CRAB CAKES SUBMERGED IN A MUSHROOM – WHITE WINE SAUCE & ACCOMPANIED BY A CHILLED MARINARA – HORSERADISH – MINCED GARLIC DIPPING SAUCE

For 2:

–crab cakes (2, ready-prepared, from the deli counter)

–mushrooms (5 or 6, baby bellas, chopped)

–white wine (one-quarter cup)

–olive oil

–salt and pepper

Marinara sauce:

–spaghetti sauce (bottled, one-quarter cup)

–horseradish sauce (bottled, 3 tablespoons)

–garlic (minced, 1 tablespoon)

–extra virgin olive (1 tablespoon)

1 – Place the horseradish sauce in a small mixing bowl.  Slowly add spaghetti sauce to it, stirring vigorously.  Stir until smooth.  Add minced garlic and olive oil, and stir again.  Refrigerate until time for dinner.

2 – Place the mushrooms and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 1 and one-half minutes.

3 – Place the crab cakes in the sauce, spooning some sauce with mushrooms on top.  Microwave on high for 2 minutes.

4 – Serve the crab cakes with sauce hot, accompanied on the side by the marinara sauce.

–crab cakes and marinara sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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