Ingredients
- 24 oz Lump Crab Meat (drained)
- 8 oz Claw Meat
- 8 oz Backfin Meat
- 2 Eggs
- 1 Cup Diced Celery
- Scallions (mince white portion stalk and separate then trim top of green portion and then finely chop remainder of green portion)
- Juice from 1/2 lemon
- Heaping teaspoon of Old Bay Seasoning
- Salt
- Pepper
- 3 to 4 Heaping Tablespoons of Flour
- Olive Oil
Sauce for Crab Cakes
- 1/4 Cup of Sour Cream
- 1/2 Cup of Whole Grain Course-ground Dijon Mustard spice
- Splash of Cooking Wine
- Juice from 1/2 Lemon
- Salt
- Pepper
- Garlic Powder
Jazzed Up Grits
- 2 Cups Water
- 2 Cups Chicken Broth
- Pepper
- Salt
- Garlic Powder
- 1/2 Cup Sour Cream
Roasted Asparagus
- Asparagus
- White Wine
- Olive Oil
- Salt
- Pepper
Directions
Crab Cakes
Mix crab and egg together well. Add celery, scallions and seasonings. Mix in flour. Squeeze in lemon juice. Stir and hand mix well then form into patties, making sure they are not too think. Place in skillet with hot olive oil brown on one side. Gently turn and brown on other side.
Sauce
Blend ingredients and stir well. Then whisk until creamy
Jazzed Up Grits
Bring Water and chicken broth to a boil, Add grits, salt and pepper to taste, add garlic powder and sour cream, stir well until all lumps are gone, turn down to low hit and simmer.
Roasted Asparagus
Wash asparagus, place in oven safe dish, drizzle with wine, olive oil and salt and pepper. Bake in oven at 350 degrees for 20 minutes.
