Jan 10, 201208:40 AMBay Buzz
Cooked to Perfection
photo by Elise Poche
With the start of a new year comes the inevitable creation of a new list of resolutions. On Christmas morning, “Santa” brought me a nice collection of new appliances and tools for the kitchen. New pots and pans, glass bakeware, cookbooks and a wide variety of utensils left me pondering what hint Santa’s little elves were trying to leave me.
As I flipped through each glossy page of the new, crisp cookbooks, it became evident that I was a cooking rookie. I stumbled upon recipes that had me questioning what in the world lentils, chutney or a crème fraîche was. I can’t help but blame my college years as the reason my idea of cooking is placing a bowl of “Easy Mac” into the microwave for exactly 2 minutes and 59 seconds (unfortunately the “0” button was broken on our apartment microwave) to create the perfect dish of creamy, cheesy goodness.
But, as my October wedding inches closer, I’ve decided that 2012 will be the year that I grab my apron and learn to put Betty Crocker to shame. I’m pretty sure I can’t call myself a true Southern lady until I can whip up a mean dish of real, homemade mac ‘n’ cheese or a made-from-scratch apple pie.
Tonight, the adventure begins as I test my skills with a recipe out of MB’s very own Bay Appetit cookbook. Make your way into the kitchen and satisfy your fresh catch craving with this recipe—the perfect complement to a Mardi Gras party or tonight’s football festivities!
J.B.'s Crab Cakes with Diane's Caper Sauce
1 pound lump crabmeat
2 tablespoons finely chopped green onion
2 tablespoons finely chopped flat-leaf parsley
1-2 tablespoons finely chopped celery with leaves
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt
1 extra large or jumbo egg, well beaten
1 cup mayonnaise (J.B. recommends Duke’s.)
1 heaping teaspoon Dijon mustard
panko bread crumbs
Diane’s Caper Sauce (see below)
Using a fork, combine crabmeat, green onion, parsley, celery, pepper and salt. Add egg and mix well.
Mix together with mayonnaise and Dijon mustard, and add to the crabmeat. Add ½ cup panko bread crumbs, a little at a time, until well mixed.
Cover cookie sheet with wax paper. Pour more bread crumbs onto a plate. Form a large teaspoon of crabmeat mixture into a patty and coat both sides with crumbs. Place on a cookie sheet; repeat with remaining mix. Place patties in the freezer (or refrigerator if serving the same day).
Fry the crab cakes in a skillet in a mixture of half vegetable oil and half butter. (You may need to clean the skillet between batches to prevent burning or burned taste.) Top with Diane’s Caper Sauce. Yields approximately 30 snack-sized crab cakes.
Diane's Caper Sauce
1 cup mayonnaise
2 teaspoons lemon juice
2 hard-boiled eggs, finely chopped
2 tablespoons capers, with juice
parsley, finely chopped
1-2 teaspoons dill weed, to taste
¼ teaspoon white pepper
1. Combine all ingredients in a bowl. Mix well. Refrigerate until ready to use. Makes 1 ½ cups.
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