Woke up Crabby…

    appetizers, herbs, seafood 0 Comments

    At what point do you go from being able to have a few margaritas and still feel like 100 bucks the next morning OR have a few margaritas and wake up absolutely crabby!?
    Does this aging happen over night, literally?!


    Last night Mindee and I had dinner (and margaritas) at Tacolicious in the Marina- a neighborhood where the pitch of women’s voices reach a frequencey unlike anywhere else in San Francisco and all the men look and dress the same.  Not exactly mine and Mindee’s type of neighborhood… it’s the authentic tacos and margaritas, not the well groomed men, that keep us coming back for more.  By sun down and the time it takes Mindee and me to finish our first margarita, this place has gone from taqueria to swanky, sleazy, sweaty bar!
    These aren’t the sugar packed and pre mixed margaritas, but rather made with actual lime juice and good quality tequila! So good, they go down like juice!
    Anyway, I woke up feeling, well you know the feeling, not entirely chippery, to say the least.  And the only thing sounding remotely appetizing is something hot, spicy and greasy!
    I mixed together what I had on hand, canned crab (is that tacky?) bell peppers and hot sauce and the result were these perfectly little moist crabby cakes! yum!

    Enjoyed anytime of day for any occasion, casual or fancy, hung-over or chippery, these little guys are a pleaser for sure!
    I topped them with homemade herb aioi to really add to the fat-factor!

    Makes 8 small cakes
    Ingredients:
    3 cans crab
    2 eggs
    1/2 bell pepper diced
    2 T homemade aioli (or mayo)
    A handful of mixed fresh herbs, chopped (parsley, chives, dill)
    1 garlic minces
    1 T fresh lemon juice
    1/4 cup bread crumbs (I used gluten free)
    Sanf and pepper
    Extra bread crumbs for rolling
    Vegetable oil for frying (I used grape seed)
    Mix the eggs
    Add the remaining ingredients
    Divide into 8 patties
    Fill a shallow dish with some bread crumbs, season with salt and pepper
    Line a baking sheet with foil, spray
    Roll the cakes in the bread crumbs and press the crumbs into the crab
    Place the tray in the fridge for about 30 minutes, allowing them to firm up
    Preheat the oven to 300
    Heat the oil in a frying pan
    In batches of four, fry the cakes, about 3 minutes on each side
    Transfer back to the baking sheet and continue with the remaining four
    Transfer the sheet to the oven.
    Heat the crab cakes through, about 10-15 minutes

    Enjooooooooy!

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