Some of my most memorable dishes involved crab. I often like to bake crab with butter and a sprinkle of sea salt. The result is anything but a simpleton in the realm of good eats – it’s fingerlickin’ delicious! Crab cakes are also a common occurrence in my household, and this recipe beats out any other I’ve ever had at any restaurant throughout my entire life. And, for good reason. There is no overwhelming mayonnaise or bread crumb taste that takes over the crab; instead, you taste the crab and all the other add-ins simply pique its unique flavor. So try this simple and light baked crab cake and you’ll never go back.
Having fun in the kitchen is not so much about coming up with new flavors or dishes but rather repackaging favorites – style-wise. The ingredients in this egg casserole could very well be found in an omelet or scrambled eggs, but something about it cooked in a casserole dish and served in a clean cut square makes it more enjoyable and different. The taste is intact but the look is improved for this Mediterranean easy egg casserole.