Well guys, I hate to say it, but it’s another one of those Mondays. Yuck. It’s true they never get easier, but thankfully once we get past today it always seems to get a bit easier, right?
Today I have a new recipe to share with you, and all of the credit for the idea even popping into my mind goes to Craig. You see he’s a Maryland boy, through & through. He was born & raised there; and most of his family lives there.
He is a DIEHARD Ravens fan. (well, we both are…but now you know where I get it from)
(that’s Craig & his cousin Steve after the win over the 49ers on Thanksgiving night. This may be one of my favorite pictures that I have ever captured. Emotion is ALL over their faces & it CRACKS me up everytime I see it )
We are also big Orioles fans. In Craig’s vows to me, one of his lines was ‘in Orioles induced sickness & in health.’ I’m sure if you follow baseball, you will find that pretty funny as well. Even though the Orioles haven’t been doing so well for the past few years, we still love ‘em.
Now lucky for us, we can buy Natty Boh in Florida (even though it’s difficult to find sometimes), we can still be Ravens & Orioles fans, and Old Bay is in every grocery store. But we CANNOT find good crabs down here.
No more ‘k’ krab for this girl. Only ‘c’ crab will work! I guess you could call me a crab snob…and I’m ok with that.
We both love crab cakes, and I hate only being able to have them like twice a year when we make a trip to Maryland. So I decided to come up with a substitution. Shrimp cakes! Even though nothing could ever replace crab cakes, these are do a really good job of satisfying my crab cake craving (say that three times fast ) …for the time being at least. I think it’s because of all of the Old Bay that I used. Love that stuff!!
Old Bay Shrimp Cakes
Makes 8 shrimp cakes.
- 2 cups cooked shrimp
- 2 egg whites & 1 egg, beaten
- 1/4 cup 0% plain Greek yogurt (I used Chobani)
- 2 tbsp. butter or margarine, melted
- 1 tbsp. lime juice
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 & 1/2 tsp. Old Bay + additional for topping
- 1/4 tsp. Cayenne pepper
- 1 tsp. garlic powder
- 2 cups panko crumbs
- EVOO, for cooking
1. Preheat oven to 350 degrees.
2. In a chopper or food processer, take you shrimp & pulse them in the chopper until they are no longer whole. This should be pretty quick, they chop easily.
3. In a large bowl combine the rest of the ingredients. Once it is well combined, add in the shrimp. Shape into 8 cakes.
4. Preheat a large skillet over medium heat, drizzle EVOO in pan. Once heated, cook the cakes for about 3 minutes each side, or until slightly browned. You will probably have to cook them in two batches.
5. Put the cakes on a cookie sheet, sprinkle them liberally with more Old Bay & then bake for about 17 – 20 minutes.
6. Serve with sweet and spicy sauce (recipe below), if desired.
Sweet & spicy sauce
(Recipe from Gina)
1/2 cup apricot preserves
1 tbsp. rice wine vinegar
1 tsp. crushed red pepper flakes
Combine all & mix well.
The sauce isn’t necessary, but it adds more more flavor to them. Kind of gives them even more of a kick. I like the whole sweet and spicy combination, and this sauce is just that!
We enjoyed these yesterday while watching the NBA All Star game, which was right here in Orlando! It was pretty cool to see it take place here- only happens like once every 20 years.
Hope you have a great Monday! And if you need a little morning pick me up, you could always stop at Starbucks. I have a few excuses that you could use.