Crab Cakes with Grits and Roasted Asparagus

Name: Crab Cakes with Grits and Roasted Asparagus
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; 1/4 Cup of Sour Cream; 1/2 Cup of Whole Grain Course-ground Dijon Mustard spice; Splash of Cooking Wine; Garlic Powder; 2 Cups Water; 2 Cups Chicken Broth; 1/2 Cup Sour Cream; Asparagus; White Wine

www.ftc.net

Crab cakes paired with grits and roasted asparagus for a delicious and satisfying meal.

View full recipe on www.ftc.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ftc.net.

Share this recipe:

Cooking tools:

Blender
Oven
Stove
Skillet
Saucepan
Mixing bowl
Whisk
Spatula
Spoon
Chef's knife
Cutting board
Baking dish

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
1/4 Cup of Sour Cream
1/2 Cup of Whole Grain Course-ground Dijon Mustard spice
Splash of Cooking Wine
Garlic Powder
2 Cups Water
2 Cups Chicken Broth
1/2 Cup Sour Cream
Asparagus
White Wine