Crab Cake Slider w/ Baked Fries

August 28, 2014 at 5:07 PM | Posted in Crab Cakes, Ortega | Leave a comment
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Today’s Menu: Crab Cake Slider w/ Baked Fries

 

Crab Cake Sliders Fries 014

 
We’re getting a one day break from the humid weather, the humidity returns tomorrow they say though. Ran some errands for Mom and caught up on some things around the house. Dad is doing a lot better it seems, making a slow but sure progress. Fired up the grill for lunch, grilled a Bluegrass Lean Brat. Then for dinner tonight I had a Crab Cake Slider w/ Baked Fries.

 

 

 

Crab Cake Sliders Fries 006
I’m using Kroger Private Selection Maryland Style Crab Cakes. They come frozen and there’s 2 to a box. To prepare them just preheat the oven on 400 degrees and bake for 30 minutes. Nothing beats a fresh made Crab Cake, but these are too good to be frozen! They’re just the right size, about 3.5 ounces each, and full of flavor. Baked them for about 30 minutes and they were done. Served then on a Pepperidge Farm Wheat Slider Buns. Topped them with Louisiana Remoulade Dressing and Arugula. This makes one delicious Slider! The taste of the Crab Meat and Remoulade Sauce, then the Peppery taste of the Arugula is perfect together! If you want one flavorful Remoulade Sauce you have to try the LOUISIANA Remoulade Dressing. This sauce is incredible and is good on about anything you put it on!

 

 

 
Then I also prepared one of my favorite sides, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love these Fries, they’re 130 calories and 20 carbs per serving. And a serving is 13 Fries, which is plenty. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

LOUISIANA Remoulade Dressing

 

LOUISIANA Remoulade Dressing

LOUISIANA Remoulade Dressing is typically a cold dressing served with chilled boiled seafood. This dressing combines the perfect blend of soybean oil, horseradish, egg yolks, tomato paste, onion, garlic and other spices. Use it as a dipping sauce for your favorite seafood or meats.

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