February 14, 2016

Happy Valentine’s Day! Ah yes, it’s that time of year when restaurants become crowded and overpriced for just one night… So why bother going out? Is it really worth the hassle? If you stay in, you can cook whatever you want when you want, avoid the crowds, and you can also drink a whole lot more wine for a whole lot less money. It’s also the perfect time to show someone just how much you rock in the kitchen.

I originally thought that I would be making Beef Wellington for this weekend’s column. But since I am dining solo this weekend, it didn’t make sense to go through all the trouble – it’s just too much food for one person, and it doesn’t reheat very well. Instead, I decided I would keep it simple and make crab cakes. After all, who doesn’t love crab cakes? Okay, maybe the few of you who have a seafood allergy. I can understand that. But I, for one, am a huge fan of the cranky crustacean… and when it comes to crab cakes, I have very high standards. After all, I was born and raised in Maryland, and the blue crab is our state animal. We know our crab cakes.

Crab cakes super easy to make – aside from the crab meat, all of the other ingredients are usually already in your pantry and fridge: saltines (or bread), dried parsley, mustard, mayo, and of course, Old Bay seasoning. You should ONLY use Old Bay seasoning.

WARNING: If she uses some other knockoff brand of seafood seasoning, she probably doesn’t really love you. Just make a mental note of that.

If you want, you can mix up the ingredients ahead of time and chill. When you are ready, shape them and broil them. Boom! You’re done in less than 15 minutes. Garnish with parsley and lemon, and throw some sautéed veggies (just sauté them while the crab cakes are broiling… multi-tasking, you know you can do it) on the side and you’ve got a great Valentine’s Day meal ready to go.

Now pour yourself another glass of wine and relax!