Working Wives & Bachelorettes: That's What She Fed

No need to make dinner reservations. Grab the candles and flowers and woo your sweetheart.

Cooking at your place has many benefits:

-It's cheaper than going out, especially with this economy
-It's an interactive alternative to dining out
-When the meal is done, he/she is already at your place (haha)

You'll score points with this delicious crab cake recipe served with sriracha dipping sauce.

But first, what is sriracha? Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic. It is excellent in soups, sauces, hot dogs, hamburgers or anything else to give it a delicious, spicy taste.
*sriracha can be found in your local grocery store's international food section.

What you'll need:
Crabcakes
1 can crab meat
1/2 cup sweet red peppers
1/2 cup finely chopped onions
1 egg, beaten
1 teaspoon old bay seasoning
1 teaspoon garlic powder
1/3 cup crushed crackers
1/4 cup mayo
1/4 lemon, juiced
Vegetable or olive oil
Salt, to taste
1 cup bread crumbs

Sriracha Dipping Sauce
Fresh lemon juice
1/2 cup mayo
Sriracha

Directions:

Sriracha Dipping Sauce: Simply combine mayo and sriracha sauce. Adjust hotness by adding more of sriracha as needed. Add a little bit of fresh lemon juice, but be sure not to add too much or it will make it watery. Place in fridge to set until crab cakes are done cooking.

Crab cakes: In a large bowl, mix together all crab cake ingredients, except for the bread crumbs and oil. Shape into patties and dip both side in bread crumbs.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown. Serve warm with sriracha dipping sauce.

Pair this with any sides of your choice and a delicious bottle of wine. My favorite is Chateau Ste. Michelle's Riesling. Oh yeah, and don't forget dessert!