By now you're probably sick of eating turkey. One thing we never get sick of in our house is seafood - we could probably eat it everyday and not have so much as a peep of a complaint spoken. It's almost the weekend so I hope you have a little bit more down time & more time to cook! Skip the take out or the your usual chicken routine & try this spicy crab cake recipe (or if spice isn't for you, try these). It's got a little bit of spice & the remoulade (aka fancy word for saucy tartar-esque mayo) I adapted from this recipe I found that actually reminded me of these crab cakes I made a while back. It's a great recipe to prep earlier in the day & then stick in the fridge & cook when you're ready because the cooking part only takes a matter of minutes.
You can serve it as an appetizer or load up an entree plate with two cakes & some veggies & call it dinner like we did. We had left overs so I packed up the ingredients (crab cake - wrapped in foil; 2 slices of bread; a small container of remoulade; mixed baby field greens) for a crab cake sandwich that both Chris & I constructed for lunch at our respective offices.
