–crab cakes (2, ready-prepared, from the deli counter)
–mushrooms (5 or 6, baby bellas, chopped)
–white wine (one-quarter cup)
–salt and pepper
–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.