This week I am participating with other Ellie Krieger “foodies” in Craving Ellie in My Belly. If you are interested in joining up for that or just to read more about it, check out Craving Ellie in My Belly.
On our recent trip to the beach, I picked up some lump crab meat at our favorite seafood market in Pensacola, Joe Patti’s. I don’t like to keep it very long in the freezer as it loses its flavor rapidly. By making up Ellie’s crab cakes, storing some in the freezer I will be able to enjoy that delicious flavor now and a little later. I adapted her recipe somewhat and have noted those adaptations in the recipe. I am also making a mango slaw from Southern Living to use with these instead of the tartar sauce since neither Hubby nor I are big fans. I think you will find the crab cakes are enhanced with this slaw.
One of Perfect Boy’s favorite things to do at the beach is to go on early morning crab hunts. He relishes in finding the “front” and “back” doors of the crab’s houses (his words). He has learned how to tease the crabs out of their holes by trickling sand into them. I wish I had some pictures to share with you of him doing this, but these are EARLY morning walks remember. I am doing well to find my coffee cup before he’s headed out of the door and down the beach.
But that’s okay. This is our special time together. I wouldn’t trade the experience for all of the sleep in the world. I can do that anytime.
Ellie Krieger’s Crab Cakes with Tartar Sauce
- Serves: 4 (2 crab cake) servings
- Nonstick cooking spray
- 1 egg, lightly beaten .
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Dash hot sauce (I sometimes substitute 1/2 finely chopped serrano chile pepper.)
- 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
- 1/2 cup finely chopped red bell pepper
- I add 2 Tablespoons chopped fresh dill , Italian parsley or cilantro.
- 1 scallion, including green top, finely chopped
- 1 pound lump crab, picked over for cartilage
- 3/4 cup dry bread crumbs (I use Italian seasoned bread crumbs.)
- 1/4 teaspoon salt
- Freshly ground black pepper
- Smarter Tartar Sauce, recipe follows
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a shallow dish.
Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
Smarter Tartar Sauce:
6 tablespoons nonfat plain yogurt
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers
Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.
Yield: 3/4 cup
1 cup finely shredded red cabbage
1 cup peeled, chopped mango
1 medium tomato, chopped
1 serrano chile pepper, finely chopped
1 green onion, chopped
1/3 cup fresh cilantro
3 Tablespoons lime juice
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients; cover and chill at least 2 hours.
Yield: 3 cups
1 cup dry white wine
pinch of saffron
1/2 teaspoon butter or margarine
1 small shallot, finely chopped
3 Tablespoons lime juice
2 Tablespoons whipping cream
1/2 cup butter, cut into pieces
1/2 teaspoon salt
Combine wine and saffron in a saucepan; bring to a boil. Remove from heat; let stand for 30 minutes.
Melt 1/2 teaspoon butter in a large skillet over medium heat; add shallot, and cook, stirring constantly, until tender. Add wine mixture and lime juice; cook over medium heat until mixture is reduced to 1/4 cup.
Stir in whipping cream and cook until mixture is reduced to 1/4 cup. Remove from heat; add 1/2 cup butter and salt, stirring until butter melts.
Yield: about 3/4 cup.
From: Southern Living
Next week’s CEiMB: No Bake Lemon Bars
Come back tomorrow for the announcement of the Merry Merry Munchies giveaway winner.