April 29

Crabcakes for Sarah

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• Lump Crab Cakes [View Recipe]

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  Ingredients

  • 1 pound crab
  • 2.5 tablespoons oil (divided)
  • .25 cup onion (minced)
  • .25 cup bell pepper (minced)
  • .25 cup bell pepper (minced)
  • 1 clove garlic (minced)
  • salt & pepper
  • .5 cup bread crumbs
  • 1 tablespoon chives (cleaned and snipped with scissors)
  • .5 tablespoon parsley (cleaned and chopped)
  • 1 tablespoon Old Bay seasoning
  • sprinkle cayenne
  • .5 large lemon
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • .5 cup bread crumbs
  • 1 tablespoon butter (divided)

  Instructions

  We start by heating a pan over medium-low heat with a teaspoon of olive oil. We add the onion and sweat for a few minutes. Next we add the red and green bell peppers and cook for another few minutes over medium heat. When the vegetables have softened, we add the garlic and some salt and pepper and stir for a minute. We spread the cooked vegetables onto a plate and put in the fridge for a quick cool.

  We pre-heat the oven to 350 degrees. We will place the browned crabcakes in the oven to heat through. Now we mix up our bread mixture. In a large bowl we combine the dried plain bread crumbs, the chives, parsley, Old Bay seasoning, and a sprinkle of cayenne. We zest the lemon half and add it to the bread crumb mixture. In a cup, we combine the egg, Worcestershire sauce, and half a tablespoon of the lemon juice. We set aside our wet and dry ingredients and take the crab out of the fridge.

  We are about ready to form the crabcakes so we pour the Panko bread crumbs onto a dinner plate and season with a little freshly ground black pepper. We rinse our crab meat in a colander quickly and pick over and remove small bits of shells and cartilage. We combine the dry bread crumb mixture, cooled off vegetables, and wet egg mixture together in the large bowl and stir with a fork. Next we gently add in the crabmeat and mix with our well-washed hands. We form 6 crabcakes, they are barely held together so we are very careful, and dip in the bread crumbs on the dinner plate. We keep the crabcakes on the bread-crumb plate and refrigerate for about 10 minutes. If we had more time, we would like to chill these for an hour to set up, but we are hungry!

  In our non-stick pan, we heat 1 tablespoon of olive oil and 1½ teaspoons of butter to pan-fry the crabcakes over medium heat. When hot, we gently place 3 of the crabcakes into the pan. We brown on one side for a few minutes, add a little more olive oil, and turn the crabcakes. When the cakes are nicely browned, we place in a baking dish and put in the oven for a few minutes to heat through. We repeat with the rest of the butter and olive oil and cook the remaining 3 crabcakes. We put the second batch of browned crabcakes in the oven, lower the heat to 300 degrees, and serve the first batch of crabcakes.

• Tartar Sauce [View Recipe]

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  Ingredients

  • .5 cup mayonnaise
  • .5 tablespoon parsley (cleaned and minced)
  • .5 tablespoon scallions (minced)
  • .5 tablespoon olives (minced)
  • 1 teaspoon capers (drained and minced)
  • .5 tablespoon hotdog relish
  • .5 teaspoon mustard

  Instructions

  In a medium bowl, we combine all the ingredients and stir well with a small spoon. We allow the flavors to mingle for about 10 minutes while we finish cooking the seafood. The leftover sauce we cover and refrigerate for a couple of days.

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