On the phone with my mom today, she asked for my recipe for crabcakes. While I have no problem sharing my recipes, I always worry that my haphazardness in the kitchen will not translate on paper. But part of the point of this blog is to hone in my recipe writing technique. Still though, a few ingredients like the Worchestershire sauce and Old Bay are kind of just randomly thrown in as I mix the crab meat together. Or I just assume everyone knows how to (and appreciates) a good roasted pepper.
Well anyways, I’m sure the Marylander’s that I live with would find the recipe sacrilege. They would say I have too much filler or not enough Old Bay. But this is how I do it and it’s always been a big hit. It works well if you are having a party and want to serve crabcakes as an appetizer but not spend a whole lot of money on crabmeat. Yeah they end up being a good amount of bread, but get a good demi-baguette and coat the sucker with the olive oil/old bay mixture and the crabcakes will still taste good!
– 1 demi baguette
– 1 roasted red pepper
– 1 lb lump crab meat
– 1 tablespoon (fresh) minced parsley
– 1 tablespoon Old Bay
– 1/3 cup Olive Oil
– 1 egg
– 2 tablespoons mayo
– Splash of Worchestershire sauce
1. Whisk olive oil and old bay. Cut demi-baguette in half and coat evenly with olive oil. Toast until golden brown delicious* (approximately 10 minutes). Cut into smaller pieces and process into bread crumbs.
2. Roast the red pepper by placing directly on the flame of a gas range. Turn pepper in 45 degree increments as skin completely blackens. When pepper is completely blackened, set aside in a bowl covered with saran wrap (this steam the skin off). Remove skin and dice pepper.
3. Whisk egg in large mixing bowl.
4. Add crab meat, bread crumbs, red pepper, parsley, mayonnaise, splash of worchestershire, and a sprinkle of Old Bay (not very good at measuring ingredients just go with your instincts…that’s what I do!)
5. Form patties in whatever desired size (varies based on what they are for, smaller for appetizers, larger for entrees).
6. At this point you can either saute them or bake them. I usually bake mine at 375F for 10-15 minutes (until golden brown delicious).
On another note, one of my good friend’s has the unfortunate pleasure of working a 12-hour day. So since I’ve got pretty much NOTHING to do I offered to do what I do best and come over and cook her dinner. Since my kitchen is actually pretty skint since I’m trying to clean house and get through all the Christmas leftovers, I’ve been on this whole crepe thing. They are ridiculously easy to make and are a great way to get rid of those Christmas leftovers! I’m even calling these Christmas Leftover Crepes since I’m invoking the colors of the holiday into the recipe!
Christmas Leftover Crepes
– 1 egg
– 1/2 cup milk
– 1/2 cup water
– 1 cup flour
– 1/8 tablespoon salt
– 2 tablespoons melted butter
– Shredded smoked turkey (we have this every year at my house, I’m sure ham or regular turkey will also work fine)
– Red peppers
– 1 shallot
– Gruyere cheese
1. Whisk egg in large mixing bowl. Add milk and water and whisk until smooth.
2. Gradually add flour (I usually do 1/3 cup at a time) so that batter does not become lumpy.
3. Add salt and melted butter.
4. Saute turkey (just doing this until it has some heat). Set aside.
5. Saute shallots and peppers until tender. Saute spinach (this is quick so only needs a minute or two to wilt). Set aside.
6. Laddle batter into a hot well oiled pan (even if the pan is non-stick I’d still add a little cooking spray or butter or bacon fat so that the crepe doesn’t stick). Shake so that batter covers bottom of the pan.
7. Unstick crepe with a spatula and with a firm flick of the wrist flip the crepe over. Alternately you can flip it with a spatula or your fingers. Whatever is most comfortable.
8. Cook on the other side for another minute and then begin filling the crepe. I usually do layers starting with the turkey, vegetables on top and the sprinkle the Gruyere cheese.
9. Finally fold the crepe, trifolds are simplest, fold the right side up over the filling and gently roll the crepe over to the left. (Does that make sense???).
10. Eat and enjoy!!!
*Golden Brown Delicious — or GBD. In future posts I will be abbreviating this as such. I have blatantly stolen this from my first chef instructor who I am pretty sure will not mind.