This lemony lovely is a riff on my Grandma Mac's family recipe. Nanny's called for good old fashion lemons. I personally love the fragrant spike of a Meyer lemon. It screams Spring time. This cake is great with the traditional fresh strawberries and simple syrup or I have on occasion made a fresh mulberry preserve and done this cake in 3 layers with a Meyer lemon butter cream with the preserves folded in. Only between the layers though. I frost the cake with the pure white lemon butter cream. Your options are unlimited with this cake. Enjoy!
When you don't want a whole bunch to eat, but you want something special. These little yummies will do the trick.
1 12 oz tub of Publix "claw" crab meat. it's sweeter
1/2 green, yellow and red bell pepper diced
1/2 cup diced scallion
salt & pepper to taste
1 tablespoon mayo
2/3 cup bread crumbs
1 cup Panko crumbs
vegetable or olive oil
1 tablespoon butter
In a small mixing bowl. Dump in your crab meat. Add your diced peppers, scallions, egg, mayo & bread crumbs. Take your right or left hand mash it all together. Once mixed, not pulverized. You want to have some solid pieces of meat showing in the mix. Take a small saute' pan and add your oil to coat about a 1/4 inch of the pan's bottom. Bring the oil to cooking heat at about medium and a notch. 6 on the burners dial. Add your tablespoon of butter to enrich the fry color and over all flavor. Begin forming your cakes into pocket watch sized discs about an inch thick. In a separate bowl pour your Panko crumbs and coat your cakes individually in Panko then place them in the fry oil. Allow each to cook about 2 to 3 minutes a side or until golden. Flip and repeat the process. Rest your finished cakes on a large paper toweled plate or platter to cool.
I serve mine on a small bed of mixed baby greens or baby spinach (pictured above). Also I Loooooooooooove Remoulade Sauce with them. Here's my recipe.
Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar. All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings.