These Captivating Crabcakes with Wilted Greens are exactly what the title states…Captivating! Honestly, I couldn’t believe they turned out as well as they did. I have a shellfish intolerance, not an allergy, just an intolerance and I haven’t had crabmeat in years, so I thought I would try an imitation crabmeat to see how that worked. I was pleasantly surprised, when the imitation crabmeat did not bother me! My husband was extremely excited because I had not fixed them for him in years for him as well, and let me tell you…he couldn’t stop eating! Oh, and the Wilted Greens tasted like summer time on a plate!
When my son stopped in, conveniently when dinner was done, all I got from him was…what smells is so good…then he preceded straight to the kitchen! My husband always tells me to make extras of everything, because my son can smell cooking in the kitchen like a lighthouse flashing a homing beacon. He exclaimed the same excitement as my husband and dug right in! Thank goodness I was able to put two of them away for a breakfast recipe that I needed for the next day. These Captivating Crabcakes with Wilted Greens seem to be the catch of the night in my home!
These Captivating Crabcakes with Wilted Greens is like summer time on a plate! Add a side of roasted potatoes and this is a great date night spent in! The taste of these babies are very Captivating.
- 1 8oz Package – Louis Kemp Crab Delights*
- ¼ Cup – Green Bell Pepper – chopped fine
- ¼ Cup – Onion – chopped fine
- 1 Large – Celery Stalk – chopped fine
- 1 – Egg – beaten
- 1 Tsp – Mustard
- 1 Tbs – Fat Free Mayo
- 1 Tsp – Mrs. Dash – original blend
- ½ Cup – Gluten-Free – Bread Crumbs
- 1 Tbs – Gluten-Free Flour
- 2 Tbs – Coconut Oil
- 1 11oz Container – Olivia’s Organic Spring Mix
- 1 Tbs – Coconut Oil
- 1 Clove – Garlic – minced – I used a garlic press
- Salt and Pepper - to taste
- Rinse, drain and chop crabmeat and place into large bowl.
- Add bell pepper, celery, onion, egg, and mix well.
- Add mustard, mayo, and Mrs. Dash and mix well.
- Add bread crumbs and flour, mixing well with wooden spoon.
- Form patties with hands, about a ¼ cup per pattie and place in heated skillet with coconut oil on medium for 3 minutes on each side.
- Sautee spring mix in coconut oil with garlic and seasonings until wilted.
*You can use real crabmeat. I used imitation because I have a shellfish intolerance and find that imitation crabmeat does not affect me the same as real crabmeat does. Always remember to check with your doctor about foods that may or may not be on your do not eat list.
These Captivating Crabcakes with Wilted Greens will keep your taste buds at an attention, and make them want more! I suggest you make a few batches for those lighthouse beacons that are flashing through your windows when you’re cooking up something good up in the kitchen. This recipe is also great for those date nights spent in with the one you love. Just be sure to have some stashed for those wayward children and or family members that just may be popping in. Pair your Captivating Crabcakes with and additional side of roasted potatoes and a chilled bottle of Kendall – Jackson’s Sauvignon Blanc.
From my kitchen to yours,
P.S. – If you would like to find out more about the Sauvignon Blanc wine pairing, visit the Kendall – Jackson’s web page today.
P.S.S – Always remember if you have and allergy or an intolerance to food, that your reaction may not be the same as mine, and always check with your doctor before consuming foods that are or could be on your do not eat list.
How do you like to serve up your Captivating Crabcakes with Wilted Greens? Please share below…