I love crab cakes, but they’re one of those dishes that are different every place you go. Lucky for me, the ones I make are my favorite. The recipe I use is one by Emeril Lagasse (BAM!) but I’ve made a few adjustments to my taste. The recipe is layered and a bit involved, but it’s worth every minute. I usually make a big batch and then freeze them – once you defrost and heat in the oven (or toaster oven) they make a yummy dinner without the fuss of making them.  One recipe yields about 10 crab cakes. Read the full story for the recipe, tips and photos.

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Photo courtesy of BFeedMe.com – I dug right in this time before taking a pretty picture – sorry!  The dip pictured above is not from the same recipe but it ends up looking the same minus the tomatoes sprinkled on top.

One of my favorite things to do with my sisters is our movie night ritual.  We rent a silly scary movie and make Spinach & Artichoke dip.  It’s by far my favorite savory “movie night” snack and is way beyond better than the Friday’s variety.  The recipe I use is based off of an Emeril Lagasse (BAM!) recipe.  I’ve tweaked some of the ingredients and amounts to my tastes, I use frozen spinach and I don’t make my own tortillas.  For the real deal recipe check here, my version is below.  Enjoy!

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