As newlyweds long ago, we enjoyed dining out at restaurants on New Year’s Eve. But early on, we realized that the menu prices were much too “champagne” for our “beer” budget, so we decided to create those same dishes at home…for a fraction of the cost. And, a Fenster tradition was born.
Gluten-Free Crab Cakes for New Year's Eve
Since we love seafood, each New Year’s Eve finds us preparing a variety of seafood dishes that would have cost a small fortune in a restaurant.
This year, we are feasting on shrimp, lobster, mussels, scallops, and crab legs. We’ll roast some vegetables and potatoes, and—after we are completely stuffed—end with a light dessert of sorbet in chocolate cups and a robust coffee. Maybe a little champagne, too. Plus, I will make Crab Cakes using the recipe from the back of the crab container (gluten-free bread crumbs, of course).
Once in awhile, we veer from tradition on these crab cakes and use something besides the usual seafood seasoning. Then, I turn to the Gourmet Collection of McCormick seasoning blends for variations, using the same amount of seasoning blend…or more, to suit your taste. Here are some variations:
[1] Southwestern Crab Cakes: McCormick Southwestern Seasoning plus guacamole as the dip
[2] Italian Crab Cakes: McCormick Tuscan Seasoning plus marinara as the dip
[3] Cuban Crab Cakes: McCormick Cuban Seasoning plus mango salsa served on top
What are you eating for New Year’s Eve? In the meantime, I wish you joy and prosperity in 2013.
