Crab cakes are perfect for spreading holiday cheer, ringing in the New Year, as well as serving up a light dinner during summer heat waves. It’s kind of an all-around great dish!
Making crab cakes is fairly simple and generates very little kitchen heat. I like to pair this with my $30 salad. For one, it kind of reminds me of living in Florida. Andy loves both of these so I know I will not get an eye roll or some weird noise he makes signaling to me he doesn’t really want whatever it is I had planned for dinner.
Planning for weekly menus is hard enough to do when you ask what someone wants for dinner this week and you get “I don’t care” as a response, especially when you know the eye rolls and snorts are forthcoming. OBVIOUSLY you do care!
Beer boiled shrimp is something I make for others. Shrimp is kind of the bane of my existence, most seafood really. I can eat salmon only if it’s hidden in a salmon patty. Crab can be covered up in a stuffed mushroom. Crab cakes and fried fish must be covered in lemon juice and tartar sauce.
This recipe is quick, simple and perfect for serving at gatherings. It can be served hot or cold so you can make it while company waits or make it earlier in the day and avoid kitchen detail when guests arrive.
This recipe uses just a few simple ingredients, all easily found at your local grocery store. Celery, lemons, onions, beer, and Old Bay are ingredients I tend to have on hand. Shrimp, not so much. Continue reading “Beer Boiled Shrimp”→