Over Memorial Day weekend, my boyfriend Kurt & I headed to Philadelphia for his cousins wedding. Since it was my first time in Philly, I had to check out the food scene!
Of course I tried several Philly Cheesesteaks (you can read all about that in my Food Bloggers Guide to Philadelphia!) but I also tried some local restaurants that were recommended by friends from the area.
One of these recommendations was Cuba Libre, a Cuban restaurant where we indulged in an unlimited tapas brunch!
Read the full post here!
I created these delicious Italian Style Crab Cakes as a starter for dinner on Saturday night.
I replaced mayonnaise with ricotta cheese and added fresh Italian herbs for a delicious twist on this seafood favorite.
Ingredients (makes 12 crab cakes)
- 2 tbsp ricotta cheese
- 1 egg
- 1 tbsp fresh basil (chopped)
- 1 tbsp fresh italian parsley (chopped)
- 1/8 cup red bell pepper (minced)
- ¼ cup red onion (minced)
- 4 cloves garlic (minced)
- 2 cups lump crab meat
- ¾ cup Italian bread crumbs
- ¼ cup parmesan cheese
- 1 tbsp olive oil
- 1 tsp fresh chives (chopped)
- 1/4 cup garlic aioli
- 2 lemon (sliced into wedges)
- 1 cup mixed greens
Begin by whisking the ricotta cheese and egg together. Next, mix in the fresh basil, parsley, bell pepper, onion and garlic.
Add the crab meat, breadcrumbs and parmesan cheese then form into cakes.
Heat the olive oil in a skillet then add the crab cakes and cook for 3-4 minutes on each side. Remove and serve on a bed of mixed greens, then top with garlic aioli and chives. Serve with lemon wedges on the side.
These can be served as an entree with sides like Garlic Lemon Asparagus and Cilantro Lime Rice.
Or served as an appetizer with your favorite Italian meal, such as Chicken Parmesan or Lemon Herb Salmon.
Either way, these delectable seafood favorites will be the hit of the night!
♣ Vegetarian Option: Zucchini and corn can replace the crab in this recipe for a vegetarian take on the dish.
♦ Gluten Free Option: When gluten-free bread crumbs are used, this recipe is gluten-free.