f u l f i l l m e

( in a Lock & Lock )


I hope posting this much in one day isn't obnoxious! This doesn't happen much, so that's my justification ~_^

Anyway, considering the restricted lighting conditions, I'd have to say these pictures turned out better than I would have thought. The crab cakes were very spicy, so if you don't like or can't handle spicy food, I wouldn't suggest this. If you're a sucker for spicy, this is for you. Nowadays I have to go overboard with adding hot sauce or jalapeños to be able to taste the spiciness, but I didn't alter anything in the crab cakes and they came out super hot.

( Baked Crab Cakes with Avocado Mousse )

Alterations:
Crab Cakes
- Added tenkasu, leftover from making takoyaki
- Did not mix olive oil and panko, just sprinkled panko before baking
- Refrigerated cakes for about 8 hours before baking

Avocado Mousse
- Used Cool Whip instead of heavy whipping cream

This is the mixing stage of the crab cakes I'm going to cook tonight. It's a different recipe than the one I tried last time -- this one is meant to be baked. We're going to a party this afternoon so I made them this morning and put them in the fridge until tonight. I forgot to take a picture of the shaped patties, but I'll post a finished picture and the recipe later.