This summer, we’re taking a road trip in our kitchens. It’s kind of like a regular road trip, without the chants of “Are we there yet?” and no need to fill up the gas tank.
We’ll be traveling through the country together and sampling dishes as we go. A couple of weeks ago we stopped in New England for New England Blueberry Coffee Cake. Today, we’re in the Mid-Atlantic states of Delaware, New Jersey, New York, Pennsylvania and Maryland.
There are so many different foods that I could choose to make for each region we visit. Readers gave me lots of ideas on Facebook of dishes to include. I only wish I could make a decent at-home version of a Philly Cheese Steak. I’ve tried, but fallen short. There’s nothing like the real thing, cheez whiz and all.
One reader mentioned a dish called “Garbage Plate” that is served in the Rochester, NY area. It’s a hot dog (or sometimes hamburger), fried potatoes, baked beans, onions, mustard all covered with chili-meat sauce. Wow! It remind me of the Sloppers that we had in Colorado Springs last summer. A wonderful mess!
I chose to make Crab Cakes. I’m not sure how authentic these are. I’ve only had crab cakes a few times, but these tasted just as good as those I’ve eaten in restaurants. They’re quick and easy to make, but I’m not going to lie – they are a little expensive. Yummy though! Here’s what you’ll need:
Sorry about the blurriness of that photo. I’m not sure what was going on with that. Also, you’ll need an egg in addition to the other ingredients.
- 2 cans crab meat (6 oz each), well drained
- 3/4 cup Italian style bread crumbs
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red pepper
- 1/4 cup finely chopped celery
- 1 tub Savory Garlic Cooking Creme, divided
- 1 egg, beaten
- 2 Tbs. cocktail sauce
- Place crab meat in bowl and shred lightly with a fork.
- Stir in the veggies, 2/3 cup Cooking Creme and the egg.
- Combine well and form into 9 small patties.
- Cook in a non-stick skillet coated with cooking spray over medium heat, about 3 minutes on each side or until browned.
- Stir remaining Cooking Creme and cocktail sauce together. Serve over crab cakes.
Adapted from Philly Cooking Creme recipe.