As I mentioned in my last post, crab meat is a canvas on which to paint many, many meals. After my family crab feast last weekend, I brought about a dozen crabs back home with me. I picked them the next day and set the meat aside to make crab cakes for my husband.
There are a lot of recipes out there for crab cakes. I like mine to be simple. There's absolutely no need to be fussy with something so delicate as fresh crab. Some people put minced veggies like onion and celery in their cakes, other's load them with lots of herbs and spices. I like a basic dressing, lots of jumbo lump meat and a thin, almost non-existent breading on the outside - just enough to get bronzed in the pan and give a slight crisp to the cake.
Here's my recipe. I do this to taste, so adjust accordingly:
Mini Crab Cakes
1/4 cup miracle whip (or regular mayo if you prefer)
just shy of half that amount of mustard - any kind works.
1 T (at least) of Old Bay seasoning
1/2 cup bread crumbs
1/2 pound lump crab meat
Oil for frying
Mix miracle whip, mustard and Old Bay in a bowl large enough to accomodate the crab meat. Thoroughly combine the dressing so that you don't have any pockets of seasoning. Taste and adjust your flavors. Add the crab meat and GENTLY mix into the dressing - use your hands if you can. Don't break it apart. Add about 1 teaspoon of bread crumbs and combine. Divide the mixture into small balls, about meatball sized.
In a separate bowl, add the rest of the bread crumbs and gently roll the crab balls through the crumbs. Flatten the balls slightly to form patties.
Heat a frying pan to medium heat and add just enough oil to cover the bottom of the pan. When it's hot, carefully lay each patty in the oil, leaving room between them. Flip them over after a minute or two, or when the bottoms are golden brown. Remove from oil and drain. Serve with saltines and mustard.
You can broil these as well or make them entree sized.
Wednesday, June 23, 2010
Friday, June 18, 2010
Hometown Favorites
So I'm gearing up for another weekend, during which I hope to get some serious cooking and cleaning done - though that remains to be seen - and I'm kicking it off tonight with one of my favorite foods, steamed crabs. Now, I know that lots of cities and states have crabs - stone, alaskan king, snow, dungoness ... But Maryland Blue Crabs, in my humble opinion, are superior. My reasons are simple - they're my native crustacean and I find them to be so much meatier and sweeter than those other crabs. And steaming them in Old Bay (the godfather of all spice blends, thank you very much) turns amazing into A-MA-ZING. Seriously.
I grew up eating crabs, learned to pick them at a very young age, and taught my unfortunately land-locked friends how to properly eat one. Growing up in Baltimore, so close to the water especially, crabs were a natural addition to the summer menu. And all the acoutramon that accompany them: newspapers, mallets, butter knives, corn on the cob, a ROLL of paper towels and an icy beverage - usually beer, though in my case I prefer soda with my crabs.
There is nothing quite so fantastic and exciting in this town as being invited to a crab feast. It's the one party you want to attend, every single time. Crab feast? I'm there. I'll cancel whatever needs to be cancelled. You bring the little buggers, I'll bring my appetite. And all the wonderful and delicious things you can do with the crab meat - if you possess the willpower of a saint and the patience of Job - that you don't shovel into your mouth as soon as you crack that blister-red shell. Crab cakes, or crab balls; crab soup or cream of crab soup (so good); crab dip, crab salad, soft shell crab sandwhiches ... this list is a tad like Bubba Gump's shrimp list ...
There is no better way to usher in a warm summer night than with a picnic table crowded with friends, hot steaming crabs heaped in the center and sweaty bottles leaving condensation rings on the newspaper. Tiki torches and lightning bugs, buttery corn on the cob and the most beautiful sound in seafood - that satisfying crack and snap as the claw gives way to a perfectly intact mouthful of crab. Fetch me a bib and let the feasting begin.
I grew up eating crabs, learned to pick them at a very young age, and taught my unfortunately land-locked friends how to properly eat one. Growing up in Baltimore, so close to the water especially, crabs were a natural addition to the summer menu. And all the acoutramon that accompany them: newspapers, mallets, butter knives, corn on the cob, a ROLL of paper towels and an icy beverage - usually beer, though in my case I prefer soda with my crabs.
There is nothing quite so fantastic and exciting in this town as being invited to a crab feast. It's the one party you want to attend, every single time. Crab feast? I'm there. I'll cancel whatever needs to be cancelled. You bring the little buggers, I'll bring my appetite. And all the wonderful and delicious things you can do with the crab meat - if you possess the willpower of a saint and the patience of Job - that you don't shovel into your mouth as soon as you crack that blister-red shell. Crab cakes, or crab balls; crab soup or cream of crab soup (so good); crab dip, crab salad, soft shell crab sandwhiches ... this list is a tad like Bubba Gump's shrimp list ...
There is no better way to usher in a warm summer night than with a picnic table crowded with friends, hot steaming crabs heaped in the center and sweaty bottles leaving condensation rings on the newspaper. Tiki torches and lightning bugs, buttery corn on the cob and the most beautiful sound in seafood - that satisfying crack and snap as the claw gives way to a perfectly intact mouthful of crab. Fetch me a bib and let the feasting begin.
Monday, June 14, 2010
Ah, Summertime!
I was away this past weekend, visiting friends on the Eastern Shore of Maryland. My sister-in-law and I drove down together and managed to steal a few hours of beach time in Ocean City. Something about the sight, sound and smell of the Atlantic gets my other two senses (taste and touch) running to the boardwalk for a big ole bucket of Thrasher's french fries. We Marylanders know the value behind a pile of the handcut taters ... they heal all wounds. I got in line with my SIL and, laden down with beach bags and towels, we waited patiently (the line is usually VERY long) for our chance at a little slice of starchy, carb heaven. We split a medium and doused them in malt vinegar, sprinkled with salt. My tastebuds were literally standing up and cheering.
Long and droopy, these spuds have a better tan than most of the beachcombers eating them. There's a slight snap as you bite into them and then all that love comes pouring out, hot from the fryer and tangy with vinegar. Unbelievable.
They're the very best taste of summer. I don't care who you are or where you come from. Once you've had 'em, there's no going back. And no substitutes. When I'm in OC, I have to have them. I can skip everything else (not always, mind you. But usually), and snack on those pretty much exclusively. You can keep your corndogs and funnel cakes. Nothing says summer - nothing screams, yells and carries on, in fact - like a healthy, heaping serving of Thrasher's.
Ah, culinary satisfaction.
Long and droopy, these spuds have a better tan than most of the beachcombers eating them. There's a slight snap as you bite into them and then all that love comes pouring out, hot from the fryer and tangy with vinegar. Unbelievable.
They're the very best taste of summer. I don't care who you are or where you come from. Once you've had 'em, there's no going back. And no substitutes. When I'm in OC, I have to have them. I can skip everything else (not always, mind you. But usually), and snack on those pretty much exclusively. You can keep your corndogs and funnel cakes. Nothing says summer - nothing screams, yells and carries on, in fact - like a healthy, heaping serving of Thrasher's.
Ah, culinary satisfaction.
Wednesday, June 9, 2010
Mock Maytag Bleu Cheese Dip
As promised, here's my recipe for the awesome bleu cheese dip I spent 3 days trying to replicate. I did this to taste, so if you are not particularly fond of bleu cheese, don't add as much, and vice versa. The same can be said of all of the ingredients, just don't let any one flavor come out top-heavy. I'll post a pic tonight hopefully. Enjoy!
Mock Maytag Bleu Cheese Dip (Sauce, Dressing ...)
3 T grated Parmesan cheese (NOT the sprinkle stuff you put on your pasta!)
3 T grated Asiago cheese
1/4 C bleu cheese crumbles (either buy it in brick form and crumble it yourself or cheat and get the little tubs already crumbled for you)
1/2 C sour cream
1 garlic clove, grated
Milk, cream or half & half, to thin the sauce
Heat a heavy-bottom sauce pan over medium high heat and add about 2 T of your milk or cream. Let this warm. Add the Parm and Asiago and stir, using a whisk or wooden spoon, until it begins to melt, about 5 minutes or so. Toss in the bleu cheese and continue stirring. Keep an eye on things, you don't want it to burn so adjust your heat accordingly. Once the cheeses start to blend, add half of the sour cream and the grated garlic. Continue to stir until the mixture melds together somewhat smoothly (bleu cheese doesn't completely melt, so it's gonna be a little lumpy no matter what). Cut off the heat and add the rest of the sour cream. If your mixture is thick enough to stick to the whisk or spoon without falling back into the saucepan, add a little bit of milk or cream, a tablespoon at a time, until the consistency is saucier.
Serve with homemade potato chips (or any potato product for that matter, or over chicken or steak, or on top of veggies ... )
Notes: I made chips really easily by peeling a few white potatoes and letting them soak in ice water for a few minutes. I drained them, dried them well and fried them in oil. They don't take long! Crisp and golden and delicious. You don't need salt, as the cheeses are salty enough. (Also, the restaurant served this drizzled over the chips and then topped with more bleu cheese crumbles. A fantastic option!)
Happy Eating!
Mock Maytag Bleu Cheese Dip (Sauce, Dressing ...)
3 T grated Parmesan cheese (NOT the sprinkle stuff you put on your pasta!)
3 T grated Asiago cheese
1/4 C bleu cheese crumbles (either buy it in brick form and crumble it yourself or cheat and get the little tubs already crumbled for you)
1/2 C sour cream
1 garlic clove, grated
Milk, cream or half & half, to thin the sauce
Heat a heavy-bottom sauce pan over medium high heat and add about 2 T of your milk or cream. Let this warm. Add the Parm and Asiago and stir, using a whisk or wooden spoon, until it begins to melt, about 5 minutes or so. Toss in the bleu cheese and continue stirring. Keep an eye on things, you don't want it to burn so adjust your heat accordingly. Once the cheeses start to blend, add half of the sour cream and the grated garlic. Continue to stir until the mixture melds together somewhat smoothly (bleu cheese doesn't completely melt, so it's gonna be a little lumpy no matter what). Cut off the heat and add the rest of the sour cream. If your mixture is thick enough to stick to the whisk or spoon without falling back into the saucepan, add a little bit of milk or cream, a tablespoon at a time, until the consistency is saucier.
Serve with homemade potato chips (or any potato product for that matter, or over chicken or steak, or on top of veggies ... )
Notes: I made chips really easily by peeling a few white potatoes and letting them soak in ice water for a few minutes. I drained them, dried them well and fried them in oil. They don't take long! Crisp and golden and delicious. You don't need salt, as the cheeses are salty enough. (Also, the restaurant served this drizzled over the chips and then topped with more bleu cheese crumbles. A fantastic option!)
Happy Eating!
Tuesday, June 8, 2010
Domestic Goddess, I Am Not
So this is the maiden voyage of "Not Exactly Nigella." I'm excited. I love food - love to buy it, love to cook it, love to EAT it! I've been cooking seriously for the last 7 years, since I got married. I was 19 at the time and my skills in the domestic department were sorely lacking. I burned a lot of dinners there for a while, had the hardest time remembering to empty the lint trap in the dryer and almost always managed to ruin something in the laundry. But I'm better at it now, thank heavens.
Anyway, what got me started here was very simple. I've been reading food blogs for a while now and, while I never really thought too much about having one, I do love to talk about what I've made! My husband and I recently visited Las Vegas, for our anniversary, and I managed to get dinner out one night at Wolfgang Puck's Bar and Grille at MGM. First, let me say this - awesome decor. I loved the atmosphere. Second, fantastic food. It was one of the items I helped my husband devour that made me think this would be a good place for me to talk about my love of food. That item ... drum roll please ... was the Truffled Potato Chips with Maytag Bleu Cheese.
Oh. My. Goodness.
If you've had them, you know what I'm talking about. If not, find yourself a WPB&G and order them at your earliest convenience. Best $11 potato chips ever. Ever.
Okay, so, I got home and couldn't stop thinking about these crazy chips. Well, as luck would have it, our fridge and pantry were cobwebby from our absence and a grocery run was in order. Hooray! I love to grocery shop. So many delicious things to buy. Anyway, we stocked up on all kinds of things and I managed to pick my way around the dairy section attempting to remember the taste of those chips. I loaded up on everything I thought was in the recipe, determined to make it at home.
Last weekend I spent three days working on it. I started small - about a quarter cup of the bleu cheese sauciness that I was craving. It was close. So I added to it, changed a few amounts and tasted again. Darn close. It's not perfect - I really can't be positive what Chef Puck puts in his recipe - but it satisfied the craving and I'm using the leftovers as dip and dressing. It's probably gonna make me fat, but then, I agree with that old saying, "never trust a skinny chef."
I'll post my mock recipe in the next day or two - once I figure out exact amounts. I was doing this all by taste, and I didn't write anything down, so bear with me.
Happy Eating!
Anyway, what got me started here was very simple. I've been reading food blogs for a while now and, while I never really thought too much about having one, I do love to talk about what I've made! My husband and I recently visited Las Vegas, for our anniversary, and I managed to get dinner out one night at Wolfgang Puck's Bar and Grille at MGM. First, let me say this - awesome decor. I loved the atmosphere. Second, fantastic food. It was one of the items I helped my husband devour that made me think this would be a good place for me to talk about my love of food. That item ... drum roll please ... was the Truffled Potato Chips with Maytag Bleu Cheese.
Oh. My. Goodness. If you've had them, you know what I'm talking about. If not, find yourself a WPB&G and order them at your earliest convenience. Best $11 potato chips ever. Ever.
Okay, so, I got home and couldn't stop thinking about these crazy chips. Well, as luck would have it, our fridge and pantry were cobwebby from our absence and a grocery run was in order. Hooray! I love to grocery shop. So many delicious things to buy. Anyway, we stocked up on all kinds of things and I managed to pick my way around the dairy section attempting to remember the taste of those chips. I loaded up on everything I thought was in the recipe, determined to make it at home.
Last weekend I spent three days working on it. I started small - about a quarter cup of the bleu cheese sauciness that I was craving. It was close. So I added to it, changed a few amounts and tasted again. Darn close. It's not perfect - I really can't be positive what Chef Puck puts in his recipe - but it satisfied the craving and I'm using the leftovers as dip and dressing. It's probably gonna make me fat, but then, I agree with that old saying, "never trust a skinny chef."
I'll post my mock recipe in the next day or two - once I figure out exact amounts. I was doing this all by taste, and I didn't write anything down, so bear with me.
Happy Eating!
Subscribe to:
Posts (Atom)