Birthday Dinner

Even though we previously celebrated Andy's birthday, I obviously was still going to do a little something on his actual birthday. You see, the usual dinner routine around here (unless I've done a meal plan for the week) goes like this:

C: What do you want for dinner?
A: I don't care.
C: Is there a certain cuisine you want?
A: Nope.
C: Anything you don't want?
A: Cauliflower
C: Ugh! You're no help.

So for his birthday, I didn't make him go through this little dance instead I took charge and just made dinner (so sweet of me, right?).  What did I decide to make?  Something I rarely, if ever, do... crab cakes.  And a simple salad and roasted red potatoes.

Andy got home from golfing after work and the conversation went a little like this:

A: What are we having for dinner?
C: Well, since it's your birthday, I wanted to do something a little special and that I rarely cook.
A: Ok, what's that?
C: Crab cakes, roasted potatoes and salad

{half a second delay during which Andy tried to maintain composure but I could see it in his eyes }

C: Please don't tell me you had crab cakes for lunch!
A: { Literally laughing out loud } Yep
C: You never order crab cakes!!!!
A: You never make crab cakes!!!!
C: Well, mine better be better than what you had at lunch (not knowing at the time that he went to Coastal Flats which has my favorite crab cakes in the area)

Maryland Crab Cakes
From the Family Cookbook (don't know the original source)

1 lb lump crab meat, cleaned
1 1/2 Tbs finely crumbled Escort crackers - I used breadcrumbs because I had some in the freezer
1 egg, beaten
2 Tbs mayonnaise
1/2 tsp salt
1/2 tsp mustard
1 Tbs chopped parsley
1/2 tsp cayenne pepper
dash Tabasco
1 tsp white pepper
~ Oil for frying

Place crab meat in a mixing bowl. Sprinkle crumbs over crab lightly. In another bowl mix egg, mayonnaise, salt, mustard, parsley, cayenne Tabasco, and white pepper. Mix together and add to crab meat mixture. Shape into small cakes (about 50 balls) or entree portion size (about 4 cakes). Fry in hot oil at 250° until brown.

Russian Dressing
Adapted from Helen Corbitt's Cookbook via the Family Cookbook

1 cup mayonnaise
2 Tbs finely diced celery
2 Tbs finely diced green pepper
2 Tbs finely diced red pepper
2 Tbs finely diced yellow pepper
2 Tbs diced sweet pickles
1 Tbs chopped pimento
2 Tbs chili sauce
1 Tbs ketchup
~ Frank's or Tabasco hot sauce.

Blend well but do not use a food processor. For thicker/crunchier consistency use more diced veggies. Great with boiled shrimp, lump crab meat, or as a salad dressing on sliced tomatoes and sliced avocado.

Roasted Potatoes

Preheat oven to 425.  Scrub and rinse red potatoes.  Slice and place on a cookie sheet.  Drizzle with olive oil and season with salt and pepper.  Roast until golden brown (about 30 minutes), flipping the potatoes (if you want) about half way through.

And in case you're wondering, I didn't make Andy wait to eat his dinner while I photographed as promised... I just didn't join him immediately.