Monday, June 28, 2021

Upside Down Broiled Seafood Platter – Part 2

Since the crab cakes and onions were such a hit with the seafood meal, I thought they deserved a separate post.  But before I get to that, here is my Keto friendly breakfast the morning after the seafood meal.

For the crab cakes, I used the recipe from Once Upon A Chef and followed it as shown below (I didn’t make the tarter sauce).

Crab Cakes


2 large eggs

2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's

1-1/2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1/4 teaspoon salt

1/4 cup finely diced celery, from one stalk

2 tablespoons finely chopped fresh parsley

1 pound lump crab meat

1/2 cup panko


1. Line a baking sheet with aluminum foil for easy clean-up.

2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.

3. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet.

4. Cover and refrigerate for at least 1 hour. This helps them set.

5. Line a pan with foil, spray with Pam.

6. Add the crab cakes and drizzle with the butter mixture from previous post.

7. Broil on medium setting until cakes are warmed thru and the tops are browned a little – about 14 minutes.

No finished cooking shots but this is my plate.

SIL, Pat, gave us a bag of small Vidalia Onions and we have been looking for uses for them so Bev found this recipe for Tennessee Onions on the Loves and Dishes site.  

Tennessee Onions


2-3 whole Vidalia onions (Bev used nine small onions)

4 tbsp butter

Garlic salt to taste

Pepper to taste

1 cup sharp cheddar cheese

1 cup mozzarella Cheese

½ cup Parmesan cheese

Fresh oregano or other herbs for garnish (we forgot them)


1. Using non-stick cooking spray, prepare a 9x13 baking dish.

2. Heat oven to 350

3. Slice the Vidalia onions in 1/4 to 1/2 inch slices and separate the rings.

4. Lay the rings in the prepared baking dish

5. Sprinkle the onion rings with garlic salt (about 1 tsp), pepper (about 1/2 tsp).

6. Cut the butter into pats and place around the dish on top of the onions. 

7. Spread the cheddar and mozzarella cheeses on top of the onions and then top with the grated parmesan cheese.

8. Bake at 350 uncovered for 30 minutes or until bubbly and the cheese has started to brown (browned cheese bits is one of the best parts!)

9. Remove from the oven, allow to cool for a few minutes, garnish with some fresh herbs (oregano, chives, thyme all work well) and then serve. 

This shot from their site but ours looked the same less the herbs.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


6/24/21 event date


  1. Larry, Laurie would love that Vidalia onion dish... Truly a healthy breakfast! I'm usually not a crab cake fan because so many places use bell peppers and other misc. items as a filler. Your recipe is right on for me! Take Care, Big Daddy Dave

  2. Once Upon A Chef is one of the better blogs out there ... in my humble opinion. And those onions! I'll be making those this weekend. They look incredible. Thanks for the recipe.

  3. What a wonderful meal. I haven't had a decent crab cake in way too long! I've never heard of Tennessee onions but I'm very intrigued.


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