Birthdays...Sunrise, South Africa, and Surf Crab Cakes

Today was my birthday and I woke up to the most glorious sunrise in our neighborhood.  Unfortunately it took a turn for the worst and one of our famous blizzards came setting in.  It took me 2 hours to drive home from work.  I thanked God that I even made it home okay because there was some serious accidents along the way.

When I made it home, we enjoyed a beautiful bottle of Barista's Pinotage from South Africa.  I stumbled on this wine during a trip to a local store who was featuring this pairing with chocolates and cheeses.  I took one sip and was hooked!  I can't even try to explain how smooth and incredible this red wine is...like nothing I have every tried before.

We then headed into the storm to have date night dinner at Loveland Chop House.  I was going to order crab cakes for an appetizer, but since we had just enjoyed them at home for our Valentine's date night home, I opted for their Two Bite Shrimp and Risotto...amazing!

Crab Cakes with Red Pepper Sauce
Adapted from Allrecipes.com

Crab Cakes:
1/4 cup mayonnaise
1/4 cup fresh chives
2 Tbl minced fresh parsley
1 Tbl lemon juice
1/2 tsp seafood seasoning
1/8 tsp cayenne pepper
freshly ground black pepper
1 pound lump crab meat, cartilage removed
2-1/2 cups Panko bread crumbs

Red Pepper Sauce:
1/2 cup chopped sweet red pepper
1/4 chopped green onions
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 Tbl minced shallots
2 Tbl minced fresh parsley
1 Tbl honey
1 Tbl lemon juice
salt and pepper to taste

T tbl butter
1 Tbl olive oil
Lemon wedges

In a large bowl, combine the first seven ingredients; stir in crab. Add 1 cup of the Panko breadcrumbs to the crab mixture; mix well.

Shape 1/4 cupfuls of crab mixture into patties.  Coat both sides of patties with remaining Panko crumbs, pressing to adhere.  Place on baking sheet; cover and refrigerate for up to 6 hours.

For sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt, and pepper;  cover and process until finely chopped.  Refrigerate until serving.

In a large skillet, melt half of butter and half of oil.  Place half of the crab cakes in skillet.  Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over).  Repeat with remaining butter, oil, and crab cakes.  Serve with red pepper sauce and lemon wedges.

One Year Ago: Almond-Crusted Halibut with Lemon Garlic Butter
Two Years Ago: Creamy Penne Pesto Chicken
Three Years Ago: Champagne Margaritas
Four Years Ago: The Birthday Flirtini
Five Years Ago: Purple Potion #49
Six Years Ago: Lasagna Soup

My newfound obsession (and birthday gift this year), is Glassybaby votives.  I am so in love with these, and thanks to my husband and daughters, they have started me on my collection.  Check out their website, and if you are in the Seattle area, you must see their store...you will be an instant fan too!