If you're a follower of my (now too infrequent, I know) blog, you know that I'm extrememly fond of Paradise Seafood, and Ted the Fish Man, who always has interesting ideas to share. Remember the fish filets marinated in bottled Italian dressing? Ted the Fish Man.
I had gotten four of Paradise's home-made crab cakes a few weeks ago. They are frozen when you get them, so it's easy to keep them in the freezer. We were expecting guests so I thawed all four. But plans changed and we had two left over. Two days later we had re-scheduled the dinner.
In a flash of inspiration, I took the two leftover crab cakes, crumbled them into a bowl and mixed in two egg yolks. I used the mixture to stuff white button mushrooms (stems removed, of course) and those cute little multicolor peppers that are sold pretty much everywhere in bag in the produce department. I found some shredded Italian mix cheese in the fridge. Covered, I chilled them until baking time later in the day.
I preheated the oven to 350 and at dinner time, baked them for about 20 minutes. They were declared delicious.
It occurs to me that they would also be delicious in a main-course stuffed pepper as well. But if you're going for a main course, just thaw, brown in a little olive oil and eat with your favorite sauce.
Paradise will be at the usual spots this weekend but won't be back until late in September, but you can keep the crab cakes in the freezer until you're ready to use them