I’m back!!!!

Like a video game I unlocked a new level of recipe last Friday. Every year we, Himself and his old company, have a crab fest in Half Moon Bay (California) Our friend Dan buys and cooks the crab and we eat!

This year we bought 6 crab, 3.5 were eaten and we took the rest home. ManKid (new name for the youngest) took 1.5 home and we cleaned the other one and I vacuum sealed it.

I found some really good Gluten Free Breadcrumbs at Safeway. Nothing artificial and no Soy, a big deal for me.

Here’s what I came up with.

  • 12 ounces of shredded crab.
  • 1/4 cup breadcrumbs and 2 tbs extra for breading
  • 1/4 cup mayonaise
  • 1 beaten egg
  • salt and pepper
  • 1 fine cut up shallot, about a tbs.
  • 1 or 2 garlic cloves or 2 teaspoons minced garlic
  • 1 teaspoon mustard
  • juice of 1/2 lemon
  • dash of cayenne, I used a tsp of hot sauce

Mix everything together, except the 2 tbs of crumbs, gently coating the crab. I tasted the mixture and then put in the egg.
Let it rest in the fridge for 15 minutes. Make six equal patties. Coat the outside of the patties with the remaining breadcrumbs creating a crust. You might need a little more to fully cover the patties. Then let them rest in the fridge for 30 minutes on wax paper.

In a pan heat up 1/2 cup of peanut or Avocado oil. Olive oil won’t be hot enough to get a nice crisp and it will burn leaving a bitter flavor.
I prefer Avocado oil.

Cook on each side until golden brown, 4 to 5 minutes on each side.
Place on a paper towel to get rid of any grease.
Serve with Tartar Sauce.

Tartar Sauce:

  • 1/2 cup mayonnaise, I use the kind without sugar
  • 1 small dill pickle, chopped very small (3 tablespoons)
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1 tablespoon capers, chopped, optional
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1/2 to 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard, optional
  • Salt and fresh ground black pepper

Mix all ingredients together and refrigirate for 30 minutes before making the cakes.

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If you want to make your own breadcrumbs here is a good link to a video.
I suggest adding dried Oregano and garlic powder to the mix.

How to make your own breadcrumbs

ps.
You can make this with shrimp as well, stay tuned for that recipe!

Enjoy!

Please let me know if you made this and how it turned out.

Update…

Let’s see, since last we crossed paths I was going in for my allergy test.
It had been a full month since lunch tried to kill me.
I avoided certain foods that whole time, for no real reason it turns out.

Day of the test I brought in the egg rolls and the spring rolls.
8:30 in the morning with Himself and Dr. No in the room I took a tiny bite of each.
And waited.
Then NOTHING happened.
15 minutes later another bite, bigger this time.
Waited, and NOTHING happened.
9 am, another bite (bigger) and you guessed it. Nada, Zilch, Rien de Tout, Niks.
Dr. No left the room at 9:15 and Himself was getting restless as well.
Next dose I was getting ticked off so I took a way bigger bite of all the foods.
But 9:30 rolled around with not even a little cough or a tickle.
This is when Himself decided it was safe for him to go to work, leaving me alone to finish off the remainder of the food.
Which I did, with no effects whatsoever.
Dr. No returned and decided I was not allergic to anything I ate, have a nice day!

Since then I’ve added peanuts and other nuts to my food, ate crab at our recent crab feed but have avoided shrimp like the plague.
I have now, count em!, 4 Epi pens on me at all times.

I doubt I’ll ever find out what it was that made me go to the ER which in a way is a bit scary.
But I’m eating food and not letting it scare me.

It’s been awhile…

Yes I dropped off the blog after Thanksgiving.

I have been very busy with planning our trip to the Netherlands, I’ve been trying to get a grasp on what I want my next 6 months to look like and I’ve been “care giver” of a kind to a friend who was dealt a nasty hand this month.

The whole allergy thing hasn’t been settled, turns out you need to be free of whatever tried to kill you for a month.
That month ends today,testing is at 13:30 (1:30 for the Americans)
I’m still rooting for peanuts but have decided if it is shrimp/shell fish I will go through the weekly torture allergy shots, because I live in sushi/crab land!

I promise to get back here and blog, at least every other day.
Until then, search the 2+ years of foods that are on the blog.
Make something and comment!!!!

Happy Friday!

I wanted to make something different for fish for Friday, something a little festive as it is Passover and Easter is on Sunday.

This is a Paula Deen recipe, I’m hoping you like it as much as my family does.

pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Picture from Food Network

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