Monday, May 13, 2013

Eat This: Crabcakes

I grew up on the North coast of Florida.  We had such wonderful, fresh and seemingly unlimited seafood to eat.  I reminisced with my mom recently that I thought we were poor because we consumed so much seafood!  I mean, it came from the end of the street, right out of the Intracoastal Waterway or a block up the street to the Atlantic Ocean.  You can still, in our old neighborhood in North Beach, St. Augustine, wade out in the water with a screwdriver, break off a fresh oyster and eat that bad boy right where it came from. That fresh.

I know better now. I know we were blessed.  We particularly loved blue crab.  Usually just boiled and picked, and now, in all their glory, crabcakes.  This is a new recipe I put together as I am limiting my carb intake so this really cuts it to the bone.  Enjoy! 


1 8 oz container of clean, picked crabmeat
1 large egg, beaten well
1 tablespoon GOOD Mayo - I use DUKES
1 tablespoon of fresh bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
6-8 dashes Tabasco (to taste)
1 tablespoon minced green onion
1 tablespoon minced fresh parsley
1 tablespoon baking powder

Combine everything in a non-reactive bowl. Cover and allow the flavors to mellow for about an hour.  This will also let the baking powder and egg permeate the mixture.

I divided the mixture into four equal parts.  Heat 2 tablespoons canola oil and 1 tablespoon butter over medium-high heat until very hot.  Fry the cakes for about two minutes.  It will be very loose at start, but will firm up as the egg and baking powder kick in. Lower the heat to medium.

Be sure to watch and make sure you do not over brown. Flip and brown on the other side.  Remove to a plate and hold warm for serving.

I serve with a "pink sauce" made from a 3:1 ratio of Dukes mayo and Thai Chili Paste.  Delicious.

Romaine, Arugula and Maytag Blue Cheese Salad with Burnt Orange Vinaigrette

I like to serve with a salad too and this one was a simple Romaine, Arugula and Maytag Blue Cheese with a Burnt Orange Vinaigrette.  Here's how to make the dressing:

2 cups orange juice (I use fresh)
3/4 cup Sweetened Rice Wine Vinegar
2 tablespoons dijon style mustard
3/4 cup extra virgin olive oil

Place the OJ in a saucepan over medium heat and cook until it has reduced by half. Be careful not to burn it - the sugar will catch if you let it go too long and it will become bitter.

One reduced and cooled, combine all the ingredients in a shaker and shake until well blended.  Adjust seasoning (I used a LITTLE salt to bring up the flavor. It all depends on the rice wine vinegar you use.)  The dressing should be stored in the refrigerator. Remove about 10-15 minutes before you use it to allow the olive oil to become of a temperature where you can mix.  This emulsion will not stay blended but a good shake brings it up to ready!

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