Happy Mother's Day to all of our friends, family and W+A followers who are mamas. We appreciate all you do! Sundays are the perfect day for us to catch up on some writing and food prep for the week. This past weekend I was inspired by an old lunch spot that my coworkers and I used to frequent called Bulls Head. During the summer season, they would prepare the most delicious summer salad of fresh greens topped with their homemade crab cakes. Since their closing, I knew I wanted to recreate their dish, so we did! Here's what you'll need for this super simple recipe, a perfect dish to serve while dining al fresco with friends. Ingredients: 1 lb crab meat , jumbo lump/back fin 1 large egg 3 tbsp mayonnaise 1 tsp Dijon mustard 1/4 tsp garlic powder 1/2 tsp paprika 1/2 tsp salt 3 tbsp red bell pepper , finely diced 1/3 cup green onion , finely slice 1 tbsp parsley , chopped, fresh or dried 2/3 cup butter cracker crumbs oil , for frying
hubby + wife creating tasty libations and full-flavored meals in their very own kitchen.