crabby patty cakes.

i did it again – i got in the kitchen and i made something i never, ever made before: crab cakes.

true story, kids.

brief backstory {because all stories need a backstory}: al is a fan of crab cakes and i’ve been wanting to make him some crab cakes for a while.

end of backstory.

i am the subscriber and recipient of a ridiculous amount of random eMails, one of them being from food + wine. one day the people at food + wine automatically {or perhaps, personally?} eMailed me a few crab cake recipes, one of which that i printed and planned on making in the near future. of course, it was ana’s version of the “near future,” which turned out to be a few months later. but, the wait is finally over!

the recipe –

{the original recipe can be found here.}

Ingredients – 1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving

  1. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
  2. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
  3. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

here is a picture of my chosen ingredients:

there wasn’t much work involved in making this recipe, aside from going out and getting the ingredients and doing a little mixing. luckily for me, however, all of the ingredients were already here. with ingredients all readily available, all i had to do was mix the ingredients and smash some crackers. for visual purposes, here is how it kind of went. and by kind of went, i mean the final product of the smashed crackers.

i chilled the whole mash up for an hour, per the recipe’s instructions – and once the 50 minutes were up {you didn’t actually think i was patient enough to wait a full hour, did you? ;)}, i got to putting them in the canola oil like a boss. {note to self and others: don’t leave lettuce soaking in the kitchen sink if you’re going to be making a mess in the kitchen and geting your hands all dirty. it turns out, it makes things slightly more complicated than necessary.}

ok, ok – the recipe is already posted and let’s just get to the final product already.

ta da –

final verdict: i got two thumbs up from al and i was excited to have yet another recipe under my belt. literally, under my belt, guys. {fyi: in case you were wondering, i was able to make about 8-9ish fairly huge crab cakes with this recipe.}

let me know if you’ve tried this recipe, plan on trying it or have another crab cake recipe i should definitely try in the next 5 years. 🙂

<3 always,

ana patricia

have you tried any new recipes recently? 

 

all salmon die after spawning.

or so i just read on the internet.

anyway, for a lack of anything better to post – i figured i would share with you a new recipe i tried out today, which involved none other than salmon.

here is the recipe, which can also be found here in it’s original glory:

Ingredients – 

  • 1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

  • 2 tablespoons Dijon mustard
  • 3 tablespoons good soy sauce
  • 6 tablespoons good olive oil
  • 1/2 teaspoon minced garlic

Directions

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisktogether the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula andgrill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

here are the ingredients that i used to make the marinade/sauce:

 in life, sometimes we need to take some shortcuts, even if they make no sense. {i.e. using minced garlic versus fresh garlic}. kindly refrain from judging me. 🙂

the above picture is not meant to be informative. i just wanted to include it because mini whisks are absolutely adorable.

the final product!

overall, it was yums. BUT, as some of the previous reviewers of this recipe mentioned – it was slightly on the salty side. for next time, i think i’ll add something sweet, like honey, or use low sodium soy sauce to subdue the saltiness. and trust me, there will be a next time. 🙂

that’s my mini kitchen adventure for today. looking forward to many more – and to hearing all of the new recipes that you have been trying {or even how this one came out for you!}. 🙂

<3 always,

ana patricia

what kind of new recipes have you tried out lately?