Something old and something new

I am a big believer in eating what is seasonally appropriate.  In winter the crabmeat that is available comes from Venezuala and it is not the same as Maryland crabmeat.  It has a blueish tint and I don’t feel like it is the same thing.  This week Maryland crabmeat returned to our grocery store so I decided to celebrate with my tried and true crabcakes.  For something different, I combined them with my new brussels sprout recipe.

Maryland Crabcakes

  • 1 lb crabmeat, lump or jumbo lump
  • 1 egg
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp Paprika
  • 1 TB Dijon mustard
  • 4 TB Mayonnaise
  • 1/3 cup Panko
  • Wondra Flour
  • Olive oil
  • Butter

In a bowl whisk together egg, Worcestershire, spices, mustard and mayo.  Stir in Panko.  Gently fold in crabmeat.  Sprinkle flour on a plate.  Form crab mixture into cakes and put on top of flour.  Sprinkle with more flour and refrigerate until ready to cook.

Heat a saute pan over medium heat.  Combine 1 TB Olive oil and 1 tsp butter.  Cook crabcakes 4 – 5 minutes per side until browned.  Serve.  (A leftover crabcake makes an awesome sandwich on toast the next day.)

Sauteed brussels sprouts

So now that I’ve been converted on brussels sprouts, I tried a different variation.  We are torn on which one is better.

  • 3/4 lb brussels sprouts, rinsed, trimmed and halved
  • 1 TB olive oil
  • 1 oz pancetta, diced
  • 3/4 cup chicken stock
  • 1 TB white wine

In a heavy pan, heat olive oil over medium heat.  Saute pancetta until crisp and remove to a paper towel.  Add brussels sprouts to pan and saute about 5 minutes until browned.  Add chicken stock and simmer about 15 minutes until tender.  Put pancetta back in pan, pour in white wine to deglaze pan and cook over high heat for another 2 minutes and serve.

Something old and something new

Something old and something new

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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