NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"What do we live for if not to make life less difficult for each other?" ~ George Eliot
Ahhh….another sunny and warm day…bask in the glow.
RECIPE OF THE WEEK
I first made this recipe about a year ago, then had a craving to make it again last week. It's interesting when I pull out recipes used on past Wednesdays how often I made them at about the same time of the year. The recipe below makes six crab cakes.
CRAB CAKES with MUSTARD MAYONNAISE SAUCE
recipe from Morton's the Steakhouse Chef Mark Meyer
Breadcrumbs
- 1 tablespoon garlic, finely chopped
- 1 teaspoon shallots, finely chopped
- 1 teaspoon flat-leafed parsley, finely chopped
- 1 cup fresh white bread crumbs
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
Thoroughly mix all ingredients in bowl, set aside.
Mustard Mayonnaise
- 1/2 cup Mayonnaise, heavy
- 4 teaspoons Grey Poupon Dijon Mustard
- 1/4 teaspoon Worcestershire sauce
- 1/2 teapoon Horseradish, prepared
Mix all ingredients thoroughly in a stainless steel mixing bowl using a wire whisk, set aside. You will use 2 tablespoons to prepare the crab cakes and serve the balance on the side.
Crab Cakes
- 1 pound jumbo lump crabmeat
- Reserved prepared breadcrumbs
- 1 tablespoon flat-leafed parsley, finely chopped
- 2 tablespoons reserved prepared mustard mayonnaise
- 1 teaspoon Grey Poupon Dijon Mustard
- 1 egg, beaten
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- Clarified butter as needed
- Lemon for garnish, if desired
Drain crabmeat of all excess liquid and place in a stainless bowl. Add bread crumbs and toss to distrubute evenly. In a separate bowl, combine remaining ingredients with a wire whip. Pour over crabmeat mixture. Mix gently to combine all ingredients. Divide evenly into 6 portions and form into balls. Flatten slightly to 1-inch thick, do not make perfectly flat because baked cake should have grooves.
Place portioned crab cakes on a non-stick cookie sheet, slightly oiled with clarified butter. Place in a preheated 450-degree oven and bake approximately 5 minutes on the first side.
Turn crab cake over using a metal spatula and finish cooking, approximately 4 minutes. To serve garnish with lemon and 1 tablespoon of Mustard Mayonnaise per crab cake.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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