Baking for Bookworms: Crab Cakes from Meg Cabot’s Royal Wedding

IMG_3389.jpgI apologize for not having a picture of the crab cakes. I turned my back and they were gone. But I promise I will update this post with a picture because I plan on making these again very soon…

There are few proposals more tried and true than proposing over dinner. Princess Mia has gone through her fair share of craziness, but luckily she has her future prince-consort Michael who plans a special proposal complete with a ring in a glass of champagne (which always seemed like a problematic method to me, but I’m glad she didn’t swallow it or break a tooth on it as I always imagine people would do.):

 

“I did tell him that we are absolutely one hundred percent going to have to elope because there is no way I’m going through what William and Kate did on their wedding day. That was completely ludicrous. Sweet to watch on television if you weren’t there yourself, but the behind-the-scenes drama was insane.

He agreed.

Except a little while later, after we’d finished dinner—I have to admit, I was so excited and happy I could barely finish my shrimp pasta, though I did manage to polish off all my crab cakes and lemon sorbet in limoncello—and we were both in the hammock, looking for shooting stars (I do not think that last one was a satellite no matter what he says), he said, ‘My parents are going to be really disappointed if we don’t have a wedding.”               119

 

Meals take on special import when they’re centered around special occasions (where would cake be if not for birthdays and weddings?) and I love the simple, yummy meal Michael puts together for himself and his new fiancée. I also love that even the most serious moments for Mia area always injected with a kind of fun and appreciation for life.

 

Crab cakes are a very easy dish to pull off—usually the biggest problem is getting them to stay together in a cohesive patty. This recipe holds together and tastes great—even with imitation crab, which means this meal is budget friendly too. You can make this recipe dairy-free by omitting the cheese and yogurt in favor of 3 tablespoons of mayonnaise.

 

Crab cake recipe adapted from Jo Cooks.

 

Ingredients

  • 8 oz crab meat (imitation okay)
  • 1 egg
  • 3 thinly sliced green onions
  • 1/3 cup panko bread crumbs
  • 2 heaping tablespoons ricotta cheese
  • 1 heaping tablespoon Greek yogurt
  • ¼ cup grated parmesan
  • 1 tsp (more or less to taste) sriracha
  • 2 tsp lemon juice
  • salt and pepper to taste (about ½ tsp each)
  • 1 tablespoon olive oil, for pan frying

 

Combine all ingredients in a bowl except for the olive oil. Mix thoroughly. If mixture is too wet, add a little more panko, if mixture is too dry, add a little more mayo or yogurt.

Form into patties (I made about 10). In a pan over medium heat, heat the oil. Cook patties until golden brown about 3-5 minutes per side.

Serve with some sort of green vegetable or other dish of your choice (I made roasted veggies—I put whole mushrooms, a head of cauliflower—broken into florets, and a pint of grape tomatoes on a baking sheet lined with aluminum foil. I drizzled them with olive oil, added a little salt and fresh ground pepper and some minced garlic. They roast for 20 minutes at 400F and are a lovely, simple accompaniment).

 

Is there a dish or treat that reminds you of a special occasion?

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One thought on “Baking for Bookworms: Crab Cakes from Meg Cabot’s Royal Wedding

  1. This looks like a fun thing to try and since it can be made dairy free and with imitation crab, papa might not protest. Thanks for sharing.

    Like

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