cucmber

Crabcakes Pure and Simple (with Orange Scented Cocktail Sauce)

15 Aug 2011
crabcakes

It's summer and I can hear you humming a certain tune in your head and that little ditty is crabcakes.

It's a song we all know, but New Englanders claim to have written it.

But out here in California we have a pretty toe tappin' version ourselves. And I am talking about Dungeness crabcakes. Dungeness crabs are the sweet and delicious. Of course all crab is sweet and delicious but I hold a special place on my taste buds for dungeness. It is a sustainable west coast choice and it is regularly found at the Hollywood Farmers Market.

Now people hold some pretty strong opinions about crabcakes, and I fully endorse that. At their best crabcakes should be very crabby, we all agree with that. The traditional cakes of the Chesapeake Bay area are often lump (blue) crab and very little else. But that sort of gem is not commonly found because it can be tricky getting it into the pan, while still holding shape. Which just brings up even more questions. Should you roll crabcakes in breadcrumbs or add breadcrumbs to the mix? Some people cross themselves and turn away just at the mention of breadcrumbs. See what I mean? What about egg? Is that cheating? Well in my mind both the breadcrumb and egg discussions are valid, because they both address texture. But you have to be careful, too many ingredients make a wet, sticky mixture. Which may mold easily and hold its form quite well, but once fried up, you get something close to a hockey puck. It may look beautiful, but its virtues end there.

Sippity Sup Continues »
Tags: | 8 Comments

Crabcakes Plain and Simple with Orange Scented Cocktail Sauce

Crabcakes
By jgreghenry Published August 15, 2011
Prep time: 210
Yield:1 (Servings)

Ingredients:

  • 0.75 c ketchup
  • 0.25 t orange zest
  • 2 T freshly squeezed orange juice
  • 3 T drained bottled horseradish
  • 0.5 t tabasco sauce
  • 1 lb fresh cooked dungeness crab meat, picked over
  • 0.25 c onion, minced
  • 0.25 c green bell pepper, seeded & minced
  • 1 egg
  • 0.25 t kosher salt
  • 1 c fresh breadcrumbs (from soft white sandwich bread,
  • 2 T unsalted butter
  • 1 T canola oil
  • 24 chives left whole, optional
  • 32 cucumber slices, optional

Directions

Prepare the cocktail sauce: In a small bowl mix ketchup, orange zest, fresh orange juice, horseradish and Tabasco until well combined. Set aside.

Prepare the crab cakes: Place the crab meat in a cheese cloth lined colander set over a large bowl. Pull the cheese cloth tightly around the crab meat and squeeze out as much moisture as possible. Repeat the same process in a new piece of cheese cloth with the onion and green bell pepper. Discard the liquid.

In the large bowl stir together the onion, bell pepper, egg, and 1/4 teaspoon salt. Toss in the the breadcrumbs and crab, mix gently until well combined. Do not over mix, it should still be somewhat loose. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with canola oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes more. Garnish with chivesand cucumber slices (optional) and the cocktail sauce on the side.

Lemongrass Crab & Scallop Cakes with a Spicy Cucumber Dipping Sauce

Scallop Crab Cakes
By jgreghenry Published November 1, 2010
Prep time: 360
Yield:1 ()

Ingredients:

  • 12 oz sea scallops
  • 12 oz lump crab meat
  • 1 three inch piece of lemongrass
  • 2 lemons, zest only
  • 0.5 c panko breadcrumbs
  • 0.25 c chives, minced
  • 4 large eggs, lightly beaten
  • 0 salt and pepper, to taste
  • 1 c water
  • 0.25 c sugar
  • 1 t sea salt
  • 0.25 c white vinegar
  • 0.25 t crushed red pepper flakes, to taste
  • 1 large shallot, minced
  • 0.5 englsih cucumber, pelled, cut in half lengthwise, seeded and thinly sliced
  • 0.25 c peanut oil
  • 0.25 c butter
  • 0 cilantro (as garnish)
  • 0 mint (as garnish)

Directions

For the crab cakes: Remove the tough muscle on the side of the scallops and cut the scallops into1/4-inch dice. Combine the scallops and crab meat in a large bowl. Remove the tough outer layers from the lemongrass, mince about 2 teaspoons of the light colored interior. Place the lemongrass and the lemon zest in the bowl with the scallops and crab, cover the bowl, then refrigerate overnight. The nest day: Add the Panko, chives and eggs to the bowl with the seafood. Season the mixture with the salt and pepper. Gently mix to incorporate using a folding motion. The best crab cakes are difficult to work with because the mixture should just barely hold together. So don't over-mix or add more breadcrumbs because the cakes will hold their shape when cooked. For the dipping sauce: Bring the 1-cup water to a boil and add the sugar and sea salt, swirling the pan to dissolve. Add the vinegar, chilis, shallot, and cucumber. Stir to mix the ingredients and refrigerate until ready to use. Form the scallop and crab mixture into 18 cakes that are about 2 to 3 inches in diameter. Heat a large sauté pan over medium-high heat and add the peanut oil and butter. As soon as butter melts, add the cakes and sauté until just golden and barely cooked through, about 2 to 3 minutes on each side. Be careful not to overcook, and cook in batches if necessary to avoid crowding the pan. Serve 3 cakes per plate along with the spicy cucumber dipping sauce. Garnish each plate with cilantro and mint.

Notes:

serves 6 Source: Adapted from Holly Peterson

Avocado and Watercress Salad with Green Beans

Avocado and Watercress Salad with Green Beans
By jgreghenry Published March 30, 2010
Prep time: 20
Yield:1 ()

Ingredients:

  • 0 juice of one lemon
  • 1 medium shallot, minced
  • 0.5 t kosher salt, plus more for boiling water
  • 0 freshly ground black pepper, to taste
  • 2 T extra-virgin olive oil
  • 8 oz green beans, trimmed and cut into 1" pieces
  • 1 cucumber, peeled, halved lengthwise, seeded and sliced thinly
  • 1 bunch watercress, thick stems removed
  • 0.5 c whole mint leaves, loosely packed
  • 0 lemon wedges as garnish
  • 1 large ripe, creamy acocado, such as hass

Directions

Prepare an ice water bath; set aside. Halve, peel and pit the avocado, cutting it into 1/2" chunks. Put the avocado into a serving bowl large enough for the finished salad. Whisk together shallot, lemon juice, salt, pepper and olive oil until well emulsified and creamy. Pour the mixture over the avocado and toss them until well coated so they do not discolor. Bring a pot of water to a boil, add salt. Blanch the green beans until tender-crisp, 4-5 minutes. Immediately transfer them to the ice-bath to stop cooking. Drain well, and add them to the bowl with the avocado, followed the cucumber slices, watercress, and mint leaves. Gently toss until the salad is evenly dressed. Season with salt and pepper and serve with additional lemon wedges.

Notes:

serves 4 Source: Inspired by Martha Stewart Living