Crab Cake Meal

Crab Cake Meal

I made this for dinner one night when we were looking for a break from Indian food. Lump crab meat is available at most supermarkets which is convenient because the crab meat is already picked clean of any remnants of shell. Making the crab cakes was as easy as making fish cakes. The hasselback potato is made from an old recipe, except that I switched out all the ingredients except for the oil and substituted half a package of Fiesta Ranch Dip Mix which was poured over the potato and tomato halves before baking them. The other half of the package of Fiesta Ranch Dip Mix was used in the crab cakes in place of the middle section of the ingredients. This packaged dressing may not be available everywhere which is why the alternative is provided. I used two greased baking sheets, one for the crab cakes and the other for the tomatoes and potatoes. All of it baked in a 400*F oven for 20 minutes.

Hidden Valley Dips Mix
Fiesta Ranch Flavour

Ingredients:

1 (16 oz.) can of lump crab meat 
2 Tbsp. mayonnaise

1/2 (1.1 oz.) pkg. Fiesta Ranch Dip Mix or saute the next 6 ingredients

1. 2 Tbsp. vegetable oil
2. 1 medium onion, diced
3. 1 tsp. ginger, diced
4. 4 cloves garlic, diced
5. 1 green chili, diced
6. 1/2 tsp. Kashmiri mirch/paprika/chili powder

salt and pepper to taste

2 green onions, thinly sliced

2 Tbsp. cilantro, diced
1 Tbsp. lemon juice

Directions:

1. Preheat oven to 400*F. Grease a baking sheet with oil.
2. If Fiesta Ranch Dip Mix is not available, heat oil in a skillet and stir-fry the next five ingredients until the onions turn golden brown and all moisture has evaporated. Set aside to cool.
3. In a mixing bowl, combine mayonnaise, Fiesta Ranch Dip Mix or stir-fried ingredients, last four ingredients & stir well.
4. Add crab and mix with mayonnaise mixture, using a light hand so that pieces of crab remain intact.
5. Form into 6 round balls, place on greased baking sheet and bake at 400*F for 20 minutes until the top of the crab cakes turn golden brown.
6. Serve with 2 halves of baked tomatoes, half a hasselback potato and pickled cucumber slices.

Baked Tomatoes

Ingredients:

1/8 cup vegetable oil

1/4 (1.1 oz.) pkg. Fiesta Ranch Dip Mix

6 beefsteak tomatoes, each cut in half

Directions:

1. Combine Fiesta Ranch Dip Mix with oil for the tomatoes and hasselback potato. If dressing mix is not available, season 1/8  cup oil with salt to taste, 1/4 tsp. Kashmiri mirch/paprika, 1/4 tsp. garlic powder and 1/4 tsp. onion powder & set aside.
2. Cut each beefsteak tomato into 2 halves and place cut side up on prepared baking sheet. Pour enough oil mixture over tomatoes to generously coat the top of the tomatoes.
3. Place in a 400*F oven and bake for 20 minutes. 

Hasselback Potatoes

Ingredients:

1/8 cup vegetable oil

1/4 (1.1 oz.) pkg. Fiesta Ranch Dips Mix

3 russet potatoes, scrubbed

Directions:

1. Combine Fiesta Ranch Dips Mix with oil. If dip mix is not available, season 1/8  cup oil with salt to taste, 1/4 tsp. Kashmiri mirch/paprika, 1/4 tsp. garlic powder and 1/4 tsp. onion powder & set aside.
2. Rub oil on each russet potato, wrap in wax paper and microwave on high power for 5 minutes each.
3. Remove wax paper, peel, slice thinly and cut each russet potato in half.
4. Place on greased baking sheet, pour enough oil mixture over potatoes to generously coat the top and drip down into and between the cuts.
5. Place in a 400*F oven and bake for 20 minutes.