Note: For an easier dinner, use ready-prepared crab cakes.
–crab cakes (4)
–asparagus (frozen, 1 package)
–Parmesan cheese (shredded)
–milk (almond or dairy, not soy, three-fourth’s cup)
–sherry (cooking sherry is fine, one-fourth cup)
–salt and pepper
1 – Place three-fourth’s cup of almond or dairy milk in a microwaveable cup. Add one-fourth cup of sherry. Microwave on high for 1 and one-half minutes. In a separate cup, place 1 tablespoon of flour. When the milk/sherry has heated, slowly add to the flour, stirring briskly. Stir one-fourth cup of shredded Parmesan cheese into the milk/sherry. Place the sauce in a covered baking dish. Microwave on high for 3 minutes. When finished, stir well.
2 – Microwave the asparagus, seasoned with salt, pepper, and olive oil in a covered baking dish for 4 minutes.
3 – Place the sherry/milk/Parmesan sauce in the dish with the asparagus. Place crab cakes in the sauce, spooning sauce on top. Microwave on high for 2 minutes.
4 – Serve the crab cakes hot, atop the asparagus and covered with sauce.
–crab cakes inspired by Rene Verdon’s The White House Chef Cookbook.