Crab Cakes with Caesar Salad:
It’s been a very busy weekend! I haven’t been able to get my Christmas holiday started yet! What’s wrong with me?
I think I’ve been over-extending myself with lots of luncheons, baby showers and birthday celebrations. I haven’t had one second to stop and get organized for Christmas! My 8 year son Tyler asked me how come our Christmas lights and tree aren’t up yet? We’re usually the first in our neighborhood to decorate for the holidays but I’m not mentally there yet! Yikes, I feel bad, but I’ve realized that I’m only one person. Darn it! I wish I could split myself in two and get more accomplished! But don’t we all? I’m getting starting with the holiday preparation on Tuesday – decorations up and all! In the meantime, here is an amazing crab cake recipe that all will love during the holidays or just for everyday!
Let’s get it cracking for the week!
1 lb. lump crabmeat (real crabmeat in the can from Trader Joe’s or Costco) 1/2 stick (1/4 cup) unsalted butter (divided, 1 Tbsp and 3 Tbsp) 1/2 cup chopped shallots 1 teaspoon kosher salt 2 large eggs 1 1/2 teaspoons Worcestershire sauce 1 teaspoon of sweet paprika 1/2 teaspoon freshly ground black pepper 2 Tbsp prepared tartar sauce or homemade tartar sauce 1 teaspoon lemon zest 1/4 teaspoon Tabasco 2 Tbsp chopped fresh parsley 2 cups of store bought bread crumbs
Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.
Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots. Gently fold in the crabmeat. Then fold in 1 cup of bread crumbs. Using your (clean) hands, take a scoop of the crab mixture and gently form it into a patty. Continue until you’ve made 12 crab cake patties. Line a rimmed tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of left over 1 cup of the bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.
Heat the remaining 3 tablespoons of butter in a large non-stick skillet on medium high heat. The butter will melt and foam up. When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.
Caesar Salad Recipe:
3 cloves garlic 1/2 cup extra-virgin olive oil, plus more for brushing 2 to 4 anchovy fillets, chopped Juice of 1 lemon Kosher salt and freshly ground pepper 4 romaine lettuce hearts, halved lengthwise 3/4 cup freshly grated Parmesan cheese, plus more for garnish
Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pour over lettuce and add cheese.
Homemade Tartar Sauce:
1 cup mayonnaise 1 tbsp. prepared mustard (optional) 2 tbsp. sweet pickle relish or 2 tbsp fresh dill 1 tablespoon finely minced onion or 1 tbsp. chopped capers (optional) 1 tbsp. lemon juice salt and pepper, to taste
In a small bowl, mix together mayonnaise, mustard, sweet pickle relish, and minced onion. Add capers if using in recipe as well. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving. Fresh dill is nice, but the traditional tartar sauce we see all the time has the little chunks of sweet relish in it. If you want a more traditional sauce, leave out the capers and mustard.
Photo by: Michael Brian Photography