Today is National Crab Meat Day and since you know I wave the goober flag proudly and must celebrate all bizarre holidays... this was my yummy lunch.
These would make a great party appetizer or lunch or dinner with soup or salad. I ate them on their own with a dollop of homemade tartar sauce.
Shelly's Mini Shrimp & Crab Cakes
1 Yellow Onion, diced
1 Yellow Pepper, diced
2 Green Onions, diced
1 (6 oz.) can Crab Meat, drained
14 Medium, Cooked Shrimp, diced
2 Eggs, beaten
1/4 cup Almond Meal/Flour
2 1/2 oz. Herb Goat Cheese (1/2 a small log)
2 Tablespoons Fresh Dill, chopped
a few twist of Black Pepper
1/2 teaspoon Kosher Salt
Olive Oil or Pam for sauteing
Saute onions and peppers till golden. Set aside to cool. Mix remaining ingredients together. Add cooled veggies and mix till combined.
Spoon into a greased (Pam works great) mini muffin tin.
Bake at 350 for 30 minutes until golden. To reheat: toaster oven or regular oven works great or nuke them.
Serve with Shelly's Homemade Tartar Sauce
3 oz. Fage Greek Yogurt
2 Tablespoons Mayonnaise
3 Tablespoons Sweet Pickle Relish (hot dog topping stuff)
dash Kosher Salt
a few twists of Black Pepper
Whiz in a mini food processor till well combined. Serve with fish, crab cakes, shrimp.
So Happy National Crab Meat Day everyone! I have a new respect for crab since watching the show "The Deadliest Catch" if you haven't seen it. Check it out on the Discovery Channel.
Wanting to celebrate? Here are some other Eggface crab recipes:
Shelly's Mexican Crab Cocktail
Shelly's Crab Stuffed Mushrooms
Shelly's Crab & Shrimp Bake
Shelly's Roasted Veggie & Crab Casserole
Shelly's Foo Rangoon Bites
Shelly's Crab Rangoon Dip
Shelly's Italian Crab Bites
Shelly's Crabby Corn Cakes
Shelly's Corn, Crab and Black Bean Salad
Shelly's California Roll Salad