September 9, 2015, posted by Gina – Last week I made crab cakes for the very first time. I love crab cakes and for some reason thought that they were just too much trouble to make myself. One of my cookbook club members was going to be out of town for our luncheon and one of our big rules is if you can’t attend you find another member to make your dish. She was charged with making a hot appetizer and asked if I would prepare her dish.
I began my search for something delicious. When I choose a recipe, I like one that is a challenge. Maybe not one that is that hard, but one that I have never made before. I truly believe it makes you a better cook and broadens your cooking horizons. I saw a recipe for crab cakes and thought how delicious they would be. That little voice in my head told me they were too much trouble. I continued my search but could not get the crab cakes out of my mind. Something took over and I decided to face my fears and choose the crab cakes.
Really, these are very easy to put together. The recipe came from Barefoot Contessa. I recommend making the crab cakes and keeping them in the refrigerator the day before. Close to serving time, you can fry them up and have them ready. I also made the fabulous remoulade sauce the day before.
Here is the recipe:
Ina says you can keep these warm in a 250° oven which I highly recommend if you are having guests over. I had three skillets on my stove preparing these babies. While they’re warming in the oven, you can clean your kitchen and skillets and look like a pro when your guests arrive. Every single lady in my cookbook club loved these crab cakes and the remoulade sauce. This is a must try.