Gone to the Cats

More adorable cat pictures.  I'm shameless!

 Wanna bath?  Who me?

  My boy Rosie and his buddy Dood

 Ah, it's just my size

Mama's Boy

Last Saturday, we took our cat, Rosie, back to the vet to have his sugar level rechecked (this was part one of the birthday day). Thankfully it was much lower than before, about 260 points lower, but that doesn't mean his condition has reversed or that he won't require shots.  We are simply getting some data to proceed with. 

Next up was a trip to the Bo (BoJangles for the uninitiated) for some lunch.  It would have been breakfast except for the cat thing.  We stopped by the car dealer for a stroll around the lot in the wind.  The lot is on a hill and the wind cuts across it like a knife through butter.  Nada.  

On to Wal-Mart for more Fancy Feast for the fussy feline, and a diabetes testing kit and strips.  I guess it's official now.  Face the facts, you're little boy's diabetic, at least for now. In treating diabetic cats, the key is  partly in what you feed them.  The lower the sugar and carbs and higher the fiber the better.  Certain varieties of Fancy Feast canned food were recommended by our vet and also by some on-line sources.  This has had an unfortunate result.  Rosie wasn't crazy about the new "diet kibble" we got.  You know, that high dollar prescription stuff that you can only get from your vet.   Well, when you combined his obvious distaste for that with the yummy new "treat" food, you get one fabulously fussy feline.  All three cats are used to free feeding, which, in fact, is good for the diabetic cat as it helps keep their sugar level on an even keel.  However, free feeders graze throughout the day versus eating regular meals, and canned cat food does not lend itself to this method.  Now Rosie wants the "good stuff" whenever he gets the urge to graze.  What to do?  That's one of the questions we're trying to figure out.  

The other problem is using the glucometer to do the blood sugar test on his poor little ear.  I suspect that it hurts me more than it does him.  Our first attempt drew nothing to test with, and only served to traumatize him.  He was beginning to tremble like when he goes to the vet.  After all, he'd just had this done the day before.  

This is new to all of us, and we're just muddling through the best we can.  Our vet recommended we get a glucometer especially for cats for, oh, around $175.  I  did a little on-line research and discovered nearly everyone uses regular "human" glucometers.  We took advice from someone who has worked with diabetic cats both personally and professionally, as well as humans, and got a $12 one from Wal-Mart.  I expect that will be just fine, especially if we actually get a sample to work with.

Anyone have experience with diabetic cats?

Reusable Shopping Bags

Do you use reusuable shopping bags?  They're everywhere these days.  It's the green way to shop, and many stores offer them for sale, sometimes free or discounted with your purchase.  Some stores even offer cents off your bill or a credit for using them.  This is all good, and I use them too.  My one complaint is that when the cashier or bagger puts as much as will possibly fit in the bag.  If you have a lot of heavy items, this can make the bag too heavy to carry comfortably.  

To all the baggers out there, please ask us before filling it to the brim, and offer plastic or paper bags for the excess if we don't have more reusuables.

Happy Birthday Part 2

 
Yes, there is more.  I am fortunate to have some very wonderful friends, and they invited us to join them for dinner last night.  Kevin worked his kitchen magic again and turned out a Spanish tortilla.  Now this is a simple dish with few ingredients but it's authenticity will simply transport you.  It was accompanied in the Spanish tradition with fresh, unadorned bread, and we had a Spanish-style Tempranillo along side to round out the experience.
  

The short story behind all the Spanish dishes is that Kevin's parents were missionaries, and they lived for a while in Spain.  They brought back with them flavor of Spain in these recipes.  Unfortunately I missed most of the preparation of this dish because I was in the other room catching up with Ashley.  Kevin's mom, Pauline, joined us for dinner, too.  It was a delightful evening as always, and topped off with Kevin's chocolate cake with praline icing.  Absolutely delicious and better than many restaurant desserts.

Quote of the Week

It's not who you are that holds you back, it's who you think you're not. 

- Author Unknown

You have everything inside you that you need to succeed.  You only fail when you don't look deep enough.

Dinner for Two, and Other Related Events

Yesterday was no ordinary day.  It was another cold, windy day in the sunny South.  What made it different from any other day?  It was my birthday, a milestone birthday no less.  Let the celebration begin.  

The first birthday-related event was a trip to the New Balance store at Thruway.  I had clipped a coupon (ah, here we go again with the coupons) from Friday's paper for 20% off any one item.  Wow, just in time for my birthday.  I can't pass that up, so we make a surgical strike for the shoes.  I walk in and the guy asked how he could help me.  "I'd like a pair of 855s in size 7 1/2 please."  I tried them on and they fit perfectly, no waffling or struggling with a decision.  I'll take 'em.  That doesn't happen every day!

The main event was dinner at Century Kitchen.  For anyone not familiar with the place, Century Kitchen is located at Flint Hill Vineyards in East Bend.  It's out in the country, off the beaten path, and we usually make a wrong turn or miss a turn somewhere along the way.  In our defense, it's usually dark when we start out, and this place is way out there.

The effort in getting there is worth it, however, and we arrived right on time for our 6:00 reservation - no mistakes.   We were immediately seated at a table for two by a floor-to-ceiling window which was original to the house.  Pause to explain that the restaurant is in the old family homestead, and though it has been restored, much of it is original, and therefore drafty.  I asked if there was another table available, but it was Saturday night, and they were booked.  Our waitress, (or do they prefer to be called servers these days?) adjusted our table so that it was at an angle to the window, which moved us somewhat away from the cold air emanating from outside.

Whew, now I could concentrate on the task at hand...food.  We settled on Duck Confit over Braised Red Cabbage with Chambourcin Beurre Rouge as our appetizer and two glasses of Viognier .  Delicious!  Yes, the duck and the wine.  For my entree, I chose one of the specials of the night, seared Mahi with diced potatoes and thinly sliced Brussels sprouts in a white cream sauce.  Hubby got the Pan Seared Jumbo Shrimp and Sea Scallops Crawfish Gumbo and Rice Pilaf.  Both dishes were excellently prepared.  The chef does not over salt, and shakers are on the tables if you want more.  My fish was mildly seasoned and very good.  The shrimp and scallops were delicious.  The sauce bordered on Étouffée-style, which we don't usually  like so much, but this was good, and spicy but not fiery.  

We were full as usual, so we ordered some dessert to go.  It was called a chocolate torte, and described as a flourless chocolate cake with a chocolate ganache.  It was a round chocolate cake about 3/4 inch high, covered in ganache and garnished with fresh strawberries, blueberries and whipped cream.  It was fine, but next time I'd try something different.

On a wine note, since they've been open I've had the opportunity to try all of their wines several times.  For such a young vineyard (open since October of 2005), their wines are among my favorite North Carolina wines.  My personal favorites are their Viognier, Chardonnay and Cabernet Sauvignon.  You can read more about their other varieties, as well as the restaurant, on their website.

The house is lovely and the setting is picturesque with an old-timey charm.  The food, wine and service are excellent, and reservations are recommended.  If you'd rather not have a chill with your dinner, you can request to be seated away from the windows.  This is another special occasion place that definitely gets a thumbs up rating from me.

You're The One!

Aren't they just the cutest couple?

Otters Holding Hands
Courtesy of MckLinky Stuff - FREE!


Courtesy of MckLinky Stuff - FREE!

Fumble in the Freezer

This tale goes back to a couple of weeks or so before Thanksgiving. It had been a busy day, and I was at Wal-Mart late in the afternoon, trying to get home before dark and start dinner.  Knowing that Wal-Mart doesn't usually have the style of hash browns I like (shredded, not diced), I just had to look anyway.  The hash browns were on the top shelf of the freezer.  Because they were over my head, I had to stretch to reach a package, yup they're the diced ones.

Oops, it's falling...gotta catch it.  Almost got it...nope there it goes again.  Smack...hit my hand, glanced off and hit the floor.  I tossed the offending item back into the freezer, and holding my injured hand, made my way around to collect the rest of the stuff on my list.  The pain was growing, and the bruise was starting to form by the time I reached the checkout.   See my nasty not-so-little bruise.  This picture was taken a week after it happened, and it took several more weeks for it to completely heal.  

 

The burning question is how did a little ol' package of hash browns cause this much damage?  I'm glad you asked, and I'm here to tell you.  It was two pounds of solidly frozen taters.  That's right, coming at me like a brick.  Owwww!  Felt like a brick, too.  Apparently, they had been allowed to thaw before being put in the freezer.  That was bad for the food and worse for me.  Unfortunately, you find refrozen food a lot, and not just at Wal-Mart either.

What's Your Temperature?

No need for a doctor!  We're talking about wine here.  Most particularly, red wine.  Now I expect that most of you serve and drink all your red wines at room temperature.  But what is room temperature in relation to wine?  Most of us are comfortable at around 72°.  Some want it warmer and some cooler, but for discussion's sake we'll consider 72° room temperature.  While this is fine for us, our wines suffer, and we don't get the full pleasure from them.

As wine enthusiasts, we know that the ideal cellar temperature for any wine is 55°.  We also know that not everyone one has a climate controlled cellar.  My basement is pretty close to that this winter at 60°.  In the summer that will rise to the low 70s.  That is still better than my kitchen, which has a day time range of 72°-77° depending on the season.  Now would I want to drink wine between 72°-77° degrees?  Would you?  OK, we're agreed, that's too warm, but still people insist that you never chill red wine.   Maybe we should say instead that we are correcting its temperature.

The proper serving temperature varies by varietal.  I've looked over a number of charts outlining  the proper temperature for specific wines (both red and white), and while they can vary by a degree or two, they are all within the same basic range.  This chart is a good example of temperatures for a large variety of styles, and what I used as my reference.

Light reds such as Beaujolais Nouveau can be served as cool as 48°, while fuller bodied reds are served between 58° and 64°.  This is significantly different than a 72-degree room.  Although our focus is on reds, white wines have their own issues.  Sparklers are at the lower end of the range for whites at 39° to the mid 40°s, but a full bodied chardonnay can be served between 50° and 54°.

More good reading can be found here and here.

The whole outdated idea behind "room temperature" assumed that rooms were much cooler, or, in the case of European castles, in the low 60°s, the optimum temperature for most reds.

This is a sore spot with me, and therefore I wanted to have my say on the subject.  Pretty much the only time we ever get red wines at the correct temperature is at home.  Not even at restaurants, where you would think they'd be knowledgeable and care about the pleasure factor for the customer.  Even Ombu, where I had half expected or at least hoped for a different answer, had all their reds at room temperature. The Chef there is unhappy about this and trying to come up with a solution.  Sadly, I don't expect other places to make the effort.

This is what I want to know, is temperature important to you?  I welcome discussion on the subject.

Food Bank in Need

Let's please remember those folks less fortunate than ourselves.  There are more and more people depending on charitable organizations such as Second Harvest Food Bank of Northwest North Carolina.

There are many area drop-off sites including these new Goodwill locations:

3921 Battleground Ave., Greensboro
1421-C E. Cone Blvd., Greensboro
1235 S. Eugene St., Greensboro
3739-A High Point Road, Greensboro
1145 E. Lexington Ave. (College Village), High Point
5301 Samet Drive (Wendover Shopping Center), High Point
303 E. Arbor Lane, Eden
610 Rockingham Square, Madison
1551 Freeway Drive, Reidsville
2635 Lewisville-Clemmons Road, Clemmons
815 North Main St. (Kerners Village), Kernersville
2760 Peters Creek Parkway, Winston-Salem
3510 Polo Road, Winston-Salem
2701 University Parkway, Winston-Salem
2129 N. Church St., Burlington
2320 Maple Ave., Burlington
598 Deerfield Trace, Mebane
10102-G S. Main St., Archdale
1064 E. Dixie Drive (Highway 64), Asheboro
101 Pointe South Drive, Randleman
251 Lowes Blvd., Lexington
2246 N.C. Hwy 86 N., Yanceyville
960 Blowing Rock Blvd. NE, Lenoir
Mocksville (opens 2010)

Anything you can give will make a difference in someone's life.  Here is a link to their list of needs.

Restaurants.com 80% off Promotion

If you like dining out, then restaurants.com is for you.  You can save big with their latest promotion.  You can now get gift certificates for 80% off.  This means you can get a $25 certificate (regularly priced at $10) for just $2. 

To get started, go to their website and put in your zip code to see a list of restaurants in your area, or anywhere you'll be dining.  When you've made your selections, remember to use the code savor when you check out to get your 80% discount.

I've used these, and they do work but if you're unsure, call the restaurant ahead of time to verify their policy.

Expired

Quote of the Week

You don't want to get to the end of life's journey and discover you never left the interstate.

- Robert Brault

The shortest distance between two points is a straight line.  On the highway of life, that's not always the best route.  Life is short, so make the most of all the twists and turns.

Just Another Day

Just me here, pondering on the day.  I haven't accomplished much today.  We started the day with our usual homemade waffles.  Yeah, the kind made in a waffle maker, not popped into the toaster.  This has been a Sunday morning ritual for quite a while.  Backing up a bit, the day actually started with me feeding Rosie some of his mush food (canned cat food - this time it was beef), and I crawled back into bed for a few minutes.  We got up to the sound of throwing up - on the bathroom carpet.  That would be Rosie - I guess the beef didn't set too well.  This was the first time since implementing the new food that he has "lost his cookies" so maybe it was that one can/flavor.

After breakfast we made a trip to Wal-mart for shoe laces, milk, eggs, cheese and, of all things, transmission fluid.  Now we've got to keep that truck running as it's my sole source of transportation these days.  No luck in the car search this weekend.  Anyway, we got the truck back on track at least for now.  We'll get our mechanic to check it out and hopefully find out what's causing the leak.  Just one more thing on the ever-increasing heap of "stuff to do".

I did talk with my friend Ashley for a while.  She (and the kids) are doing better after a round of strep throat tore through their household.  Kevin was the only one who escaped the attack.  
 
As for the rest of the day, I have just been hanging out spending time on the computer, checking out my regular haunts plus a few new, interesting reads.  The weather has warmed up this weekend, but I stayed in just kind of bummed about Rosie and his health issues.  We need to take him back to the vet soon for a re-check on his sugar level.  We're pretty sure he's become diabetic since he's drinking a lot more water and his sugar level was 485 last time.  We're hoping a change in diet with reward us with a reversal of his condition.  It does happen sometimes.  He had a different variety this afternoon and all seemed fine, and I didn't find any more "decorations" on the floor.

I wound up with a sinus headache late this afternoon.  Aren't those miserable?  Dinner time rolls around and I opened the fridge, pulled out eggs, English muffins, butter (Smart Balance) and some leftover sausage patties.  That was my dinner.  Yum!  No, not really, but it was food. So the day wasn't all that exciting, but it was indeed a day, each is unique in it's own way, and beats the heck out of the alternative wouldn't you say?

So, how was your day?

Wine, Food & Friends

If any of you remember my post on our Cheers group just after Halloween, I talked about  how we all came together as a group.  Well, last night we resurrected the wine dinners that were previously held at Carolina Winesellers, at the home of the founders of our group.  We gathered at 6:30 for dinner catered by Dine by Design, local caterers who are also treasured members of our group.  We are fortunate to have such talented folks among us.

The food and wine pairings and comments are as follows:

Key West Salad paired with a South African Chenin Blanc (smelled and tasted like a Sauvignon Blanc to me).  No matter what or where the wine was from, it was good.

Grilled pork tenderloin paired with a Chilean Carmenere (Santa Rita).  Absolutely yummy.  Chile makes great wines.

Twice baked potato paired with a California Chardonnay from Sonoma (surprisingly a Kirkland brand from Costco).  Mmmm... Good!

Chicken Saltimbocca paired with a Chianti (Pietro, I think).  Nice choice, went well with the chicken and earthiness of the mushrooms.

Turtle brownie for dessert.  A pie-shaped portion of chocolate yumminess paired with a Rosé from somewhere.  Sorry by that time....well you understand.  I didn't take notes on the wines so it is from memory and subject to errors.

The evening was full of fun, friendship and great conversations on topics ranging from wine and food (of course) to golf, travel, shopping, and restaurants, and that was just at our table.  We have been getting together like this for several years now, and the good times just keep getting better and better. It is truly a wonderful group of people, all friends with a common interest in good food, good wine and good times shared with each other.

Many thanks for the delicious food and the expert wine pairings.  Salute!

Dinner at Ombu

It's not fair to review a restaurant after only one visit, so this is not a review.  Besides, I'm not a restaurant critic, although I can be critical.  Tonight I took my husband to Ombu for his birthday.  For anyone not familiar with Ombu, it is located on Hanes Mall Blvd. across from Wal-mart.  It is an attractive brick building with a patio and fireplace.  It is just as elegant inside with both tables and booths.  We were seated next to the kitchen, which wouldn't have been my choice because it was brighter, hotter and noisier.  However, it proved to be entertaining and enlightening to see how the kitchen was run.  I commented to my husband that I doubted it was like this at Applebee's, and he agreed it probably wasn't.

Jen was our server, and she did a very nice job.  She was knowledgeable about the menu, and when I questioned her about the serving temperature of their red wine she admitted that it was not climate controlled, but served at room temperature.  While it was comfortable for humans, it's not so good for the wine.  She said she would like for us to share our thoughts on this with the chef, as he takes customer's comments to heart.  Chef Joseph Monteiro is the Executive Chef as well as a partner in the restaurant.  He came to our table to hear our thoughts and  relate his concerns over not having the proper storage or cooling capacity for the wines.  And Ombu does have an extensive wine list.  His task would be much simpler if it did not.  It is apparently something he thinks about often.  

We placed an order for lobster and gruyere fritters with poblano pepper jelly and chives, and gave the red wine a try.  After all the only place we ever get it at the correct temperature, at least in this town, is at home.  Jen brought us samples of "The Bitch" grenache from Barossa.  It was light in body, similar to that of a pinot noir, but full of flavor like you would expect from Australian wines.  We enjoyed it in spite of the temperature so we each ordered a glass.  I suspect another 8-10 degrees cooler would have made a pleasurable difference, though.

Soon our fritters arrived.  They were crispy, golden mounds of spicy sweetness combined with the gooey cheese, and of course the lobster.  The lobster was not extremely obvious among the other flavors and textures.  They were quite good, but I would have liked a little more heat and a little less sweet in the sauce.

The restaurant didn't appear too busy when we arrived for our 7:00 reservation, but picked up steam as time went on.  The kitchen was slammed, and Chef Joe was keeping everyone in line and things moving.  Shortly we got our orders.  I had the Scottish Salmon with truffle potato au gratin and almond Thai basil butter.  Hubby ordered the divers scallops with smoked tomato grits, pancetta and cilantro hollandaise.  There were four large scallops on individual beds of the grits and pancetta.  They were topped with caviar.  Now this was the first experience of caviar for either of us, and  I've got to say, I didn't  care too much for it.  If asked ahead of time if I thought I would like it, I would have replied, "probably not".  I would have been right.  It was not so much as to upset the dish or the eater, but it's not something we'd want again.  It had the mouthfeel of so many little black seeds popping like tiny bubble wrap.  The salmon and scallops were cooked perfectly, and the portions were generous.  I even remarked that my salmon was large enough to split.  I usually buy enough for 6-oz. portions for each of us.  This must have been about 10 oz.  The only issue with the food was that the scallops were not served on a "hot" plate like my salmon, and were maybe not as hot as they could have been from the get go.  We let them know this for future reference.  

This was a very nice experience, and we saw first-hand a chef who cares about the food and wine he serves, and we saw him in action.  The wait staff were all friendly and competent.  I would give Ombu a thumbs up rating.  We had heard really good things about Ombu from friends, and they were right.

I cannot comment on the dessert.  I declined to even look at the menu since I was so stuffed.  Did I mention the complimentary bread and butter?  Yum!  It was all good.  Would I go back?  Yes!  

Now to make this evening even better, Ombu is one of the area restaurants listed with restaurants.com which sells restaurant gift certificates on-line.  I had purchased a $25 gift certificate during one of their special offers for just $2.  

Bottom line, I recommend this restaurant especially for special occasions.

I just wanted to take this opportunity to wish my husband 

a GREAT BIG HAPPY BIRTHDAY!

Simple Oven Chicken

Tonight's dinner was extremely simple.  Take chicken out of the freezer and go shopping.  Hubby's birthday is tomorrow, and no, I'm not giving away any secrets  here.  Fast forward to the dinner hour, and the chicken is thawed.  Take some French's brand French Fried Onions and crush them up, crack an egg and beat it up.  We're really hard on our food!   Next dip the chicken in the egg and then coat with the onion crumbs.  OK, we've already preheated our oven to 400 degrees, right?  Put the chicken on a baking sheet and pop it in the oven for 15-20 minutes depending on the thickness.  I always cut mine in half (like fillets) before freezing, and I flattened them a bit, so I only cooked them about 15 minutes. 

Here is the exact recipe.  I was only cooking for two, so I cut it back.

French's Crispy Onion Chicken
2 cups (4 oz.)  French’s^® Original or Cheddar French Fried Onions
4 boneless skinless chicken breasts
1 egg, beaten 

Place French Fried Onions in plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.

Bake at 400°F for 20 min. until no longer pink in center

We had this with fried potatoes and green beans, along with the mismatched remnants of a bottle of Smoking Loon Merlot from Monday.  Yeah, I know better than that, but that's what was open, and yeah, sometimes I'll open the second bottle to get the right match, but not tonight. 

This simple recipe makes some tasty chicken right out of the oven. 

More Car Stuff

Last Saturday, like most other Saturdays lately, we were out looking for cars.  My lastest test drive was an '02 Subaru Outback.  It's an attractive vehicle with all wheel drive.  That makes it good in all this snow we've been having here in the "Sunny South".  It was nice enough, I guess, but it felt small on the road, and a little cramped inside.  The door and the seat were so close to each other, there was hardly room enough to get my hand to the seat adjustment controls - and I don't have big hands.  However, there was something wrong with it that I can't put my finger on.  It had a slight hesitation on take off, which my previous experience with an Outback told me wasn't normal.  I decided that it wasn't the car for me.

Since we are both in the market for a car, hubby drove a Toyota Corolla ('02 maybe).  It was fine after he got the seat and mirrors adjusted for his comfort.  We didn't see anything wrong with the car.  It was even a nice color, beige/gold (we don't like silver).  The thing holding him back is that it wasn't as comfortable as the Accord.  Well, of course, that's another step up the Honda ladder. 

So that concluded another day of car shopping in ridiculously cold weather.  

Here Comes the Sun

It was cold and rainy this morning.  It quit by lunch time only to return again later this afternoon.  It was still cold and the rain was mixed with some sleet.  After leaving huge puddles in the driveway, the rain moved on and out popped the sun for a late-day photo op.

I just love the way the sun hit the trees with some of the dark clouds still in the background.

Looking East from my driveway.

Product Review: Phillips Maryland-Style Crab Cakes

Are you a fan of the humble crab cake, that golden brown, slightly crunchy parcel of delectable deliciousness?  

What makes a good crab cake?  In my opinion, and probably most crab lovers, high quality lump crab meat, minimal ingredients and and gentle handling.  I've eaten crab cakes at many places, some good, some OK and some just plain awful.  Even places that I liked on the first visit, the next time they seemed to have changed their recipe.  So what made the good ones good and the bad ones bad.  Given quality crab in all instances (any anything less than nice lump meat doesn't get counted) some offending ingredients are bell peppers (red and/or green), celery and onions.  Not only are the peppers still crisp tender and "crunch", the flavor overwhelms the delicate crab.  That version seems to be very popular around here.  However, good crab is good all on its own and does not need to be stuffed full of crunchy vegetables and fillers.  Any seasonings should just enhance the flavor, not cover it up.  Want more spiciness, serve with a tartar or remoulade sauce on the side.

Having figured out what I didn't like, I set out to find a recipe that would produce the results I craved.  I searched for crab cake recipes, and scanned through a number of recipes online.  I only found a couple that used the offending bell peppers, and barring those, they all used similarly simple ingredients.  Wow, this is it.  This is what I've been looking for.  I actually found the recipe I used here.  So when lump crab meat went on sale, I snatched up a pound and proceeded to makes crab cakes using my new-found recipe.  The recipe was wonderful, but we had an issue with the crab meat itself.  It smelled funny.  Not spoiled, but not like I thought crab was supposed to smell.  It didn't make us sick, and it tasted...eh...all right.  After that, I was leary of trying it again.  I could tell, though, that it was a GOOD recipe, so next time I got a different brand, and it was much better.  I don't remember either brand right now, but that's not important.

Now for the product review part of this post.  When we were in Costco the other day picking up  coupon items and some wine, we saw the Phillips brand frozen Maryland-style crab cakes.  They were $12.99 for six 3-oz. crab cakes.  You pay more than that for a pound of the good stuff at the grocery store, and most recipes make 6 cakes per pound of crab meat.  Considering that you can pay that much for a sub par crab cake dinner in restaurants, it seemed like a good deal.  I mean they're already made; you just pop them into the oven for about 16 minutes or so, and poof, you've got crab cakes.  I don't buy a lot of pre-packaged, already made up stuff, preferring to make my own, but we didn't have anything planned for dinner, so I said, "this is dinner tonight", and into the cart they went.  The directions were to bake them on a buttered baking sheet (I used olive oil) at 400 degrees for 12 minutes, turn them and bake an additional 4 minutes.  I think I let them go a couple minutes longer while getting the rest of the dinner together.  They were nicely seasoned, with nothing overpowering the crab.  They had decent size pieces of crab meat, and held together well without being tough or packed with fillers.  Just good taste, good texture, and I think, a good value for the money.  The flavor was equally as good as my recipe, and at just $2.16 per serving, this is definitely a repurchase.  If you like crab cakes, these are worth checking out.  Of course I will keep making them from scratch, too!


For the record, I had heard of different styles of crab cakes.  I mean every area has one, Carolina style, Charleston style, Chesapeake style, Maryland style.  Since I live here in North Carolina and have a hard time finding good crab cakes, I assumed that it was the Carolina style that I didn't care for.  I was mistaken in that assumption.  My continued research shows that most styles have pretty much the same basic recipe, and that the propensity for adding veggies seems to be more the exception than the rule (except around here).