Summer Lover


Beach House Crab Cakes

I am a summer lover.  The summer solstice is the time for listening to acoustics around a fire pit on the beach, Bar-B-Ques, picnics, and dining al fresco.  I muse over the flavors of the season and think of all of the wonderful foods I want to prepare during this glorious 13-weeks of fun in the sun.  My list is long.  This week I settled on crab cakes.  I discovered a new way to prepare crab cakes in the July/August 2017 issue of Louisiana Cookin magazine which I combined with a recipe for lemon crab cakes that I learned how to prepare at a cooking class hosted by Christina Dimacali called “Clean Your Plate” when I lived in Philadelphia, PA.  I call the new crab cake recipe, “Beach House Crab Cakes”.  It is a longtime dream of mine to own a beach house with a water front patio where I can entertain guests and have memorable summer dinner parties.  These crab cakes would star as one of the appetizers.  Until then; however, I am grateful for what I have right now.  1.) Access to the beach; 2.) a big beach blanket; 3.) a beach umbrella; 4.) a blue-tooth speaker to play my beach picnic playlist; and 4.) a beach bag packed with my beach house crab cakes and cucumber lime basil prosecco spritzer.

BEACH HOUSE CRAB CAKES

Makes about 8 crab cakes

Recipe adapted from Louisiana Cookin magazine, July/August 2017 issue

INGREDIENTS INSTRUCTIONS
1 tablespoon canola oil In a cast-iron skillet, heat 1 tablespoon oil over medium heat.

Add corn and bell pepper; cook until softened, about 3 minutes

Spoon corn mixture into a large bowl, let cool slightly

Add mayonnaise, green onion, mustard powder, salt, black pepper, Creole spice, cayenne, Worcestershire sauce, lemon juice and egg; whisk until combined.

Fold in crab meat, bread crumbs and lemon zest

Refrigerate for 10 minutes

Shape mixture into 1/3-cup patties

 

Heat remaining oil in same skillet over medium heat.  Cook cakes in batches until golden brown, about 3 minutes per side, turning carefully with a spatula.  Let drain on a wire rack.

 

Serve with Dill-Cucumber sauce.  Garnish with dill, chives and a lemon wedge

4 tablespoons butter, melted
2/3 cup fresh corn kernels
¼ cup red pepper, diced
½ cup mayonnaise
¼ cup green onion, chopped (2)
1 teaspoon mustard powder
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons Old Bay seasoning
1 pinch cayenne
1 tablespoon Worcestershire sauce
1 large egg
1 tablespoon lemon juice + zest
1 pound lump crabmeat, drained
1 cup panko
DILL-CUCUMBER
½ cup plain Greek yogurt In a small bowl, whisk together yogurt, dill, chives, mayonnaise, mustard, salt, and pepper.  Gently stir in cucumber.  Cover and refrigerate for 30 minutes.
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
2 tablespoons mayonnaise
2 teaspoons Dijon mustard (or Creole mustard)
¼ teaspoon salt
¼ teaspoon black pepper
1 cup seedless cucumber, chopped

 

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