You know those popular and delicious dump cakes where you glop a can of pie filling over a box of cake mix, then pour butter over the whole thing and call it a day? This is not one of those, but the premise is similar in that there is a lot of dumping and very little measuring. Unless you count “2 big glops” as a measurement. My spell-check doesn’t, even though I’ve already used that word twice.
A very sweet woman emailed me after I posted my first RACK recipe to both compliment me and ask where I found the time to come up with my kid-friendly cooking activities. And while my stroked ego wanted to respond, “I spend hours thinking of just the right recipe that works on reading, math and practical life skills,” that wouldn’t be true to the nature of the recipe. Or this blog for that matter, which is definitely glopped out one post at a time. So Diane B., if I am being truthful, I usually find the time to write out a recipe about 5 minutes before Margaret begins cooking, though I admit to planning out our meals a week ahead so I kind of know what I’m going to say.
She didn’t seem to mind the lack of formality. She just got the ingredients:
Crunched up the crackers (I think she used a few more than 10 because she loves that part):
Dumped the crab meat (we used 1.5 pounds), and stirred it all up:
Then I scooped her crab cake mix onto a pan and cooked them 4 at a time. It took about 5 minutes per side over medium-high heat in a frying pan coated with cooking spray, though we have done it even more simply on a cookie sheet at 350 degrees for 20 minutes, flipping them over halfway through. Depending on the age of your child, they could likely do this part but my kids aren’t allowed to play around with anything hot yet.
Just kidding. But they were truly delicious and enjoyed by the whole family, served with a side of baked broccoli (ultra-fancy recipe forthcoming).