Saturday - Part Two

The results of running around on Saturday afternoon resulted in a very nice dinner of crab cakes, remoulade sauce, cheese grits, tossed salad, French baguette and an albarino wine.

This was followed up with taleggio cheese which went very well as an ender.

To start, chop 4 tablespoons of red pepper, 4 tablespoons minced green onion (the green part only).

Add this to a bowl with 4 tablespoons mayonnaise, 1 egg, 2 teaspoons parsley, 2 teaspoons Old Bay seasoning, and 1 teaspoon yellow mustard.

Whisk until well mixed.

Use roughly 6 tablespoons of breadcrumbs from the grocery store or make your own. I used a stale baguette and tossed it in the mini food processor.

Now carefully add a pound of crab meat with the bread crumbs to the mayo-veggie mixture; gently mix it.
If you are careful about mixing the crab meat in them you will have large pieces in the crab cake.

Gently oil a cupcake or muffin pan and use a spoon or your hands to fill the cups.

Be careful not to press too hard or it will be difficult to get the crab out.
Cover with plastic wrap and put in the fridge for at least one hour.

Now make the remoulade sauce. You'll mix in one bowl:
1 cup mayonnaise
4 teaspoons capers
4 teaspoons chopped dill pickle
2 teaspoons lemon juice
1 teaspoon minced parsley
1 teaspoon each paprika and chili powder
1/4 teaspoon each cayenne pepper and ground cumin
pinch of salt.
Put this whisked mixture in a small bowl in the fridge.

Ok, let's fry some crab cakes!

Get a plate and put a coating of Japanese Panko breadcrumbs. Gently remove the crab cakes with a small spatula and dust with Panko.

I am a happy woman...finally...crab cakes and cheese grits for dinner!

Heat vegetable oil in a frying pan.

Turn the cakes after 2 or 3 minutes. Fry the other side for roughly the same amount of time. Gently pat the oil off and serve.

The remoulade sauce is a good accompaniment...just a taste of it on the side works well.

We followed up with taleggio cheese and a few hours later - cheesecake and chocolate. We'll have to walk several extra laps with the shibas tonight.


Le laquet said...

Oh those crab cakes look delicious. Yum! Right, big admission coming here - I have no idea what grits are!?! And cheese grits - well?? Yeh I've heard of them ~ they're synonymous with an American breakfast in my head but not a clue what they actually are.

pigpigscorner said...

I've never made crab cakes before. They look really delicious and the sauce sounds yummy!

Pierce said...

Cheese grits are like polenta...corn meal. You mix up about a 1/2 cup with 2 cups water and a bit of butter and salt. They cook fast and make an oatmealy like substance. Add cubed sharp cheddar cheese and they are a creamy wonder.

Lots of places in the south serve it with breakfast. I did not grow up with grits so it was an experience first time I had them at age...I guess it was 27!

Pig Pig - The crab was good. It's a bit of prep up front but worth it. I will post to Foodbuzz.

Rachel said...

Love crab cakes and cheese grits! This sounds like I'd better make this soon for my crabby hubby.

I saw your comment on the Cook the Books club site and just wanted to let you know that you are heartily welcomed to join us in reading "The Language of Baklava". All you need to do is read the book and cook up something inspired from your reading and then blog about it by Feb. 15. Deb of Kahakai Kitchen is our current hostess and she managed to get our featured author, Diana Abu-Jaber, to judge the winning blog post! Come join us!

Pierce said...

Thank you Rachel. I have the book waiting at the libary now. Looking forward to it!

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