Mexican rice, based loosely on this recipe from Allrecipes.com. After making this, I will never go back to a box of Mexican or Spanish rice again.

Fish Tacos with Creamy Lime Sauce
4 panko breaded tilapia fillets, cut in half diagonally
8 corn tortillas
1/4 head of green or red cabbage, shredded
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
Prepared salsa or ranchero sauce

1. To make the lime sauce, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper.
2. To prepare the tacos, warm corn tortillas one at a time in a nonstick skillet set at high heat, until they are soft and flexible. Fill with 1 tilapia piece, and top with cabbage, lime sauce and salsa. Serve with lime wedges, if desired.

 Mexican Rice
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon cumin (can go less on this, depending on your love of cumin)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/2 cup tomato sauce
2 chicken bouillon cubes 

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with spices and salt. 
2. Stir in tomato sauce, 2 cups of water and bouillon cubes; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.