Another Winning Crab Cake Recipe

We found a bag of crab in our freezer this week and what better thing to whip up than some crab cakes! I tried a new recipe this time and I highly recommend it! I even made the tartar sauce and it was a fantastic compliment with a couple squeezes of lemon. Make sure to refrigerate at least an hour to help keep the crab cakes together.

Maryland Crab Cakes
Makes 6 crab cakes

1 large egg
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko
Olive oil

1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with olive oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

*If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

Quick Tartar Sauce

1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Mix all ingredients together in a small bowl. Cover and chill until ready to serve.



Happy New Year!

This year I had to work on New Year’s Eve and day so my husband and I celebrated a few nights early with a delicious meal and fabulous wine. We started with a shrimp appetizer, a great Martha Stewart recipe that is a spicy, glazed shrimp. We then had NY steaks with a blue cheese butter and a side of asparagus.

Spicy Grilled Shrimp

For The Shrimp
1/2 cup sugar
1 teaspoon finely grated lime zest, plus 1/4 cup fresh lime juice (from 3 to 4 limes)
1 tablespoon Asian chili paste (such as sambal oelek;
1 tablespoon Asian fish sauce (such as nam pla;
Coarse salt
Safflower oil, for brushing
36 large shrimp (about 3 pounds), peeled and deveined (tails left intact; optional)
Coarse salt

Soak 12 wooden skewers in water for 30 minutes to prevent charring.
Meanwhile, make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt.
Make the shrimp: Heat grill to high. Brush grates with oil. Thread 3 shrimp onto each skewer; season with salt. Divide sauce in half; reserve half for serving. Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more. Serve with reserved sauce.

Blue Cheese Butter

1 stick unsalted butter, slightly softened
1/4 cup crumbled Cabrales blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper

Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.