Last week my husband and I flew to Baltimore-Washington Airport and upon arrival had only one thing in mind, dinner. It was past dinner time; however, as we drove down the BW Parkway, we ponder about different meals and restaurants; Olive Garden, TGI Friday, and the such. We did not agree or shall I say, we had no idea about what the heck we really wanted to eat. Before we knew it, we have crossed the line between Maryland and Virginia and had to make a decision. Our Beltway exit was approaching and suddenly, it hit us; we both wanted crab cakes. We also realized that we were few minutes away from our favorite grocery store, Wegman’s, bingo! They have the most wonderful crab cakes so, you’ll guess what happened next? smile!
Approximate Prep and Cooking Time: Under 20 minutes
Approximate Cost: $22.32 or $11.16 per serving
2 Wegman’s Signature crab cakes ($18.00)
½ pack of Wegman’s Beet-Spaghetti ($2.17)
6 yellow cherry tomatoes (.50)
1 Avocado ($1.00)
½ red onion sliced (.30)
1 tbsp. Angie’s Basting Oil for the tomato salad and to sauté the cakes (.35)
Salt and pepper to taste
Prepare the salad by cleaning and slicing the tomatoes, as well as slicing the red onion.
Add them to a bowl with ½ tbsp. of my basting oil and salt and pepper to taste. Refrigerate.
Add ½ tbsp. of my basting oil to a sauté pan, cook the crab cakes until golden and done inside but yet moist and tender. Remove and set aside for 4 minutes to rest before serving.
Add ½ tbsp. of my basting oil if needed to the same sauté pan and cook the beet-spaghetti for about 4-5 minutes.
We were ready for our quick feast, I just sliced the avocado and was done for the day.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.