It's now the 4th week of Whip It Up, a chance to try a new recipe and show it off (read about Week 3's adventures). Last night, we attempted to eat gluten free at Outback Steakhouse, but they were already out of the pork tenderloin when we got there, so we decided to go back home. We've gotten to the point where we only eat what we want. It's a nice place :).
The conversation after we got inside and both washed our hands:
"What should we eat tonight?"
"Pork tenderloin."
"We already tried that, silly."
"CRABBY PATTIES!"
You SpongeBob fans know what I'm talkin' about. I had been hanging on to the idea of crab cakes in my head for weeks. I had also been hanging on to two cans of crab meat, which I know is a step down from awesome crab cakes, but still. I'm a crab cake amateur. The idea has hung in my mind since my 2007 visit to Richmond, Virginia, where some friends and I dined at The Tobacco Company. It was divine.
So, we set out to prepare Gluten Free Frenzy's Crabcakes with White Sauce. They were so easy to prepare. First, I threw together the spicy white sauce, which is a spicy sour cream with Mexican hot sauce, and my fav, lemon zest. While the peppers and garlic were sauteing, I threw the other ingredients in the bowl, and we were well on our way.
After eating, I decided we needed real, fresh crab, as well as fresh breadcrumbs from some Millet Oatmeal Bread, and that the texture would be greatly improved.
Overall:
The recipe was very easy to follow.
They were very tasty, although texture can be improved (at the request of the boy).
They were incredibly flavorful. You can't skimp on ingredients though. Use the good stuff.
Who doesn't want to eat something with the name crabby patties. Fun!!!
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