Crab Cakes

Yesterday for dinner I ate Crab Cakes!  Yep, that's not a typo, you read that right.

 Crab Cakes Y'all!

This recipe was super easy and made enough for two servings so I get to eat it again today without having to prepare anything.  However, when my husband is around he will eat the other portion (evil glare in his general direction).

Ingredients:

8 oz Lump Crab meat
2 Tbsp Brown Mustard
2 tsp Chesapeake Bay seasoning
1 Tbsp Lemon Juice
1 Tbsp of Chopped Fresh Parsley
2 Melba Slices of Melba Toast (ground)
A dash of Sea Salt & Garlic Powder

Combine all ingredients in a bowel.  Bake at 375 for 15 minutes.

All of the ingreidents on top of the Yummy Crab!

Whoops!  Forgot to add the Parsley!

So originally, I saw someone else make these in a mini cupcake pan and they looked amazing.  This made would have made 16 mini crab cakes.  However, since you can't use anything to assist with the non-stick aspect, I now firmly believe that the person that posted said photo knows Voodoo and I don't trust them.  Mine ended in "disaster" and I finally just scraped it all back together in the bowl and formed them into patties and put them on a cookie sheet.  I used an ice cream scoop to help measure the patties to the same size.  This made 8 patties for me.

 The picture only includes 3 of those because I of course had to taste test them immediately!  I served them over some Romaine Lettuce and Tomatoes with the Mustard Vinegar Dressing.  Yum!