crab cakes, wild rice and tomato salad
Meet my oddly lit dinner.
The crab cakes were from Billingsgate. I’ve never made a crab cake in my life. I like to order them in restaurants, though. They are often dry. But these ones were not. They were moist and not too fishy. I have no idea what the filler was, but it did the trick for me. I simply fried them in butter for five minutes on each side.
With it, we had a tomato, basil, feta, red onion salad, with balsamic vinegar, olive oil and garlic dressing.
And some wild rice. That I made more flavourful by adding chopped green onion, poultry seasoning and thyme. And I cooked the rice in chicken stock instead of water.
Along with the crab cakes, I made a crab cake sauce. Because I’m a saucy kind of gal.
Crab Cake Sauce
1/4 cup mayonnaise
2 teaspoons olive oil
juice of 1/2 a lemon
2 Tablespoons grainy mustard
2 Tablespoons capers, chopped
Mix everything together. Voila: A tarty crab sauce.
