Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden heavy cream, bread crumbs, brown sugar, Campbell’s soups, casserole, celery, Chiquita, Clabber Girl, College Inn, Cool Whip, crab cakes, crabmeat, crock pot, Daisy sour cream, dessert, Dijon mustard, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s egg, food, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, hot pepper sauce, jalapeno, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, mayonnaise, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red bell pepper, red onion, Ritz crackers, Sara Lee, Sargento, shallots, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white pepper, white wine, worcestershire sauce, yellow bell pepper
Hi everyone! I hope you’re all doing great and having fun trying out new recipes! I sure am, and that’s why I decided to introduce you to my latest favorite. Just recently I came across this wonderful crab cake recipe and I just knew they were going to be a hit! It took me a few days to find the time to make these, and I swear just looking at that picture and thinking about making them, made my mouth water.
I think my husband got a little tired of me going on and on about these crab cakes because one day he said; “Honey, today I’m taking care of everything for you. I’ll do the laundry, walk the dogs and go grocery shopping – so could you please just make those crab cakes before you’ll go crazy?” Haha, bless him! He really did do all those things for me, so I had plenty of time to try making these. Not that I really needed that much extra time for these – 30 minutes was all I needed, and that includes chopping the veggies!
Recipe and image courtesy of Just A Pinch.
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