Baltimore Style Crab Cakes

We had  a Global street food themed dinner party last weekend and the food was all so good. I made Andrew Zimmern’s crab cake recipe and it’s by far the best I have ever made and up there with some of the best I have ever had. He keeps the recipe simple so the crab shines.

IMG_1788

I bought some jalapeño tarter sauce to serve with it but honestly it didn’t need it, just a squeeze or two of lemon is the only teammate they need.

Ingredients

1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil

 

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.

Transfer to a platter and serve with lemon.

*Recipe from Food and Wine

A Reason to Cook

I gazpacho you a recipe. I’ve been holding out of you. I found the best recipe for gazpacho, seriously. It’s from Food and Wine and it’s called Gazpacho on Fire. Basically you throw all the veg on a roasting pan and once it’s nice and charred you peel, seed and throw it in a food processor with a few other goodies.

IMG_9381

It really is one of the best I have had and perfect for these hot days.

IMG_9386

We’ve been beating the heat by heading to the bay early in the morning. The playground has sand and the sprinklers are on providing perfect sand castle material.

IMG_9673

IMG_9670

IMG_9675

We had a low key weekend which was really nice but Kaili is getting stir crazy. I thought that since her first day of school was before Labor day that she was starting early, but  compared to other kids in CA she is one of the last…and I’m jealous. I’m ready, she’s ready and I think even Averi’s ready.

IMG_9686

 

Broccoli with Sausage

What? A recipe? Did I surprise you? It’s been months since I have posted anything food related on here. This must mean the morning sickness is easing up, right?

This dish or I should say this recipe has been on a steady rotation  for dinner since I ripped it out of my magazine last Spring. Broccoli rabe or rapini has slowly disappeared from Sprouts so in place I use broccoli, just as good I swear.

photo 1 copy

It’s Paleo friendly, easy to make and good for any meal of the day. Try topped with an egg for breakfast.

The only thing I do different than the original recipe is use less oil . If you are using pork sausage it doesn’t need too much extra grease, you know what I am saying?. You might find you need more oil if using chicken sausage but I doubt it.

*For Paleo substitute olive oil for coconut oil.

1 pound broccoli rabe, rapini or broccoli

2 tbs extra-virgin olive oil

4 ounces hot Italian sausage—casings removed, meat crumbled

2 garlic cloves, thinly sliced

Pinch of crushed red pepper

Salt

2 tablespoons fresh lemon juice

1/4 cup grated pecorino or parmesan cheese

In a pot of salted boiling water, cook the broccoli  until nearly tender, 4 minutes. Drain and let cool. Squeeze and pat dry, then chop.

Heat skillet to medium high and add  the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 2 tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the broccoli {rabe} and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss. Serve with pecorino or parmesan.

photo 3