Crabcakes and Football…

January 16, 2011 at 11:30 AM (Appetizer, Breakfast, Fish) (, , )

THAT’S WHAT STEPHANIE DOES!!!

At least this time of year I do… Well hello there, second hiatus over!  The election is over, I’ve moved and finally have a moment to breathe after a bit of family traveling over the holidays.  I hope everyone had a great holiday season and is having a lovely start to the new year!

Let’s get to the important stuff now…crabcakes.

Contrary to popular belief, crabcakes are very easy to make.  There are at least three well known food production companies that now make ready made crabcake mix, all you need to add is the crabmeat, mayonnaise, one egg and any other spices you might like to get adventurous with.

My favorite kind to use is Zatarain’s New Orleans Style Crabcake Mix.  You can find it at most grocery stores and is definitely the one worth trying first.  This one packs a punch that Philips or Old Bay do not.  The Cajun style spices add a delicious kick that makes these crabcakes second to none.  The box includes the recipe, but here’s how I make mine…

Ingredients:

– 16 oz (one pound) crab meat

– one box Zatarain’s New Orleans Style Crabcake Mix

– 1/4 cup mayonnaise

– 1/2 cup water

– lemon juice from a fresh lemon

– one egg

– butter or oil (for baking or frying)

Tartar Sauce Ingredients:

mayonnaise

– relish

– hot sauce

– lemon juice

– mix all ingredients together to taste and refrigerate for at least 30 minutes to let the flavors meld together
Directions:

– mix crab meat, mayonnaise, water, egg (used as an adhesive) and crabcake mix in medium sized bowl

– refrigerate for at least 30 minutes

– make patties (size is up to you, you can make about 16 smaller ones for appetizers or 6-8 bigger ones for a main course)

Frying Directions:

In a deep pan, cover bottom with about 1/4 to 1/2 inch of oil

– fry on each 2-3 minutes

Baking Directions:

Heat oven to 375 degrees

– add a small slice of butter to the top of each crabcake

– Bake for 8-10 minutes (if smaller), 10-12 if larger cakes

From there, just serve with the tartar sauce, or any other sauce you’d like to make with it!

Now that was just the starting point- I love crabcakes… to me, they should be in a food group all their own.  My favorite thing to do with them however?  Is the next day.

Make the crabcakes for a party, for dinner whatever, but make sure you have a couple from the next morning for this recipe…

I now present to you:

Crabolia’s Chesapeake: Poached egg over sharp Vermont cheddar cheese covered New Orleans style Crab Cake on an English Muffin

(I wouldn’t be doing this dishes name justice if I didn’t mention that when I was a baby, my dad used to call me Crabolia…hence, the name!)


– In a medium frying pan, melt butter to reheat the crabcakes

– fry until warm throughout (just about 3-4 minutes on each side)

– toast English Muffin

– poach eggs for about 4 minutes, you still want the yolk runny (bring water to a mild boil, stir water to create whirlpool effect, drop egg softly into the middle.  The motion of the water will keep the egg from dispersing when it hits the water)

– after you flip the crab cake place one slice of sharp Vermont cheddar cheese so it can melt

– after everything is cooked…start building!

English muffin on the bottom, crabcake with cheese, then poached egg on top.

To make it look fancy, feel free to sprinkle some fresh chives on top.

Most eggs Chesapeake and Benedict have a Hollandaise sauce on top, but the mix of the yolk, the sharpness of the cheese and the delicious spices in the crab cakes make this sauce unnecessary to the dish!

Until next time, sicuro viaggi and bon appetit!

**Peas, Love and Laissez les bon temps rouler!!!**

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Fat Kids for Life!

August 15, 2009 at 7:08 PM (Uncategorized) (, , , , , )

So it’s a beautiful Saturday here in the District, and by beautiful, I mean the humidity is only about 70% on top of 87 degree weather…  Seriously, for August it’s quite a treat, instead of being hot as Hell, literally as hot as Hell, it’s rull mild.  Anyways!  Here I am in the delicious little kitchen preparing to make the Avocado Goat Cheese Dip compliments of Paula Deen.  Sometimes I wonder what sort of drugs she’s on or if it’s the overload of bacon, mayo and butter…

Loews Lincoln Square

…if its drugs, someone please tell me where she gets them.  I could cook like that too… but seriously, I can’t take my eyes away from this woman, she makes me want to hug a Southerner, and that’s not something I want to do often.  Regardless of drugs, or just the butter and mayonnaise, the woman makes me want to put all my jewelry on and run my fingers through ground meat.  I’m not doing that today though.  Today is something nice and simple (and guaranteed to be delicious) as I am preparing just a small dish before a Ladie’s Night at my friend’s house.  Alright here we go:

To start, make sure you’ve got a medium sized bowl, nothing you’d make a big salad in, something a little smaller than that, you’ll be transfering it to a serving dish anyways.  You’ll also need an electric mixer.  Now for the recipe:

  • 3 ripe avocados, peeled pitted and cut into chunks
  • 2 cloves minced garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, plus more, if needed
  • 3 tablespoons lime juise
  • 4 ounces cream cheese
  • 4 ounces goat cheese

Directions

In a bowl combine avocados, garlic, cumin and salt. Use an electric hand mixer to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.

**tip!  Since Avocado turns brown quickly, I suggest making this dish right before you expect to eat it.  Also, this recipe makes quite a bit of this so either plan on making it for a larger party, or to have immediately the next day.  You could also cut each measurement in half…

Man, this is amazing.  Now I’m a HUGE goat cheese fan.  If there’s something on a menu at a restaurant that involves goat cheese (and doesn’t have olives) chances are, I’ll get it.  I have also been on a HUGE avocado kick this summer so this is the perfect remedy.  Now, with this you should serve pita chips.  You can make your own by cutting up pita bread, heating the oven to 350 degrees, and baking until lightly toasted and cripsy.  I prefer to buy Stacy’s Simply Naked Pita Chips, you cannot lose with them!  They add that last pinch of salt you’re looking for with this dip.

Alright kids!  I’m off to Anna’s for Avocado Goat Cheese Dip, Salmon and of course WINE! (and lots of it.)  I’ll include a picture for the next post to let you know how it came out!  Enjoy your nights, thanks for visiting and until next time, sicuro viaggi and bon appetit!

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