Over the otherwise busy weekend, I picked up a couple pounds of shrimp and thought about the crab cakes I'd had at Ruby Tuesday a while back, and devised that there was no way in hell that making a similar seafood fritter of my own would be terribly difficult.
I don't know what to call what I have planned out here, since I am not frying it, I can't exactly call it a "fritter," and witty names have escaped me of late.
First thing's first...
The reason why I hadn't been posting my cooking as much as normal; I been busy as FUCK this summer, what with a constant rainy presence mandating that I cut my yard at least once weekly, getting engaged and generally having a good time with my woman outside of the house among other things. I still cook about 3 times a week -- yielding enough leftovers to make up for the remainder -- but it is generally usually something quick and simple not worth posting or something I have already done and posted.
But before I start assembling good food, I needed to clean up my fucking kitchen. This is simple in my house, I just load the dishwasher with items that would be needed to complete the meal, then left the house for a while to grab the rest of the supplies and kill 2 hours, since Katie is in class and I don't like to eat without her unless I just can't wait.
[Phlip note -- my lunch is at 11:30am, sometimes waiting just isn't an option]
Now, where were we? Ahh, good old supplies.
Using some of this recipe and some of this one, both found on the internets, I decided that I would substitute shrimp for the crab meat because, as stated above, a pound of shrimp was $5 while one pound of IMITATION crab meat was $11 even at Wal Mart (!!!). Right, I will go with what makes sense.
So, let us build a toolkit for this...
[Phlip note -- this kit is HIGHLY modified from the above links, so much that I probably shouldn't have even posted them in the first place.]
- 2 tablespoons
olivevegetable oil (to sautee onions)
- 3/8 cup
olivevegetable oil (to go IN the mix)
- chopped onions
(16 ounce) can canned crab meat, drainedpound 41-60 shimp, cleaned/tailed
- 2 eggs
- 1 tablespoon mayonnaise
- 8 ounces buttery round crackers, crushed
- various seasonings (those who have seen me cook know how I get down)
- 1/4 cup dry bread crumbs
- 1/4 cup Jiffy (or Bisquick, whichever is on sale) baking mix, with requisite milk (or half and half in my family) to mix.
Anyways... Start by thawing the shrimp, remove the tails, cleaning once more and setting them aside:
Put those crackers in a bag and pulverize them nicely:
Next, sautee the onions until tender, seasoning to taste:
Then, mix the baking mix/milk and ONE of the eggs until smooth, then combine shrimp/crab, sauteed onions, egg, mayonnaise, crushed crackers, bread crumbs and seasonings:
[Phlip note -- if you're the type who would like for yours to have more meat, then this is the time to add it, to your preference... I happened upon some canned crab meat for a decent price and got a 6oz can to dope things up a bit]
Stir the mixtures together until consistent. Spray a muffin pan with baking spray, and spoon amounts of your choosing each into a spot in the muffin pan:
The recipe I found said to bake for 15 minutes, then turn and bake for another 10-15, but I am playing this one on sight.
The yield was supposed to be 12 cakes, but I came up with 15, see:
Being that I did myself the favor of preparing and cooking up the cakes, I am going the steamed route for side items...
Steam-in-bag broccoli and another for rice, both courtesy of BirdsEye, will make this meal complete. Well, almost complete, as beverage is needed. See:
Well, using two differing recipes for this, adding to and subtracting from, to my own tastes/available ingredients, I would say that these came out pretty good...
I will let The Katie tell you how it is when she comes in to eat, then we can decide whether or not this (or a variation) has made the rotation.