Sunday, February 6, 2011

Cook Book Sundays-Crab Cakes

We're having such lovely weather here in S. Florida, I really feel bad for everyone else in the Mid West, and in other areas who are still dealing with all the snow, icy roads, and the horrible cold. Sunday is Super Bowl Sunday, and I thought these crab cakes would be ideal for 4, or if you'd like to double or triple the recipe, you can serve it up to at least 12, and if you wish to make it mini crab cakes, you can feed a crowd up to 2 dozen excited, and hungry friends, who will thank you, and love you for it.

Although, crab meat is a little expensive, buying a large container of it at Costco will make plenty to pass around, as a gourmet appetizer. I don't know about you, but I love to eat it just simple, with maybe little baked sweet potato wedges, and a beautiful mixed spring salad, with home made authentic Classic French Dressing, from Lora...( and remember, you can substitute the vinegar to your choice) ....drizzled over the crab cakes, and the salad...and still have room for chicken wings, pizza, party meat balls, you name it. Games on! ...Hope your favorite team wins. Mine is the Packers!...Go Packers!!!

I'm linking this post to:
Brenda-@Brenda's Canadian Kitchen
 I mentioned to you in my previous post, that this book by Mark Bittman is one of my best, of the best thrift find, that I got from Goodwill, which cost 79 cents...yes, 79 cents. Someone obviously did not want it, and it may have been a present to them, because it was brand new. Every soft cover book at Goodwill...regardless of the size, or the type of book cost, $.79 ridiculous as it may seem, but it really is true! Just recently, I stumbled on an awesome blog, called  Miz Helen's Country Cottage and she has the hard covered version of the same, exact book. We sure would love her amazing Cheese cake from the Mark Bittman, How to Cook Everything book, and she even included the page # along with the recipe and beautiful photos. I just had to comment, and follow her, and she immediately followed me back, and while you are checking out the yummy cheese cake, check out her amazing game plan recipes, and it will surely put a smile on your face...I promise!

Now, that's how you make friends! Don't be shy, take a chance and pay someone a nice compliment, and follow. If they don't return the comment, and do not follow you at least within a week...well, it's up to you, what you should do next, just take a doesn't cost you anything, in fact you will make other friends, as well!

Crab Cakes
adapted from: How to Cook Everything by Mark Bittman

1 lb. lump crab meat
1 egg
1/2 cup minced red bell pepper (optional)
1/2 cup minced scallion
1/4 cup good quality mayonnaise
1 tablespoon Dijon mustard
Salt and freshly ground pepper to taste
1 teaspoon cayenne pepper (optional)
2 tablespoons plain bread crumbs, or Panko-Japanese style crumbs
About 1 cup flour for dredging
1 teaspoon curry powder (optional)
2 tablespoons vegetable, canola, or olive oil
2 tablespoons butter, or use all oil
lemon wedges, or tartar sauce

Mix together the crab meat, egg, bell pepper, if you are using it, scallion, mayonnaise, mustard salt, and pepper.
Add sufficient bread crumbs to bind the mixture just enough to form into cakes; start with 2 tablespoons and
use more if you need it.

Refrigerate the mixture until you're ready to cook (it will be easier to shape, if your refrigerate it for 30 minutes, or more) but it's ready to go when you finish mixing.

Season the flour with salt, pepper, cayenne pepper, and curry, if you like. Preheat a large heavy skillet, preferably non-stick, over medium high hear for 2 to 3 minutes. Add the oil and butter and heat until the butter foam subsides.
Shape the crab meat mixture into four cakes, or eight mini ones. Dredge each in the flour, and cook adjusting the heat, as necessary and turning once, very gently.Cook until brown on both sides. Total cooking time will be about 10 minutes. Serves 4 large crab cakes, or 8 mini ones.

Take your choice: Steak, or crab cakes...or both. Grilled steak could be sliced into bite size portions, and it could be served as sliders on those cute little buns, which would serve at least ten portions, and if your make the mini crab cakes, which I did not, it would be perfect for appetizers served with Mark Bittman's Real Tartar sauce. which consists of 1/4 cup minced sour pickles, preferably cornichons, and 1 tablespoon minced shallots or scallions, into 1 cup good quality mayonnaise. Add prepared horseradish to it, and you have the best tasting tartar sauce that you will make over, and over, again

Now, on to something real exciting. I am a winner, of Progresso Panko, and a wonderful cookbook, by one of my all-time favorite T.V. chefs Michael Chiarello!
This gifeaway was hosted by Sharon, of Shosh's Yummy Food... and I happened to be the lucky winner. Also, I was so thrilled to see the amazing, yummy shrimp stuffed potato she made, and I must say I'm really loving it. I have never made this nor even heard of it, but it's definately on the top of my list to make, because I always have a bag of shrimp in the freezer, and potatoes in my fridge. So, thank you Sharon. I will certainly take a photo of it when I receive it!

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