Pan Seared Crab Cakes and Eggplant Margherita

As you may have noticed, I've been a bit lazy about blogging over the last few months.  Performing in a play, taking on extra projects at work, and traveling through Costa Rica can do that to a person.  But enough excuses...I am back.  And to lure you back to reading my blog, I bring to you some of my greatest recipes of all time!

First, I present my pan seared crab cakes!  And who on God's green earth does not love crab cakes (those with shellfish allergies excluded)? 


Here's what you need for the crab cakes:

• 1 lb lump crab meat
• 3/4 cup panko bread crumbs (you can also hand-crumble stale bread)
• 1 tsp old bay
•  1/4 cup mayonaise
• 1 egg
• 1 tbs lemon juice
• 1 tsp dijon mustard
• 1/4 cup fresh italian parlsey, chopped 
• salt and pepper
• butter (for the pan)

 1. In a small bowl, whisk together wet ingredients (mayo, egg, lemon juice, mustard)
2. In another bowl, combine bread crumbs, old bay, parsley, salt and pepper
3. In a large bowl, add the crab meat.  Be sure all the shell pieces are picked out.
4. Add the wet and dry ingredients to the crab meat.  Use your hands to carefully combine until the consistency is moist, but firm enough to form patties.  Be careful to leave those delicious crab lumps intact!
5. Form into small to medium sized patties.  The recipe makes about 5-7 medium cakes.
6. Chill the cakes in the fridge for about 15-20 minutes.  This helps firm them up and keeps them from falling apart in the pan (this is a great time to get to work on the eggplant recipe below)!

These cakes are chillin'!

7. Melt a tablespoon of butter in the pan and saute the cakes on low-medium heat for about 4 minutes on each side.  The ideal crab cake is warm throughout and golden brown on both sides. 





Next, is my eggplant margherita!  This colorful dish makes a lovely compliment to any meal.  It is simple to make, healthy, and really beautiful to look at! 

Ingredients for Eggplant Margherita:

• 1 medium eggplant, sliced in 1/4 inch thick rounds
• 2-3 medium sized tomatoes, sliced thin (any variety will do, but I am proud to say I used fresh  vine tomatoes from my cooperative farm share)
•  A bunch of fresh basil (you can also use dried if you are out of the fresh stuff)
• 1/4 cup grated parmesan cheese
• 1/4 cup mozzarella cheese, shredded or cut into thin strips
• olive oil
• black pepper

1. Preheat oven to 400 degrees
2. Grease a baking sheet with olive oil
3. Add eggplant rounds to the baking sheet
4. On each round, layer a tomato slice, basil leaf, and several mozzarella slices
5. Sprinkle the eggplant rounds with parmesan cheese, black pepper, and just a drop of olive oil
6. Bake for 10 minutes, or until eggplant is soft and cheese is slightly melted

Behold!  The final result!

I served my crab cake dinner with margherita eggplant and smashed potatoes!  Try this one for yourself next time you have a special occasion (or next time crab meat is on sale)!  Add some basil garnish for some extra panache and enjoy!