Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts
Thursday, March 27, 2014
SANDRA’S LUSCIOUS ALASKA DUNGENESS CRAB CAKES with SEAFOOD AIOLI
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I created this crab cake recipe years ago and was lucky to remake them today using fresh dungeness crab provided by my brother in law... |
Servings: (2)
Prep: 5 Mins.
Chill: 20 Mins.
Cook: 10 to 12 Mins.
INGREDIENTS
Seafood Aioli: (Yields ½ cup)
½ cup sour cream
¼ cup mayonnaise
1 teaspoon lemon juice
¼ teaspoon old bay seasoning
¼ teaspoon sriracha (Asian hot sauce)
Crab cakes:
¼ cup mayonnaise
½ cup Italian seasoned bread crumbs
¼ teaspoon old bay seasoning
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| Fresh-Cooked Lump Alaska Dungeness Crabmeat |
¼ teaspoon onion powder
1 large egg, lightly beaten
1 teaspoons dijon
2 teaspoons worcestershire
¼ teaspoon sriracha (Asian Hot Sauce)
Pinches of fine-grain sea salt and white pepper
½ lb. cooked lump dungeness crabmeat, picked over
--For frying:
----1 tablespoon vegetable oil
----1 tablespoon unsalted butter
Garnish:
1 green onion, finely sliced
METHOD
Whisk the sauce ingredients in a small bowl. Taste, and add more sriracha sauce if you like. Refrigerate for flavors to meld. Store leftovers in refrigerator for up to 1 week.
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| Sandras Creamy Seafood Aioli |
Meanwhile, in a medium bowl add all the crab cake ingredients, except the crabmeat and fry ingredients, and mix to combine.
Gently fold in the crabmeat, just until incorporated.
Shape mixture into four 1” thick crab cakes and transfer to a wax paper-lined plate.
Refrigerate formed crab cakes until firm, for a minimum of 20 minutes.
Heat oil and butter in a large cast-iron skillet over medium heat. Add the crab cakes and cook until golden on the bottom, about 5 to 6 minutes per side, for a total of 10 to 12 minutes.
Transfer crab cakes to individual plates, and serve topped with Seafood Aioli and garnish with sliced green onions.
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Tip: I served these crab cakes with steamed basmati rice and ginger soy sauce, including the following as a first course:
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| Sandras Ultimate Dungeness Crab Salad |
Monday, February 17, 2014
Quinoa Cakes Patties
Quinoa Patties
Makes 11-12 patties
2 1/2 c. cooked quinoa, room temperature*
4 large eggs, lightly beaten
3/4 tsp. salt
1/4 tsp. black pepper
1/4 c. chopped flat-leaf parsley
1/2 c. Parmesan cheese
2 cloves garlic, finely minced
1 c. finely ground breadcrumbs, plus more if needed
1 T. extra-virgin olive oil
Combine the quinoa, eggs, salt, and pepper in a medium bowl. Stir in the parsley, cheese and garlic. Add the bread crumbs. Stir in the mixture until combined. If the mixture seems too wet, add a tablespoon or two more of bread crumbs. If it seems to dry, add a tablespoon or two of water. Let it stand for about five minutes so the liquid can be somewhat absorbed. Take small handfuls of the mixture and form into little patties, about 1-inch thick, yielding 11-12 patties.
In a large, non-stick skillet, heat the tablespoon of olive oil over medium heat until it is hot. Add a single layer of patties (about half of them if using a 12-inch skillet) and cook until the bottoms are well browned, about 5-7 minutes. Flip the patties and cook about 5 minutes more or until the second side is golden brown. Remove from the skillet, add a little more oil if needed and repeat with the remaining patties. Serve warm.
*1 cup uncooked quinoa yields about 3 cups cooked
Source: Mels Kitchen Cafe
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