Sauteed Crab Cakes

I have been quite busy since my last post in October.

My mom who is suffering from Non-Hodgkin's lymphoma has been through so much during this time, including a stem cell transplant due to recurrence of her disease at the age of 72.   As many folks do, juggling work, home, my 9 year old daughter and caring for my mom, I was forced to give up something, so my blog took the hit.

Unfortunately, the transplant failed and we are back to square one.  The stress of this situation is overwhelming.  I am now sitting by my mom bedside as she's been in ICU for over 6 weeks with many different complications but she is one strong lady and a fighter is just too small of a word to describe her.

Against all odds she is still here fighting the BIG C!

She told me to keep up with my passion for food.  I pondered this and realized I have the perfect opportunity while sitting in her hospital room by adding posts to my blog.  I asked her to help me in which recipe I should do first, she thought a crab recipe would be fitting since it's July.  I totally agree!

Mom, this one is for you, the strength you have shown the past year has been nothing short of amazing and I am extremely proud to be your daughter, I love you so much!

I've experimented with many different crab cake recipes until I finally came up with this one. It's actually a recipe taken from many others to create what I think are perfect, delicious, tender cakes.  A lot of ingredients but very easy, the recipe will make 4 to 6 depending on the size you want or roll them into balls and deep fry for a great appetizer.

If you have a situation similar to mine, and the mere thought of mayonnaise coming close to your mouth instantly ruins your appetite as it does my dear husband, please feel free to substitute the mayo with buttermilk.   

Ingredients:

2 Tablespoons Dry Bread Crumbs
1 Stalk Scallion, Chopped
1 1/2 Tablespoon Green Pepper, Finely Chopped
1 1/2 Tablespoon Red Pepper, Finely Chopped
1 Teaspoon Hot Pepper, Finely Chopped (Optional)
2 Cloves Garlic, Finely Chopped
2 Tablespoons Fresh Parsley, Finely Chopped

Mix Together in a bowl

In a separate larger bowl add:

1 lb of Jumbo Lump Crab meat
2 Tablespoons Mayo (Hellman's Preferably)
1 Tablespoon Dijon Mustard
1 Tablespoon Lemon Juice
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon Garlic Powder
2 Teaspoons Old Bay or To Taste (I like lots)
1 Egg White

Mix together

In a pie plate or wide dish with sides add more bread crumbs for coating.
2 Tablespoons of Butter for sauteing

Add dry ingredients to wet ingredients and stir well but being careful not to break up the beautiful lumps of crab meat.

Make patties to your desired size and pat the bread crumbs on both sides.

Sprinkle some bread crumbs onto a cookie sheet, place the cakes onto the sheet and into the refrigerator for about 1/2 hour.   It will give them time to set and also make it easier to fry.

Heat the 2 tablespoons of butter in a large frying on medium high heat until hot but be careful not to burn the butter, once it starts to sizzle add the cakes.  Cook for 5 to 8 minutes on each side or until golden brown, be very careful when flipping over so they don't fall apart.

Serve alone or with tarter and cocktail sauce.  These are also great in a sandwich or on top of a salad.

Delicious Dungeness Crabs Bathed in Garlic Butter Sauce over Linguini

These are to die for!  You just want to keep eating them, the meat is so sweet and large.  One of my favorite meals.  Put the newspaper down on the table, grab a roll of paper towels, have your crackers ready to break open the crabs, pour yourself an ice cold beer and you are set to go, now dig in!

YUMMY

The finished product!

The crabs bathing in the garlic butter.

Here is what you need:

Dungeness Crab - Legs and Bodies
Bunch of Fresh Italian Parsley, Chopped
2 Whole Bulbs Garlic, (yes bulbs, not cloves), Chopped
12 oz Can Chicken Broth
1 Can of Beer
Extra Virgin Olive Oil
1/2 Stick of Butter
Old Bay Seasoning

Directions:

Put a large pot of water on the stove and bring to a boil for pasta.

Wash crabs well.  In a large pot add enough olive oil to cover bottom of pan over medium high heat.  When oil is heated, add the garlic and saute for one minute.

Add the butter and mix well until butter is melted.  Add the crabs and coat well with the butter, garlic mixture.  Add half of the parsley and stir until well incorporated.  Shake on old bay seasoning and simmer for 5 minutes.

Add the chicken broth and beer, adding more old bay and the remaining parsley.  Stir well, once sauce starts to boil reduce heat and simmer for 15 minutes.

Add a generous amount of salt to the pasta water then add the pasta.  Once the pasta is finished, drain well and add to a pasta bowl, ladle the crab sauce over the pasta and mix well.  Top with the crabs and serve immediately.

Baked Garlic Blue Claw Crabs

Ok, I am going to change it up a bit. Since crabs are in abundance this time of the year I thought it would be a great time to share with you. I am addicted to these and look forward to summer so I can eat them fresh! We are usually invited to so many crab parties and I look forward to every single one and make my own in between!

What do I miss most about summer when it's not here besides warm weather, long days of sun light, beautiful green landscape? I would have to say it's CRABS! Here is one of my favorite ways to make them. Grab some friends, paper towels, cold beer (for me it's wine) and crackers for cracking the shells. They are finger licking good!

This is a foolproof, delicious way to make them, trust me you will love them!!!

Ingredients:

Fresh Cleaned #1 Crabs - Think 6 - 8 per person
1 Cup or more of extra virgin olive oil
1 Entire Bulb of Garlic or more, finely chopped
1 Bunch Fresh Parsley Chopped

2 - 3 cans of beer
Old Bay
Grated Cheese

Directions:

Preheat oven to 400 degrees

Lay the crabs face up on cookie sheets with about 1 inch high sides in a single layer without overlapping. Mix together the next three ingredients in a bowl and stir well. Pour the beer over the crabs. Spoon the garlic mixture in the bowl liberally on the crabs. Sprinkle with a good portion of old bay and grated cheese to taste.

Place in the hot oven and bake approximately 20 minutes or until the claws are bright red.

Delectable Fried Soft Shell Crab

Soft-shell crabs are among the most delectable, and the most seasonal, of sea creatures. Maryland Blue crabs molt between mid-May and late September, and for two days the crab's brand-new shell is as tender as a fresh basil leaf. Beside being succulent, soft-shells are clean, they stop eating three days before molting, so their digestive systems are purified when the watermen retrieve them from the floats where they're kept. I do clean them of their gills and cut them in half to clean the centers. Once you take one bite you won't be able to stop. This is my favorite recipe, they are a little expensive but worth every cent. Try them and let me know what you think!

Ingredients:

6 Jumbo Soft Shell Crabs, cleaned and cut in half
1 Cup Flour
2 Cups Corn Meal
1 Bag Good Season Italian Dressing, Dry packet
2 Large lightly beaten eggs
2 Cups of Milk or more
Vegetable or Peanut oil

Marinara Sauce for dipping, see recipe below:
1 32oz can San Marzano whole tomatoes in juice with basil, mashed
Mild and light olive oil
5 cloves garlic chopped
Salt and pepper to taste

Directions:

Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels. In a large bowl add 1 1/2 cups of milk and add the crabs, allow to marinate in the milk at least 15 minutes while preparing ingredients. This will make them plump and juicy.

In a large bowl beat the eggs and add remaining milk, salt and pepper to taste. In another bowl add the flour, cornmeal and dressing packet, mix well. Dip the crabs first in the egg wash and then dredge them in the flour mixture. Place on a plate. Heat the peanut or vegetable oil over medium high heat in a large frying pan. Add enough oil to cover bottom of pan with at least 1/2 inch. Place the crabs in hot oil, one layer only. Cook for five to seven minutes on each side. The browner they are the crispier they will be, careful not to burn. Place on a paper towel covered dish and keep warm while frying remaining crabs.

When all the crabs are finished, sprinkle with a little salt and pepper to taste and serve immediately with marinara sauce for dipping. If you want a side dish, cook up some pasta and pour remaining sauce over. You will have plenty to do this.

Marinara Sauce:
If you happen to have some frozen or if you have red crab sauce frozen this will work great too. If not follow directions below.
In a medium size sauce pot sauté the garlic in heated oil. Sauté for one minute being careful not to burn as this will cause a bitter flavor to the sauce. Add the mashed tomatoes, salt and pepper, simmer for 15 to 20 minutes. If sauce does have a bitter flavor try this little secret, sprinkle a small amount of baking soda and the bitterness will go away.

Dipping my foot into the shallow end...

If I had only one meal left to eat this would definitely be it.

I could eat this every day.

This is a great time of year to make this dish, since crabs are most abundant in the summer. However, you can freeze the crabs and have them throughout the winter but nothing can beat fresh caught crabs filled with lumps of meat!

My mouth is watering just thinking about it!!

Ingredients

2 32 oz Cans Italian Style Whole Tomatoes, in juice, Mashed

2 8 oz Cans Tomato Sauce

1 6 oz Can Tomato Paste

12 Large Crabs, Top Shell Removed, Washed & Halved

1 Bulb Garlic, Chopped

1 Cup Mild & Light Olive Oil

Salt & Pepper to taste

Linguine Fini

In a large sauce pot over medium high heat with no oil in the pot add the mashed tomatoes.  Bring to slow boil.  Add the cans of tomato sauce and paste.  Blend well.  Bring back to a slow boil and reduce heat to low.  Sprinkle with salt and pepper.

While that is simmering in a large frying pan add 1/2 cup of olive oil in pan until heated.  Add three tablespoons of chopped garlic and saute for one minute.  Pour in half the crabs and cook them on both sides adding salt and pepper about seven minutes each side.  If the garlic start to brown too much reduce heat to medium and add a little water.  Cover with a lid until crabs turn red.  Pour everything from the frying pan and the garlic.  Repeat process with the remaining crabs and add to the sauce pot.  simmer on low heat for 2 to 2 1/2 hours.  The longer they cook in the sauce the better the flavor.  

Sever over al dente linguine.  Place the crabs in a bowl on the table with cocktail forks and cracker for breaking the claws.  HAVE FUN!!