I made crab cakes for lunch today and made them just like always – mayo, chopped celery, salt, pepper, eggs, Old Bay Seasoning, but instead of bread crumbs, I used ground up pork rinds and they were really good. They tasted like they always taste really.
The side kinda looks like a shrimp but it isn’t – it’s spaghetti squash cooked with onions, garlic, jalapeno peppers, and chopped tomatoes, with a little fresh oregano.
Vince said it was amazing and better than restaurant food. I guess that’s a good thing. 🙂
JoAnn says
Looks delicious! How did you cook the spaghetti squash? Is there a recipe you used?
judy.blog@gmail.com says
Not really a recipe. I cut it in half, use a grapefruit spoon to scoop out all the seeds and “stuff”. Put it in a pan with the cut side down. Add about 1/2″ of water to the pan. Cover it with foil. Bake it for maybe 45 minutes at 350 to 375. Take it out. Uncover it. I turn it over so the cut side is up. Let it cool til safe to handle. Then, using a grapefruit spoon again, scrape all the “spaghetti” into a bowl. In a skillet, melt a couple of tablespoons of butter. Saute onion, garlic, jalapeno — whatever you want. Add spaghetti squash and seasonings. I add oregano, salt and Cajun Redhead. Stir til the squash is hot. Add a couple of chopped tomatoes – seeds and all.
That’s it. Sometimes we put grated Parsmesan cheese on top if we remember. Today we didn’t remember.
Carol says
Thanks. I was going to ask about this as well. I have one sitting on my counter a friend gave me more than a month ago.
Pat/SC says
We love crab cakes. Do you substitute the pork rinds per measurement of bread crumbs? What brand do you use?
judy.blog@gmail.com says
Walmart only had one brand available when I ordered and it was Mac’s. I don’t measure so I just crushed some of the pork rinds and stirred them in til it looked right.