"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
Guys, guys -- gather round. This is about to become your favorite appetizer. It won a contest
sponsored by both Redbook Magazine and the National Honey Board, and it's not only delicious,
but super easy.
Whenever you wonder what to make for breakfast, brunch, lunch, or dinner, crab cakes are the
answer.
And here's why: They can become sliders if you put them in a bun, they can be placed on a
green salad, they can nestle into an eggs benedict, they can top a pile of pasta or rice, they can
even rest atop a steak.
They can slip into a taco with some salsa, rest aside a bowl of soup, even be made into gigantic
crab burgers. Or just have them as is, with this killer Asian-inspired sauce. Oh -- and if fresh
crab is affordable, use it. But if not, canned crab is actually pretty delish in this yummy creation
of mine:
15 oz. canned crab meat, drained
1/2 Cup gingersnap crumbs (just whirl the cookies in a food processor or blender)
2 Tbsp. honey
1 egg
1/8 tsp. cayenne pepper
3 green onions, minced
1 Tbsp. oil (I like coconut oil)
Mango-Peanut Sauce
1/2 Cup chunky peanut butter
1/4 Cup honey
1 mango, chopped
Prepare sauce: Mix peanut butter, honey, and mango in a sauce pan over medium heat,
until well blended. Keep warm.
Form crab mixture into 4 patties. Sauté in oil 5 minutes per side, or until golden brown.
Serve cakes drizzled with Mango-Peanut sauce. Makes 4 servings (one patty per
person). OR... make them smaller for tiny appetizers. OR... double or triple this recipe
to make more!
Joni is an award-winning playwright, the author of 20 books, holds a master of fine arts degree
in professional writing from USC, and is frequently published in major magazines. Tune in to
her radio advice show at AM1380, at 9 a.m. Pacific Time, on saturday mornings.
A former TV talk show host in Los Angeles, she is also a TV spokeswoman across the U.S. for
various corporations, and highly in demand as a public speaker.
She is founder and former CEO of Holy Cow, an organic line of cleaning products, the winner of
dozens of cooking contests, and a former model and Miss California. She is married to TV
personality Bob Hilton, and they are the parents of four children.