This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
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.