The food: Pulled pork is a hit-or-miss meat. When it’s good, it’s moist, flavorful, and nearly impossible to stop eating. When it’s bad, however, it’s dry, tasteless, and not worth the calories. The good news is I have an easy recipe for getting it right every time, so you can dish it up with confidence at your Super Bowl® or Oscars® party. Best of all, it’s a slow-cooker recipe, so you can spend your time on other party prep while the meat cooks. In a few hours, serve up this juicy and spicy pork with creamy coleslaw for some tasty game-time sandwiches.

The music: BBQ and blues are a perfect pair (this isn’t a barbecue recipe, but pulled pork is often slow-cooked on a smoker). For this recipe, I’m serving up Willie Dixon’s “I Am The Blues” LP from 1970. The Chicago bluesman’s songs have been covered by Rush, The Rolling Stones, The Grateful Dead, and dozens more. He may be best known for his court battle with Led Zeppelin, who eventually paid a settlement for stealing lyrics for “Whole Lotta Love” from “You Need Love,” which Dixon wrote for Muddy Waters (listen to the similarities for yourself). While that famous ditty isn’t on “I Am The Blues,” you’ll likely recognize a few of the nine songs that are, including “Back Door Man” (made popular by The Doors) and “I Ain’t Superstitious” (from the Jeff Beck Group’s debut album in 1968). Notice all those rock legends I just mentioned? If you love music, you must have Willie Dixon in your library.

Back to the pulled pork. Whether you serve it on its own or as a sandwich, it isn’t complete without a heaping helping of chilled coleslaw on top. This recipe is a fine balance of sweet and peppery, creamy and crunchy.

Have leftovers? Use them up with my yummy recipe for Pulled Pork Nachos.

Pulled Pork Sandwiches with Creamy Coleslaw

Ingredients

• For the pork:
• 4 lb. pork butt/shoulder
• 1 tbsp. brown sugar
• 1 tbsp. paprika
• 1/2 tbsp. cayenne pepper
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. black pepper
• 1 small white onion, cut into large slices
• 3 tbsp. garlic
• 12-oz. bottle of good-quality beer (I used Schlafly Pale Ale)
• For the cole slaw:
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp. dijon mustard
• 2 tbsp. sugar
• 1/2 tbsp. black pepper
• 1/2 tsp. kosher salt
• 2 tbsp. cider vinegar
• 1 small head cabbage, shredded
• 1 medium red onion, thinly sliced

Instructions

1. Clean fat off pork; pat dry.
2. Combine brown sugar, paprika, cayenne pepper, salt, cumin, and black pepper. Rub all over meat.
3. Line bottom of slow cooker with onions and garlic. Place spiced meat on top. Pour beer around the sides. Cook on low for 6-8 hours.
4. While meat cooks, combine mayonnaise, sour cream, mustard, sugar, pepper, salt, and vinegar in a large bowl. Add cabbage and onion, combine to coat. Cover and refrigerate until meat is ready.
5. When meat is cooked and tender, remove it from slow cooker. Place it on a cutting board and use two forks to shred the meat.
6. Pour juices from slow cooker into a bowl, strain out onions.
7. Return meat to cooker and top with about half of the juices. Serve immediately, on browned brioche buns topped with cole slaw. Save the extra juice to add to leftovers.

http://www.cookingwithvinyl.com/duet-pulled-pork/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Pulled pork is a hit-or-miss meat. When it’s good, it’s moist, flavorful, and nearly impossible to stop eating. When it’s bad, however, it’s dry, tasteless, and not worth the calories. The good news is I have an easy recipe for getting it right every time, so you can dish it up with confidence at your Super Bowl® or Oscars® party. Best of all, it’s a slow-cooker recipe, so you can spend your time on other party prep while the meat cooks. In a few hours, serve up this juicy and spicy pork with creamy coleslaw for some tasty game-time sandwiches.

The music: BBQ and blues are a perfect pair (this isn’t a barbecue recipe, but pulled pork is often slow-cooked on a smoker). For this recipe, I’m serving up Willie Dixon’s “I Am The Blues” LP from 1970. The Chicago bluesman’s songs have been covered by Rush, The Rolling Stones, The Grateful Dead, and dozens more. He may be best known for his court battle with Led Zeppelin, who eventually paid a settlement for stealing lyrics for “Whole Lotta Love” from “You Need Love,” which Dixon wrote for Muddy Waters (listen to the similarities for yourself). While that famous ditty isn’t on “I Am The Blues,” you’ll likely recognize a few of the nine songs that are, including “Back Door Man” (made popular by The Doors) and “I Ain’t Superstitious” (from the Jeff Beck Group’s debut album in 1968). Notice all those rock legends I just mentioned? If you love music, you must have Willie Dixon in your library.

Back to the pulled pork. Whether you serve it on its own or as a sandwich, it isn’t complete without a heaping helping of chilled coleslaw on top. This recipe is a fine balance of sweet and peppery, creamy and crunchy.

Have leftovers? Use them up with my yummy recipe for Pulled Pork Nachos.

Pulled Pork Sandwiches with Creamy Coleslaw

Ingredients

• For the pork:
• 4 lb. pork butt/shoulder
• 1 tbsp. brown sugar
• 1 tbsp. paprika
• 1/2 tbsp. cayenne pepper
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. black pepper
• 1 small white onion, cut into large slices
• 3 tbsp. garlic
• 12-oz. bottle of good-quality beer (I used Schlafly Pale Ale)
• For the cole slaw:
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp. dijon mustard
• 2 tbsp. sugar
• 1/2 tbsp. black pepper
• 1/2 tsp. kosher salt
• 2 tbsp. cider vinegar
• 1 small head cabbage, shredded
• 1 medium red onion, thinly sliced

Instructions

1. Clean fat off pork; pat dry.
2. Combine brown sugar, paprika, cayenne pepper, salt, cumin, and black pepper. Rub all over meat.
3. Line bottom of slow cooker with onions and garlic. Place spiced meat on top. Pour beer around the sides. Cook on low for 6-8 hours.
4. While meat cooks, combine mayonnaise, sour cream, mustard, sugar, pepper, salt, and vinegar in a large bowl. Add cabbage and onion, combine to coat. Cover and refrigerate until meat is ready.
5. When meat is cooked and tender, remove it from slow cooker. Place it on a cutting board and use two forks to shred the meat.
6. Pour juices from slow cooker into a bowl, strain out onions.
7. Return meat to cooker and top with about half of the juices. Serve immediately, on browned brioche buns topped with cole slaw. Save the extra juice to add to leftovers.

http://www.cookingwithvinyl.com/duet-pulled-pork/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Pulled pork is a hit-or-miss meat. When it’s good, it’s moist, flavorful, and nearly impossible to stop eating. When it’s bad, however, it’s dry, tasteless, and not worth the calories. The good news is I have an easy recipe for getting it right every time, so you can dish it up with confidence at your Super Bowl® or Oscars® party. Best of all, it’s a slow-cooker recipe, so you can spend your time on other party prep while the meat cooks. In a few hours, serve up this juicy and spicy pork with creamy coleslaw for some tasty game-time sandwiches.

The music: BBQ and blues are a perfect pair (this isn’t a barbecue recipe, but pulled pork is often slow-cooked on a smoker). For this recipe, I’m serving up Willie Dixon’s “I Am The Blues” LP from 1970. The Chicago bluesman’s songs have been covered by Rush, The Rolling Stones, The Grateful Dead, and dozens more. He may be best known for his court battle with Led Zeppelin, who eventually paid a settlement for stealing lyrics for “Whole Lotta Love” from “You Need Love,” which Dixon wrote for Muddy Waters (listen to the similarities for yourself). While that famous ditty isn’t on “I Am The Blues,” you’ll likely recognize a few of the nine songs that are, including “Back Door Man” (made popular by The Doors) and “I Ain’t Superstitious” (from the Jeff Beck Group’s debut album in 1968). Notice all those rock legends I just mentioned? If you love music, you must have Willie Dixon in your library.

Back to the pulled pork. Whether you serve it on its own or as a sandwich, it isn’t complete without a heaping helping of chilled coleslaw on top. This recipe is a fine balance of sweet and peppery, creamy and crunchy.

Have leftovers? Use them up with my yummy recipe for Pulled Pork Nachos.

Pulled Pork Sandwiches with Creamy Coleslaw

Ingredients

• For the pork:
• 4 lb. pork butt/shoulder
• 1 tbsp. brown sugar
• 1 tbsp. paprika
• 1/2 tbsp. cayenne pepper
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. black pepper
• 1 small white onion, cut into large slices
• 3 tbsp. garlic
• 12-oz. bottle of good-quality beer (I used Schlafly Pale Ale)
• For the cole slaw:
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp. dijon mustard
• 2 tbsp. sugar
• 1/2 tbsp. black pepper
• 1/2 tsp. kosher salt
• 2 tbsp. cider vinegar
• 1 small head cabbage, shredded
• 1 medium red onion, thinly sliced

Instructions

1. Clean fat off pork; pat dry.
2. Combine brown sugar, paprika, cayenne pepper, salt, cumin, and black pepper. Rub all over meat.
3. Line bottom of slow cooker with onions and garlic. Place spiced meat on top. Pour beer around the sides. Cook on low for 6-8 hours.
4. While meat cooks, combine mayonnaise, sour cream, mustard, sugar, pepper, salt, and vinegar in a large bowl. Add cabbage and onion, combine to coat. Cover and refrigerate until meat is ready.
5. When meat is cooked and tender, remove it from slow cooker. Place it on a cutting board and use two forks to shred the meat.
6. Pour juices from slow cooker into a bowl, strain out onions.
7. Return meat to cooker and top with about half of the juices. Serve immediately, on browned brioche buns topped with cole slaw. Save the extra juice to add to leftovers.

http://www.cookingwithvinyl.com/duet-pulled-pork/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes, for example, sounded far too exotic for my limited culinary skills. Boy was I wrong! I decided to conquer my fear of fish and discovered that crab cakes are super easy (although a bit expensive) to make.

The music: When I think about eating crab cakes, I imagine sitting by the beach at sunset with a glass of wine. Of course, that’s never actually happened to me, but it sounds perfect. To evoke that mood, I turned to The Honeydrippers, an 80s band fronted by Robert Plant of Led Zeppelin fame. While “Sea of Love” is an obvious nod to the ocean, the “Volume One” EP includes four other songs that also feel beach-and-wine worthy.

Clocking in at less than 18 minutes for both sides, this quick hitter is the perfect length for prepping these easy cakes (and even leaves time to make a spicy mayo sauce and a side salad!). After gathering up the 10 ingredients needed for crab cakes (below), it’s just a matter of mixing them, making patties, and quickly frying them up.

Although I didn’t have an ocean nearby, I did grab a glass of 2010 Mi Sueño Chardonnay, which was crisp and buttery—a perfect accent to the meal.

In case you’re wondering, The Honeydrippers never released a Volume Two (or any other albums). Considering their limited lifespan, I’m pretty pleased that my boyfriend found this copy of their work for $.25 at a garage sale.

Ingredients

• 1 egg
• 3 tbsp. mayonnaise
• 4 tsp. lemon juice
• 1 tsp. garlic
• 1 tsp. dijon mustard
• 1 tbsp. minced green onions
• 1/2 tsp. red pepper flakes
• 8 oz. lump crabmeat
• 1/2 cup crushed butter crackers
• 1 tbsp. butter
• 1/4 cup spicy mayo

Instructions

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, garlic, mustard, green onions, and red pepper flakes. Gently stir in crabmeat and crumbs. Form mixture into 4 patties.
2. Heat butter in skillet over medium heat. Cook patties in skillet until golden brown, about 5 minutes on each side. Serve with spicy mayo.

http://www.cookingwithvinyl.com/duet-crab-crakes/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes, for example, sounded far too exotic for my limited culinary skills. Boy was I wrong! I decided to conquer my fear of fish and discovered that crab cakes are super easy (although a bit expensive) to make.

The music: When I think about eating crab cakes, I imagine sitting by the beach at sunset with a glass of wine. Of course, that’s never actually happened to me, but it sounds perfect. To evoke that mood, I turned to The Honeydrippers, an 80s band fronted by Robert Plant of Led Zeppelin fame. While “Sea of Love” is an obvious nod to the ocean, the “Volume One” EP includes four other songs that also feel beach-and-wine worthy.

Clocking in at less than 18 minutes for both sides, this quick hitter is the perfect length for prepping these easy cakes (and even leaves time to make a spicy mayo sauce and a side salad!). After gathering up the 10 ingredients needed for crab cakes (below), it’s just a matter of mixing them, making patties, and quickly frying them up.

Although I didn’t have an ocean nearby, I did grab a glass of 2010 Mi Sueño Chardonnay, which was crisp and buttery—a perfect accent to the meal.

In case you’re wondering, The Honeydrippers never released a Volume Two (or any other albums). Considering their limited lifespan, I’m pretty pleased that my boyfriend found this copy of their work for $.25 at a garage sale.

Ingredients

• 1 egg
• 3 tbsp. mayonnaise
• 4 tsp. lemon juice
• 1 tsp. garlic
• 1 tsp. dijon mustard
• 1 tbsp. minced green onions
• 1/2 tsp. red pepper flakes
• 8 oz. lump crabmeat
• 1/2 cup crushed butter crackers
• 1 tbsp. butter
• 1/4 cup spicy mayo

Instructions

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, garlic, mustard, green onions, and red pepper flakes. Gently stir in crabmeat and crumbs. Form mixture into 4 patties.
2. Heat butter in skillet over medium heat. Cook patties in skillet until golden brown, about 5 minutes on each side. Serve with spicy mayo.

http://www.cookingwithvinyl.com/duet-crab-crakes/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes, for example, sounded far too exotic for my limited culinary skills. Boy was I wrong! I decided to conquer my fear of fish and discovered that crab cakes are super easy (although a bit expensive) to make.

The music: When I think about eating crab cakes, I imagine sitting by the beach at sunset with a glass of wine. Of course, that’s never actually happened to me, but it sounds perfect. To evoke that mood, I turned to The Honeydrippers, an 80s band fronted by Robert Plant of Led Zeppelin fame. While “Sea of Love” is an obvious nod to the ocean, the “Volume One” EP includes four other songs that also feel beach-and-wine worthy.

Clocking in at less than 18 minutes for both sides, this quick hitter is the perfect length for prepping these easy cakes (and even leaves time to make a spicy mayo sauce and a side salad!). After gathering up the 10 ingredients needed for crab cakes (below), it’s just a matter of mixing them, making patties, and quickly frying them up.

Although I didn’t have an ocean nearby, I did grab a glass of 2010 Mi Sueño Chardonnay, which was crisp and buttery—a perfect accent to the meal.

In case you’re wondering, The Honeydrippers never released a Volume Two (or any other albums). Considering their limited lifespan, I’m pretty pleased that my boyfriend found this copy of their work for $.25 at a garage sale.

Ingredients

• 1 egg
• 3 tbsp. mayonnaise
• 4 tsp. lemon juice
• 1 tsp. garlic
• 1 tsp. dijon mustard
• 1 tbsp. minced green onions
• 1/2 tsp. red pepper flakes
• 8 oz. lump crabmeat
• 1/2 cup crushed butter crackers
• 1 tbsp. butter
• 1/4 cup spicy mayo

Instructions

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, garlic, mustard, green onions, and red pepper flakes. Gently stir in crabmeat and crumbs. Form mixture into 4 patties.
2. Heat butter in skillet over medium heat. Cook patties in skillet until golden brown, about 5 minutes on each side. Serve with spicy mayo.

http://www.cookingwithvinyl.com/duet-crab-crakes/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes, for example, sounded far too exotic for my limited culinary skills. Boy was I wrong! I decided to conquer my fear of fish and discovered that crab cakes are super easy (although a bit expensive) to make.

The music: When I think about eating crab cakes, I imagine sitting by the beach at sunset with a glass of wine. Of course, that’s never actually happened to me, but it sounds perfect. To evoke that mood, I turned to The Honeydrippers, an 80s band fronted by Robert Plant of Led Zeppelin fame. While “Sea of Love” is an obvious nod to the ocean, the “Volume One” EP includes four other songs that also feel beach-and-wine worthy.

Clocking in at less than 18 minutes for both sides, this quick hitter is the perfect length for prepping these easy cakes (and even leaves time to make a spicy mayo sauce and a side salad!). After gathering up the 10 ingredients needed for crab cakes (below), it’s just a matter of mixing them, making patties, and quickly frying them up.

Although I didn’t have an ocean nearby, I did grab a glass of 2010 Mi Sueño Chardonnay, which was crisp and buttery—a perfect accent to the meal.

In case you’re wondering, The Honeydrippers never released a Volume Two (or any other albums). Considering their limited lifespan, I’m pretty pleased that my boyfriend found this copy of their work for $.25 at a garage sale.

Ingredients

• 1 egg
• 3 tbsp. mayonnaise
• 4 tsp. lemon juice
• 1 tsp. garlic
• 1 tsp. dijon mustard
• 1 tbsp. minced green onions
• 1/2 tsp. red pepper flakes
• 8 oz. lump crabmeat
• 1/2 cup crushed butter crackers
• 1 tbsp. butter
• 1/4 cup spicy mayo

Instructions

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, garlic, mustard, green onions, and red pepper flakes. Gently stir in crabmeat and crumbs. Form mixture into 4 patties.
2. Heat butter in skillet over medium heat. Cook patties in skillet until golden brown, about 5 minutes on each side. Serve with spicy mayo.

http://www.cookingwithvinyl.com/duet-crab-crakes/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes, for example, sounded far too exotic for my limited culinary skills. Boy was I wrong! I decided to conquer my fear of fish and discovered that crab cakes are super easy (although a bit expensive) to make.

The music: When I think about eating crab cakes, I imagine sitting by the beach at sunset with a glass of wine. Of course, that’s never actually happened to me, but it sounds perfect. To evoke that mood, I turned to The Honeydrippers, an 80s band fronted by Robert Plant of Led Zeppelin fame. While “Sea of Love” is an obvious nod to the ocean, the “Volume One” EP includes four other songs that also feel beach-and-wine worthy.

Clocking in at less than 18 minutes for both sides, this quick hitter is the perfect length for prepping these easy cakes (and even leaves time to make a spicy mayo sauce and a side salad!). After gathering up the 10 ingredients needed for crab cakes (below), it’s just a matter of mixing them, making patties, and quickly frying them up.

Although I didn’t have an ocean nearby, I did grab a glass of 2010 Mi Sueño Chardonnay, which was crisp and buttery—a perfect accent to the meal.

In case you’re wondering, The Honeydrippers never released a Volume Two (or any other albums). Considering their limited lifespan, I’m pretty pleased that my boyfriend found this copy of their work for $.25 at a garage sale.

Ingredients

• 1 egg
• 3 tbsp. mayonnaise
• 4 tsp. lemon juice
• 1 tsp. garlic
• 1 tsp. dijon mustard
• 1 tbsp. minced green onions
• 1/2 tsp. red pepper flakes
• 8 oz. lump crabmeat
• 1/2 cup crushed butter crackers
• 1 tbsp. butter
• 1/4 cup spicy mayo

Instructions

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, garlic, mustard, green onions, and red pepper flakes. Gently stir in crabmeat and crumbs. Form mixture into 4 patties.
2. Heat butter in skillet over medium heat. Cook patties in skillet until golden brown, about 5 minutes on each side. Serve with spicy mayo.

http://www.cookingwithvinyl.com/duet-crab-crakes/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes, for example, sounded far too exotic for my limited culinary skills. Boy was I wrong! I decided to conquer my fear of fish and discovered that crab cakes are super easy (although a bit expensive) to make.

The music: When I think about eating crab cakes, I imagine sitting by the beach at sunset with a glass of wine. Of course, that’s never actually happened to me, but it sounds perfect. To evoke that mood, I turned to The Honeydrippers, an 80s band fronted by Robert Plant of Led Zeppelin fame. While “Sea of Love” is an obvious nod to the ocean, the “Volume One” EP includes four other songs that also feel beach-and-wine worthy.

Clocking in at less than 18 minutes for both sides, this quick hitter is the perfect length for prepping these easy cakes (and even leaves time to make a spicy mayo sauce and a side salad!). After gathering up the 10 ingredients needed for crab cakes (below), it’s just a matter of mixing them, making patties, and quickly frying them up.

Although I didn’t have an ocean nearby, I did grab a glass of 2010 Mi Sueño Chardonnay, which was crisp and buttery—a perfect accent to the meal.

In case you’re wondering, The Honeydrippers never released a Volume Two (or any other albums). Considering their limited lifespan, I’m pretty pleased that my boyfriend found this copy of their work for $.25 at a garage sale.

Ingredients

• 1 egg
• 3 tbsp. mayonnaise
• 4 tsp. lemon juice
• 1 tsp. garlic
• 1 tsp. dijon mustard
• 1 tbsp. minced green onions
• 1/2 tsp. red pepper flakes
• 8 oz. lump crabmeat
• 1/2 cup crushed butter crackers
• 1 tbsp. butter
• 1/4 cup spicy mayo

Instructions

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, garlic, mustard, green onions, and red pepper flakes. Gently stir in crabmeat and crumbs. Form mixture into 4 patties.
2. Heat butter in skillet over medium heat. Cook patties in skillet until golden brown, about 5 minutes on each side. Serve with spicy mayo.

http://www.cookingwithvinyl.com/duet-crab-crakes/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes, for example, sounded far too exotic for my limited culinary skills. Boy was I wrong! I decided to conquer my fear of fish and discovered that crab cakes are super easy (although a bit expensive) to make.

The music: When I think about eating crab cakes, I imagine sitting by the beach at sunset with a glass of wine. Of course, that’s never actually happened to me, but it sounds perfect. To evoke that mood, I turned to The Honeydrippers, an 80s band fronted by Robert Plant of Led Zeppelin fame. While “Sea of Love” is an obvious nod to the ocean, the “Volume One” EP includes four other songs that also feel beach-and-wine worthy.

Clocking in at less than 18 minutes for both sides, this quick hitter is the perfect length for prepping these easy cakes (and even leaves time to make a spicy mayo sauce and a side salad!). After gathering up the 10 ingredients needed for crab cakes (below), it’s just a matter of mixing them, making patties, and quickly frying them up.

Although I didn’t have an ocean nearby, I did grab a glass of 2010 Mi Sueño Chardonnay, which was crisp and buttery—a perfect accent to the meal.

In case you’re wondering, The Honeydrippers never released a Volume Two (or any other albums). Considering their limited lifespan, I’m pretty pleased that my boyfriend found this copy of their work for $.25 at a garage sale.

Ingredients

• 1 egg
• 3 tbsp. mayonnaise
• 4 tsp. lemon juice
• 1 tsp. garlic
• 1 tsp. dijon mustard
• 1 tbsp. minced green onions
• 1/2 tsp. red pepper flakes
• 8 oz. lump crabmeat
• 1/2 cup crushed butter crackers
• 1 tbsp. butter
• 1/4 cup spicy mayo

Instructions

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, garlic, mustard, green onions, and red pepper flakes. Gently stir in crabmeat and crumbs. Form mixture into 4 patties.
2. Heat butter in skillet over medium heat. Cook patties in skillet until golden brown, about 5 minutes on each side. Serve with spicy mayo.

http://www.cookingwithvinyl.com/duet-crab-crakes/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes, for example, sounded far too exotic for my limited culinary skills. Boy was I wrong! I decided to conquer my fear of fish and discovered that crab cakes are super easy (although a bit expensive) to make.

The music: When I think about eating crab cakes, I imagine sitting by the beach at sunset with a glass of wine. Of course, that’s never actually happened to me, but it sounds perfect. To evoke that mood, I turned to The Honeydrippers, an 80s band fronted by Robert Plant of Led Zeppelin fame. While “Sea of Love” is an obvious nod to the ocean, the “Volume One” EP includes four other songs that also feel beach-and-wine worthy.

Clocking in at less than 18 minutes for both sides, this quick hitter is the perfect length for prepping these easy cakes (and even leaves time to make a spicy mayo sauce and a side salad!). After gathering up the 10 ingredients needed for crab cakes (below), it’s just a matter of mixing them, making patties, and quickly frying them up.

Although I didn’t have an ocean nearby, I did grab a glass of 2010 Mi Sueño Chardonnay, which was crisp and buttery—a perfect accent to the meal.

In case you’re wondering, The Honeydrippers never released a Volume Two (or any other albums). Considering their limited lifespan, I’m pretty pleased that my boyfriend found this copy of their work for $.25 at a garage sale.

Ingredients

• 1 egg
• 3 tbsp. mayonnaise
• 4 tsp. lemon juice
• 1 tsp. garlic
• 1 tsp. dijon mustard
• 1 tbsp. minced green onions
• 1/2 tsp. red pepper flakes
• 8 oz. lump crabmeat
• 1/2 cup crushed butter crackers
• 1 tbsp. butter
• 1/4 cup spicy mayo

Instructions

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, garlic, mustard, green onions, and red pepper flakes. Gently stir in crabmeat and crumbs. Form mixture into 4 patties.
2. Heat butter in skillet over medium heat. Cook patties in skillet until golden brown, about 5 minutes on each side. Serve with spicy mayo.

http://www.cookingwithvinyl.com/duet-crab-crakes/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes, for example, sounded far too exotic for my limited culinary skills. Boy was I wrong! I decided to conquer my fear of fish and discovered that crab cakes are super easy (although a bit expensive) to make.

The music: When I think about eating crab cakes, I imagine sitting by the beach at sunset with a glass of wine. Of course, that’s never actually happened to me, but it sounds perfect. To evoke that mood, I turned to The Honeydrippers, an 80s band fronted by Robert Plant of Led Zeppelin fame. While “Sea of Love” is an obvious nod to the ocean, the “Volume One” EP includes four other songs that also feel beach-and-wine worthy.

Clocking in at less than 18 minutes for both sides, this quick hitter is the perfect length for prepping these easy cakes (and even leaves time to make a spicy mayo sauce and a side salad!). After gathering up the 10 ingredients needed for crab cakes (below), it’s just a matter of mixing them, making patties, and quickly frying them up.

Although I didn’t have an ocean nearby, I did grab a glass of 2010 Mi Sueño Chardonnay, which was crisp and buttery—a perfect accent to the meal.

In case you’re wondering, The Honeydrippers never released a Volume Two (or any other albums). Considering their limited lifespan, I’m pretty pleased that my boyfriend found this copy of their work for $.25 at a garage sale.

Ingredients

• 1 egg
• 3 tbsp. mayonnaise
• 4 tsp. lemon juice
• 1 tsp. garlic
• 1 tsp. dijon mustard
• 1 tbsp. minced green onions
• 1/2 tsp. red pepper flakes
• 8 oz. lump crabmeat
• 1/2 cup crushed butter crackers
• 1 tbsp. butter
• 1/4 cup spicy mayo

Instructions

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, garlic, mustard, green onions, and red pepper flakes. Gently stir in crabmeat and crumbs. Form mixture into 4 patties.
2. Heat butter in skillet over medium heat. Cook patties in skillet until golden brown, about 5 minutes on each side. Serve with spicy mayo.

http://www.cookingwithvinyl.com/duet-crab-crakes/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes, for example, sounded far too exotic for my limited culinary skills. Boy was I wrong! I decided to conquer my fear of fish and discovered that crab cakes are super easy (although a bit expensive) to make.

The music: When I think about eating crab cakes, I imagine sitting by the beach at sunset with a glass of wine. Of course, that’s never actually happened to me, but it sounds perfect. To evoke that mood, I turned to The Honeydrippers, an 80s band fronted by Robert Plant of Led Zeppelin fame. While “Sea of Love” is an obvious nod to the ocean, the “Volume One” EP includes four other songs that also feel beach-and-wine worthy.

Clocking in at less than 18 minutes for both sides, this quick hitter is the perfect length for prepping these easy cakes (and even leaves time to make a spicy mayo sauce and a side salad!). After gathering up the 10 ingredients needed for crab cakes (below), it’s just a matter of mixing them, making patties, and quickly frying them up.

Although I didn’t have an ocean nearby, I did grab a glass of 2010 Mi Sueño Chardonnay, which was crisp and buttery—a perfect accent to the meal.

In case you’re wondering, The Honeydrippers never released a Volume Two (or any other albums). Considering their limited lifespan, I’m pretty pleased that my boyfriend found this copy of their work for $.25 at a garage sale.

Ingredients

• 1 egg
• 3 tbsp. mayonnaise
• 4 tsp. lemon juice
• 1 tsp. garlic
• 1 tsp. dijon mustard
• 1 tbsp. minced green onions
• 1/2 tsp. red pepper flakes
• 8 oz. lump crabmeat
• 1/2 cup crushed butter crackers
• 1 tbsp. butter
• 1/4 cup spicy mayo

Instructions

1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, garlic, mustard, green onions, and red pepper flakes. Gently stir in crabmeat and crumbs. Form mixture into 4 patties.
2. Heat butter in skillet over medium heat. Cook patties in skillet until golden brown, about 5 minutes on each side. Serve with spicy mayo.

http://www.cookingwithvinyl.com/duet-crab-crakes/ ® Cooking with Vinyl (do not reproduce without permission)

The MTV Video Music Awards are Sunday, Aug. 30. You read that correctly. MTV still awards music videos despite no longer playing music videos. If, like me, you were born in the mid-1970s to the mid-1980s, aka “the MTV Generation,” you remember fondly when the cable channel actually played videos all day. You still have a little crush on Martha Quinn or Alan[…]

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