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.
So now, for the ultra-fancy, super secret Searfoorce family crab cake recipe, as originally presented to my daughter this past Thursday: Continue reading