Date Night Inspo: Crab Crakes and Sauvignon Blanc

Date Night Inspo: Crab Crakes and Sauvignon Blanc

Happy Friday, Loves! I don’t know about y’all, but lately date night at home seems more fun to me than going out to dinner. I can pick any wine I want and eat whatever I want all in the comfort of my home…with my hubby and pup too! Tonight, I am making the Defined Dish Cajun Crab Cakes and Remoulade for dinner with asparagus and a big glass of my current favorite white wine, Honig Sauvignon Blanc.

Because they are light and filling at the same time, crab cakes are one of my favorite meals for a hot summer night. These delicious crab cakes not only pack a big punch of flavor, but they are also Whole30 and Paleo-compliant, like most of the amazing recipes Alex creates.

Cajun Crab Cakes and Remoulade recipe excerpted from The Defined Dish: Healthy and Wholesome Weeknight Recipes © 2019 by Alex Snodgrass. 

INGREDIENTS:

FOR THE REMOULADE

¼ cup homemade mayo

1 tablespoon creole or dijon mustard

1 tablespoon fresh lemon juice (1/2 lemon)

1 tablespoon finely chopped fresh flat-leaf parsley leaves

1 green onion (White and green parts), finely chopped

2 cloves garlic, minced

1 teaspoon capers, roughly chopped

1 teaspoon Louisiana-style hot sauce

1 teaspoon dill relish, no sugar added

½ teaspoon apple cider vinegar

½ teaspoon paprika

½ teaspoon kosher salt

1/8 teaspoon cayenne pepper

FOR THE CRAB CAKES

16 ounces fresh lump crab meat

½ red bell pepper, seeded and finely diced

2 green onions (White and green parts), thinly sliced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper, plus more for serving

2 tablespoons arrowroot starch

4 celery stalks, ends trimmed and cut diagonally into 1-inch pieces

1 medium white onion, halved and thinly sliced (2 cups)

3 garlic cloves, very thinly sliced

INSTRUCTIONS

For the Crab Cakes:

  • Line a baking sheet with parchment paper. 
  • In a large bowl, combine the crabmeat, bell pepper, green onions, mayo, cassava flour, salt, red pepper flakes, black pepper, cayenne pepper and thyme. Use a fork to mix until just combined.
  • Using 1/2 cup measuring cup, scoop out crab mixture and, using your hands, form into patties. Set on the prepared baking sheet and refrigerate for about 20 minutes so that they firm up.
  • Pour the almond flour on a plate. Very lightly dredge each chilled crab cake in the flour and tap off any excess flour. You don’t want them caked in flour or they’ll taste dry, just lightly dusted. Return the coated crab cakes to the baking sheet.
  • In a large non-stick skillet, heat the olive oil over medium-high heat. When very hot, but not smoking, carefully arrange the crab cakes in the bottom of the skillet, taking care not to crowd the pan. You will most likely have to do this in batches. Sear the patties until golden brown and slightly crispy, about 3-4 minutes on the first side. Using a sturdy spatula, carefully flip, and continue to cook on the other side for 3 more minutes. Transfer the cooked crab cakes to a wire rack to keep them from getting soggy before serving. Repeat with the remaining crab cakes.
  • Serve with hot remoulade and enjoy.

To Make the Remoulade:

  • In a medium bowl, combine the mayo, mustard, lemon juice, parsley, green onion, garlic, capers, hot sauce, relish. apple cider vinegar, paprika, salt and cayenne pepper. Stir to combine. Cover and refrigerate until ready to serve.

What are you cooking up this weekend?! Leave me a comment and let me know!

XO,

Brit

Brit’s Picks

Brit’s Picks

I think quarantine-time has finally gotten to me! I actually thought yesterday was Friday, but I’m back on track today and sharing my favorite items with you.

My favorite Zara dress this season is still available and I have been wearing it non-stop. I love this dress because it is light-weight which is essential for a Texas summer, it’s feminine and machine-washable so it is super low-maintenance. On the Zara website, it is not shown with a belt, but I’ve worn it with a couple of my own belts and I really think it makes the dress more flattering. I’ve styled it here with the Loeffler Randall Penny Knot Mules in rose gold. These shoes are worth the hype and they are currently on sale at Shopbop.

1. Staud Handbag 2. Zara Midi Dress 3. Haight Swimsuit 4. Roller Rabbit Robe 5. Cinq a Sept Top 6. Valentino look-alike sandals 7. LoveShackFancy Swimsuit 8. L’AgenceDenim 9. Honig Sauvignon Blanc 10. Loeffler Randall Bow Mules 11. Homesick Candle

I’m also loving this one-pice swimsuit from Haight–it is incredible. I have it in black and will be getting the white too. Because I’m 5’8″ I ordered the medium and it fits perfectly. This Roberta Roller Rabbit robe is perfect for summer and I’m loving the color.

During the summer, most of the clothes I wear are in light colors because of how hot it gets here. I’m loving this monochromatic look with the bow-sleeved Cinq a Sept top, which is currently on a major sale at Saks, paired with the L’Agence Marguerite High-Rise Skinny jeans. I bought a pair of these jeans a few years ago and they are one of my all-time favorite jeans. They are pricey, but totally worth the investment. Speaking of Saks, this adorable LoveShackFancy swimsuit is also on sale right now and is too cute for hitting the pool or beach this summer.

If you are looking for a new white wine, look no further than this Honig Sauvignon Blanc. At $15 a bottle, this wine is crisp, light, refreshing and honestly a great value for money. I have been drinking it for the past month and really enjoying it.

What are your favorites this week? I hope you all have a safe and happy weekend!

XO,

Brit