What sides would you serve?!
Answers: I am making crab cakes for dinner tonight but not sure what to make with them. Any Suggestions?
Slaw either a cabbage slaw or a broccli slaw is always a winner with seafood...also some broasted potato wedges. If you need recipes let me know.
i usually have rice or risotto when i make crab cakes...... they make alot of different kinds of prepackaged risotto now that taste great and don't take as long as from scratch
Cole slaw and hushpuppies
how about shrimp salad
Don't forget the sweet chili, lime juice and soy sauce dip for the crab cakes!
broccoli rappi with sauteed in garlic and olive oil
~GREEN BEANS IN RED PEPPER BUTTER
1 red bell pepper, shredded 1/4 c. (1/2 stick) butter 1/4 c. onion 1 tbsp. lemon juice Salt and freshly ground pepper 2 lbs. green beans, washed and trimmed 1 tbsp. butter 1 red bell pepper, cored, seeded, cut julienne
For butter: Melt butter in medium saucepan over medium-high heat. Add shredded pepper and saute until crisp-tender. Transfer to platter with slotted spoon and set aside. Combine 1/4 cup butter with onion in food processor and mix well. Add sauteed peppers, lemon juice, salt and pepper; mix until smooth, about 30 seconds.
Bring 1 quart water to boil. Add beans and cook 8-10 minutes. Drain beans well. Ten minutes before serving, melt 1 tablespoon butter in large saucepan over medium-high heat. Add julienne peppers and saute 2 minutes. Reduce heat to low; add green beans and red pepper butter, stirring to blend well. Cover and simmer until beans are heated through. Serve immediately.
Serve Roasted Asparagus with it:
Ingredients:
2 lb. asparagus
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Zest of 1 lemon
Salt and freshly ground pepper, to taste
1 lemon, cut into 8 wedges
Directions:
Position a rack in the upper third of an oven and preheat to 450°F.
Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears on a baking sheet.
In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.
Bake until the asparagus is tender and just turning golden, 6 to 8 minutes. Transfer the asparagus to a warmed serving platter and drizzle with the pan juices. Serves 8.
A chilled Tomato Soup would also go nicely with this dish.
Ingredients:
2 Tbs. olive oil
5 large shallots, finely diced (about 1 cup)
4 lb. (8 or 9 medium or 4 large) ripe,
juicy tomatoes, cored and cut into big pieces
3 fresh thyme sprigs
1 cup tomato juice, water or chicken broth
1 tsp. sea salt
Freshly ground pepper, to taste
For the salsa:
1 ripe, firm avocado
1 shallot, finely diced
2 Tbs. fresh lime juice
1 Tbs. finely chopped fresh cilantro
2 tsp. olive oil
Sea salt, to taste
Sour cream or crème fra?che for garnish
Directions:
In a wide heavy saucepan over medium-low heat, warm the olive oil. Add the shallots and cook, stirring often, until softened but not browned, about 5 minutes. Add the tomatoes, thyme, tomato juice, salt and pepper. Bring to a boil, reduce the heat to low and simmer, stirring occasionally, for 30 minutes.
Pass the soup through a food mill. If the taste and texture are a little thin, return the soup to very low heat and cook, stirring frequently, until thick and flavorful. Remove from the heat and let cool to room temperature. Cover and refrigerate until well chilled, at least 3 hours or overnight.
To make the salsa, peel, pit and dice the avocado. In a medium bowl, toss the avocado with the shallot, lime juice, cilantro and olive oil. Season with salt. Ladle the soup into individual bowls. Top each with a spoonful of salsa and a spoonful of sour cream. Serves 4 to 6.
asparagus bacon wrap.
yummy!!!
Orzo with veggies..
Orzo is a small pasta shaped like rice. You cook it just like any other pasta.
I stir fried some finely chopped onions, mushrooms, bell peppers, and asparagus until just done (not mushy)
Drain the orzo, add the veggies, and stir.
It tastes great!