Food Friday

Boy, I squeaked this in at the very last minute didn't I?

This week on the What's for Supper? segment we have been talking about JandJ's 34th Anniversary Sale and the amazing deals that are in the ad this week. I dubbed this week "Shop the Ad" week - pairing items that are on sale with great recipes that use those ingredients.

So, today the recipe is for Crab Cakes - Paula Deen style. I really cannot express to you how much I love crab cakes. So this recipe just makes me smile.

1 pound crab meat, picked free of shells
1/3 cup crushed crackers (Ritz preferred)
3 green onions, finely chopped
½ cup finely chopped bell pepper
¼ cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
½ lemon, juiced
¼ teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
½ cup peanut oil
Favorite dipping sauce, for serving
1. In a large bowl, mix together all ingredients except flour and oil. Shape into patties and dust with flour.
2. Heat oil in a large skillet, over medium heat.
3. When oil is hot, carefully place crab cakes, in batches in pan and fry until browned, about 4-5 minutes.
4. Carefully flip crab cakes and fry on other side until browned, about 4 minutes.
5. Serve warm with preferred sauce.
Serves 4-6.

AND because I love y'all so much I'm going to share last Monday's recipe with you too. This one is fabulous as well. I could eat this salsa . . . by itself . . . with a spoon . . . all alone . . . and be perfectly content.


Boneless Pork Loin with Mango/Pineapple Salsa

2 (1 pound) boneless pork loins
3 tablespoons brown sugar
3 tablespoons Dijon mustard
1. Place pork on a greased rack in foil-line shallow roasting pan. Combine the brown sugar and mustard; spread over the pork.
2. Bake, uncovered at 425 degrees for 35-40 minutes until a meat thermometer reads 160 degrees.
3. Let stand for 5-10 minutes before slicing.

Mango/Pineapple Salsa
1 cup fresh mango, cut into ½ inch chunks
1 cup fresh pineapple, cut in ½ inch chunks
1 ½ cups salsa
1 cup canned black beans, drained
1 tablespoon brown sugar
Mix all salsa ingredients together in a bowl and serve with pork.
Serves 6.