Amazing summer dinners continued

Maryland crabmeat is one of the best foods ever.  The key is that you enjoy it in the months when it is available fresh.  Crabmeat does not freeze well by itself (my mother-in-law has shown me that you can freeze it if you freeze it with an ingredient – so you can freeze it with cream cheese to use in a dip or freeze in the crabbie appetizers that I make when it goes on sale.)  We had crab cakes and tomatoes with Green Goddess dressing tonight.  I see recipes for crab cakes where they are throwing in all sorts of stuff – chopped peppers, veggies, etc.  I think they are best when you use a minimum of other things – you want to accentuate the taste of the crab, not cover it up and you want just enough to hold them together.

Crab cakes

  • 1 lb lump or jumbo lump crabmeat
  • 1 egg
  • 1 TB Dijon mustard
  • 4 TB mayonnaise
  • 1/4 tsp Worcestershire sauce
  • dash paprika
  • 1/3 cup panko or bread crumbs
  • wondra flour
  • 2 tsp butter
  • 2 tsp olive oil
Whisk together egg, mustard, mayo, spices and panko.  Gently fold in crabmeat.  Sprinkle Wondra flour on a plate and form crab cakes with your hands – place on flour.  Sprinkle tops with flour and refrigerate until ready to cook.
Heat a heavy saute pan over medium heat.  Melt butter and olive oil and add crab cakes.  Cook 4 – 5 minutes per side until crisp and golden brown.
I had a tomato from the produce stand and leftover Green Goddess dressing in the fridge.  That made our side dish.  The way my tomato slices fan out, they almost look like a crab!
Crab cakes with a crab shaped tomato!

Crab cakes with a crab shaped tomato!

 

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
Combine all ingredients in a blender or food processor until smooth.  Keep in fridge for a quick and easy side dish.

Weekend Comfort Food

After a fun but exhausting long weekend in Disney World last weekend and a hectic return week, we were all ready to have a quieter weekend.  We have some things going on (soccer, Fall Fest at school, golf, etc.) but no evening plans and eating in all nights.  Sometimes I’ll use weekends as a time to experiment and try new things.  This weekend we were in the mood for favorites.  Last night I made crab cakes and Caesar salad:

Crab cakes

  • 1 lb lump or jumbo lump crabmeat
  • 1 egg
  • 1 TB Dijon mustard
  • 4 TB mayonnaise
  • 1/4 tsp Worcestershire sauce
  • dash paprika
  • 1/3 cup panko or bread crumbs
  • wondra flour
  • 2 tsp butter
  • 2 tsp olive oil
Whisk together egg, mustard, mayo, spices and panko.  Gently fold in crabmeat.  Sprinkle Wondra flour on a plate and form crab cakes with your hands – place on flour.  Sprinkle tops with flour and refrigerate until ready to cook.
Heat a heavy saute pan over medium heat.  Melt butter and olive oil and add crab cakes.  Cook 4 – 5 minutes per side until crisp and golden brown.
Caesar Salad
  • Romaine Lettuce
  • 1/4 cup good Olive Oil
  • 1 clove Garlic pressed
  • 1 Egg (I use raw egg and have never had a problem)
  • Juice of 1 lemon or about 1 TB Lemon Juice
  • 1/4 cup Parmesan Cheese, grated
  • Anchovies, optional
  • Croutons, optional

Combine olive oil and garlic and let sit for up to 4 hours.  Strain garlic, reserving olive oil.  Wash and dry lettuce and place in a bowl.  Grind pepper over lettuce and toss with oil.  Add egg and toss well.  Add lemon juice and toss.  Add parmesan cheese and toss.  Serve with anchovies and or croutons if desired.

Tonight we had grilled steaks, split a baked sweet potato and a mache salad with warm goat cheese.  Here is the recipe for the salad:

Salad with warm goat cheese

  • salad greens (I used mache)
  • 1 minced shallot
  • 4 TB good olive oil
  • 1 TB sherry vinegar
  • 2 oz goat cheese, sliced into rounds
  • 1 TB olive oil
  • 1 TB chopped pistachios
  • 1 tsp panko

Combine shallot, good olive oil and vinegar in a jar and shake well to combine.  Dip goat cheese slices in olive oil and then in pistachio/panko mix.  Heat in a toaster oven at 400 for 2 minutes (you don’t want cheese to melt – just soften).  Pour dressing over greens and top with warm cheese.

Weekend comfort food

Weekend comfort food

Friday night

Sorry I did not get a chance to update last night.  I had a special dinner with some old friends from work and did not get home until late.  (I figured if I left you with some old standbys you could search blog for recipes!)  We went to Sotto Sopra in Baltimore and I had their fresh homemade pasta with wild mushroom sauce.   It’s the one that I have tried to emulate on blog – I think I’ve come pretty close but they use veal stock and it is really rich.  Dinner was delicious and it was great to catch up.

Today we are all exhausted.  My daughter has had lots of sun and swimming and camp, I’ve had a lot of driving and getting up early and we have a lot to do this weekend as always.  We are playing in a tennis tournament tomorrow afternoon and on Sunday we are having some families over for my daughter’s pre-first class for next year – she refers to it as “our party for new friends”.  We have a few things that need to be fixed and once again, Kevin has graciously agreed to help.  I thought he and Jack deserved a good dinner – particularly since Christie is trying to get home from Texas after a long week out of town for work.  I went with crab cakes (sorry you weren’t here Christie!) and sliced tomatoes.  There are several choices for the sliced tomatoes – fresh basil and mozzarella, green goddess dressing but Keith picked one we haven’t had in a while; Girard’s champagne dressing and capers.  I certainly can’t accuse him of picking something difficult.

Dinner was great, the boys have gone to the hardware store for supplies, the kids are watching Dolphin Tales and I’m enjoying a few minutes of peace and quiet!

Crab cakes

  • 1 lb lump or jumbo lump crabmeat
  • 1 egg
  • 1 TB Dijon mustard
  • 4 TB mayonnaise
  • 1/4 tsp Worcestershire sauce
  • dash paprika
  • 1/3 cup panko or bread crumbs
  • wondra flour
  • 2 tsp butter
  • 2 tsp olive oil
Whisk together egg, mustard, mayo, spices and panko.  Gently fold in crabmeat.  Sprinkle Wondra flour on a plate and form crab cakes with your hands – place on flour.  Sprinkle tops with flour and refrigerate until ready to cook.
Heat a heavy saute pan over medium heat.  Melt butter and olive oil and add crab cakes.  Cook 4 – 5 minutes per side until crisp and golden brown.
Sliced tomatoes vinaigrette
  • sliced ripe tomatoes
  • 3 TB Girard’s champagne vinaigrette salad dressing
  • 1 TB drained capers

Pour dressing over tomatoes and top with capers.  Serve.

We were all so hungry that we didn’t take a picture.  Sorry!