It has been a while since I’ve last posted, so here’s a quick update. We had some great crab cakes a few weeks ago. I used a really simple recipe, loosely based on Paula Deen’s. Just a few ingredients to keep the crab together, these were delicious. I whipped up a quick lemon-garlic aoli which complemented the crab perfectly.
Sometimes the most simple things can be so yummy. Organic salad greens, salt, pepper, freshly squeezed lemon juice and olive oil. Toss together and plate with anything.
Also pictured in the previous post, roasted veggies with fennel. I used parsnips, carrots, sweet potatoes, sweet onions, turnips and fennel. I roasted in a hot oven for about an hour with salt, pepper, a little dried thyme and olive oil. You can use whatever veggies you like. I love the textures of these veggies together, and the sweetness of the onion pulls everything together. Enjoy!
1# fresh lump crabmeat, picked of shells
1 egg, lightly beaten
1 small shallot, minced
3 scallions, white part only, sliced thinly
10 Ritz crackers crushed to crumbs
1 tsp. dijon mustard
juice of 1 lemon
1 TB minced fresh parsley
Salt and freshly ground pepper
Mix all ingredients together, being careful not to break up the crab too much. Shape into 6 cakes, chill for 30 minutes.
Melt 1 TB butter in skillet, dust the crabcakes with a little flour and sautee until brown. Flip, sprinkle with a little more flour and continue cooking until brown. Remove from pan and keep warm.
Lemon Garlic Aoli
1 tsp. lemon zest
1 TB capers
dash hot sauce
1/4 cup mayonnaise
1 minced garlic clove
Chop up the capers a little, mix all ingredients together, season with salt and pepper to taste. Serve with crabcakes.