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Tidbits

How is  it that I have so many leftovers?  We picked up this jumbo Butterball the day before Thanksgiving where they were on sale for cheap because they were frozen solid.  There was no way these would thaw in time to cook for the holiday meal and they needed the freezer space.  Twenty one pounder!This is a real cutie!Same kitteh in another pose.Here’s a nice pair, I think this is a good shot of them.This one is a real stunner – those eyes!I bought a big tin of crab meat the other day, I had a choice of either lump or claw meat.  I wanted whichever had the largest pieces, I chose the lump on a guess.  It wasn’t a small as I’ve seen crab in a can but I will go the claw meat if I ever make the choice again.  Anyway I made crab cakes because it has been forever since I ate the last one.  Not bad – I used a recipe from the NY Times, cut down to make 3 cakes.  That’s a creamy horseradish sauce on top of this one.Homer would rather be a dog.  He rests for a spell with Gabe by the back door, filling him in on how bad those other kittehs treat him.

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Crab Cakes with Chili-Lime Sauce

I’m in the cooking vacuum right now. My schedule is just not allowing for anything elaborate. There are a lot of salads with whatever is fresh from the farmstand, lots of fresh fruits, just not a lot of actual cooking. It is one of my favorite times of the year when freshness rules. That being said, it is a food blog. This is one of those dishes I make for a friend who really likes crab. I’m not all that fond of it myself, but that’s why I have guinea pigs recipe testers. I do really like the Chili-Lime Sauce, it’s terrific on grilled corn. It also goes well with Squash Confetti.

Crab Cakes with Chili-Lime Sauce

Crab Cakes

  • 4 tsp milk
  • 2 slices bread, crusts removed
  • 1 egg, beaten
  • 2 tbsp Miracle Whip style salad dressing
  • 4 green onions, finely chopped
  • ¼ tsp Old Bay style seasoning*
  • ¼ tsp red pepper sauce
  • 1 lb crabmeat, drained
  • 2 to 4 tbsp oil for frying
  • 1 lemon, quartered

2 bowls

skillet

In bowl, soak bread in milk. In other bowl, combine egg, salad dressing, onions, seasoning & hot sauce, until smooth. Break bread up completely in milk. Add crab meat to bread mixture, breaking up all crabmeat and mixing well with bread & milk, then add egg mixture and mix well. Scoop up 1/3 cup of the mixture and make a patty, packing tightly. Repeat until you have 8 cakes. Heat oil in skillet on medium-high heat. Carefully add cakes, sauté, turn once, until golden brown on both sides about 3 minutes each side. Drain on paper towels and serve immediately with lemon wedges and Chili-Lime sauce.

* this is a seafood seasoning mixture made by McCormick, you can substitute most any seafood seasoning

Chili-Lime Sauce

  • ¼ cup sour cream
  • 1 tbsp chopped cilantro
  • 2 tsp chili powder
  • 2 tsp limejuice
  • salt & pepper to taste

bowl

Mix together all ingredients and chill.  Serve with crab cakes.