Welcome to our little bit of knitterly Heaven- I'm so glad you found your way here!
Our goal is to teach beginning knitters some tricks of the trade as well as to work enough swatches to have a finished afghan by the end of the year! Join along with us as we learn about patterns, cables, lace, and some other handy techniques! A new pattern will become available each month ranging from newbie to adventurous. So stop on by, pick your pattern and knit along with us!

All patterns can be found here as well as on Ravelry.com!

Saturday, October 13, 2012

31 Days At The Table: Crab Cakes and Rosemary Roasted Potatoes

Hello All and welcome to Day 12 of our 31 Days At The Table Challenge.  Today was ''Fishy Friday'' and we make crab cakes!  Enjoy!

8 oz container lump crab meat
2/3 c Panko bread crumbs
2 T minced red bell pepper
1 T minced onion
1 t Old Bay Seasoning
2 eggs, divided
1 T mayo
1 T fresh lemon juice
2 T butter
2 T olive oil

Combine crab, 1/3 c Panko, bell pepper, onion, and seasonings.  Set aside.
Beat 1 egg, whisk in mayo and lemon juice.  Add mixture to crab and combine.  Form into patties.
Beat remaining egg.  Lightly brush patties with egg and dip into remaining bread crumbs to coat.
Heat butter and oil in skillet over medium heat.
Brown cakes for 3 to 4 minutes on each side, until golden brown. 

Roasted Potatoes

2 lbs small red potatoes, halved
2 T olive oil
2 t paprika
1 1/2 t crushed Rosemary leaves
1 t minced garlic
1/2 t each salt and pepper

Mix oil and spices in a large bowl.  Toss with potatoes. 
Roast in a 425* oven for 30 minutes or until potatoes are fork tender.  

I wasn't able to find any fresh lump crab, so we used the canned variety.  They turned out fine, but I think they'd be even better with the fresh stuff.
If I'm in a hurry for making the potatoes, I'll steam them in the microwave for a couple of minutes before I put them in the oven.  It can cut out half the time and they still taste roasted.


One Year Ago...
Cheesy Potato Soup

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