Another Double Post Day!
Sunday Selfies Blog Hop and
Shopping Around The World!
First up we will join the wonderful Sunday Selfie Blog Hop hosted by our good friends The Cat on My Head – every Sunday we all “strut our stuff” on the Hop and share our fabulous selves with the blogosphere for a quick peek at us in our Sunday finery! If you click on the badge below you can go there yourself AND using the LINKY tool, add your blog to the selfie hop…..or take a minute or two and visit the folks who ARE in the Hop! They’d love to have you stop by. Teddy is the star of the Hop selfie we submitted today………..
(Mom did another Lunapic photo effect on me!)
Now that you’ve seen Teddy – let’s Shop!
This is the Hop that’s usually hosted by Bacon at Pig Love but he’s been “sharing the hosting” with the Shopping Hop for a while now and this month, Shoko and Kali of Canadian Cats are hosts. They challenged us to come up with a seafood recipe of any kind! Share the ingredients and the costs then visit everyone else to compare prices of things – it’s super interesting AND you get some good recipes too!
This is a delicious recipe for “Crunchy Crab Cakes”………….Mom leaves out the pimiento but that’s just HER. She says she can’t taste them anyway so why add them??? HAHAHA
- 1 (16-oz.) package fresh lump crabmeat, drained (8oz. CLAW meat $4.97)
- 4 large lemons, divided (69 cents each)
- 1 (4-oz.) jar diced pimiento, well drained
- 2 green onions, chopped (79 cents a bunch)
- 1 large egg, lightly beaten – on hand
- 2 tablespoons mayonnaise – on hand
- 1 teaspoon Old Bay seasoning – (3 oz. $3.00)
- 2 teaspoons Dijon mustard (9 oz. $2.69)
- 1 cup panko (Japanese breadcrumbs), divided (8 oz. $1.99)
- 1/4 cup canola oil – on hand
How to Make It
Pick crabmeat, removing any bits of shell.
Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice, pimiento (unless you’re my Mom and then you don’t add it!), and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup breadcrumbs.
Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.
Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.
Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges.
Happy Sunday!!!! Love, Teddy