Let’s cook together | Classic Chicago Magazine

By Samantha Schwalm

Due to these unforeseen circumstances we all find ourselves cooking from home on a daily basis. I thought it might be helpful to all if I shared some recipes and tips for helping come up with menu ideas. Personally, I am using this time to try new things. For example, I am going to make potsticker wrappers from scratch. I promise to document these trials and keep you all update on how they turn out. It is also a time to make tried and true dishes which bring joy to you and your loved ones. My first thought is crab cakes. They are a super easy pretty healthy item to put on your table. Also, a favorite at my house.

Crab cakes can make you feel like you did order in or are eating out. Place two crab cakes on the plate, with mixed greens. I toss my greens in a mixture of 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Then drizzle a little remoulade sauce over the crab cakes and serve. The entire process from start to finish is about 30 minutes.

Crab Cake Recipe: (makes about 5)

1 container of Lump Crab meat

1/4 cup small diced onions

1/4 cup small diced bell pepper

3 tablespoons of mayo

2 tablespoons of Mustard

1/2 cup of panko bread crumbs

1 egg

1/4 cup vegetable oil

Rinse off the carb meat, and set aside in a mixing bowl with the mayo, mustard & egg

Next, sauté the onion and peppers for 3 to 4 minutes until translucent, and add to crab mixture. Mix everything together and make in cakes about the size of your palm. Pat each crab cake in the panko crumbs, until it is completely covered.

Meanwhile, heat the oil in a frying pan, and place one crab cake in the hot oil. Do not place more than 2 to 3 cakes in the pan at a time. Brown on each side, about 2 to 3 minutes for each side.