It May Not Look Like Much, But You Will Love The Taste!

Being a Southern gal, living on the Eastern seaboard, I absolutely LOVE me some crab cakes! But I also tend to be just a wee bit fussy about how they are prepared. I’ve been known to issue cooking instructions for my crab cakes to the chefs in restaurants. Nor do I have the slightest qualms about rejecting inferior attempts or poor seasoning choices.

But then I saw this luscious crab and shrimp casserole recipe from Heather! I am head-over-heels for this, and I think I could eat it for a week straight without getting tired of it. As Heather says, “The casserole was amazing. I pulled it out of the oven and almost ate half the dish just standing there with a fork. It tastes like a giant crab cake.” Now that is a ringing endorsement!

There are three things that ruin a perfectly good crab cake, in my humble opinion. First, there is that absolutely abominable concoction of spices that most seafood restaurants absolutely drown their dishes in. Yes, I am talking about that sacred cow:  Old Bay Seasoning. This is a perfectly fine blend of spices, but it should be used with the utmost care, as it is wickedly strong. I would really prefer it if they put it on your table as a condiment, so that you could add the level that suits your taste.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Always choose fresh crab, whenever possible. But whether you are getting it fresh or canned, make sure that you carefully pick through it before adding it to your other ingredients to ensure there are no bits of crab shell lurking in there. I have found them in the freshest crab from my local fishmonger and they are almost expected in canned crab meat. It is a horrible feeling to bite down on a shell in the midst of chewing.

Recipe and image courtesy of Heather at Heather Bakes