Today, I have a guest post for you from my beautiful mother. She’s the woman who taught me how to laugh, how to love, and how to cook. You’ll quickly see where I get my personality and cooking style from. She’s the best.
I made her outstanding crab cakes, but I realized I didn’t have any mayonnaise, so I made my own – that recipe is here too! Without further delay, here’s Momma Artichoke…
by Suzanne G.
Crab, crab, crab! No not my usual personality, only sometimes! But seriously, who doesn’t love good crab? And you can have quite the luncheon with your best friends with one or two of those large cans of refrigerated crab meat and just a little effort.
First of all, make a nice big pitcher of bloody Marys! However you like them is fine, but I go the easy route with some spicy V-8 juice, a good vodka, and some celery sticks. Once everybody has a drink in hand and takes a sip, you can start working on the crab!
Here goes… Some crab Louie salads and some fresh crab cakes with seafood sauce (or homemade mayonnaise).
Crab Louie salads are so easy to make and really an old fashion yummy treat.
Cut iceberg lettuce into wedges, top with your favorite thousand Island dressing, and then top with as much crab as you want. Maybe a few cherry tomatoes and gherkins on the side and voilà! you’re done.
Now for the crab cakes. I often find crab cakes a little tricky. Nobody wants a really bready crab cake, but they are often served that way because they hold together better during cooking. I really just want crab meat in a patty with not much extra. So here’s the trick to a perfect crab cake.
Wait… Have another sip of your bloody Mary first.
Place in a medium bowl your crabmeat, egg, mayonnaise, Parmesan cheese, fresh parsley, onion powder, and Old Bay Seasoning (a classic, must have flavor). Combine all the ingredients with your hands, and form into small patties about a quarter inch thick. Cover the bottom of the skillet with olive oil and butter. When the oil and butter are hot, add your patties, and cook for approximately 3 minutes on each side or until they are a nice crunchy golden brown. Plate and serve hot with your favorite cocktail sauce or homemade mayonnaise on the side.
Bloody Marys, crab Louie, and crab cakes… What a great feast for friends! I think I will have to plan on doing this for lunch when Katie, my fantastic daughter, comes to visit! Really enjoy!
Suzanne’s Crab Cakes
• One 12 ounce can of fresh crab meat
• 1 jumbo egg
• 2 tablespoons mayonnaise (recipe follows or store-bought works great)
• 2 tablespoons grated Parmesan cheese
• 1 ½ tablespoons fresh parsley, roughly chopped
• 3/4 teaspoon onion powder
• 2 teaspoons of Old Bay Seasoning
• 2 tablespoons butter
• 1 tablespoon olive oil
Place in a medium bowl your crab meat (squeezing out almost all excess moisture), egg, mayonnaise, Parmesan cheese, fresh parsley, onion powder, and Old Bay Seasoning (a classic, must have flavor). Combine all the ingredients with your hands, and form into four patties, about a quarter inch thick.
Cover the bottom of the skillet with the olive oil and butter.
When the oil and butter are hot, add your patties, and cook for approximately 3 minutes on each side or until they are a nice crunchy golden brown. Remove from the skillet to a paper towel-lined plate to drain excess oil for one minute. Plate and serve hot with your favorite cocktail sauce or homemade mayonnaise on the side. Enjoy!
• 2 very fresh, large egg yolks
• ½ heaping teaspoon salt
• ¼ heaping teaspoon dry mustard powder
• 1 ½ teaspoons white wine vinegar (or fresh lemon juice)
• ¾ cup good olive oil (pick one you love the flavor of all by itself)
In a food processor, blend the yolks for one minute. Add the salt, mustard powder, and white wine vinegar, and blend for another minute.
With the processor running, add the olive oil drop-by-drop until half the oil is used. Scrape down the sides of the processor with a rubber spatula, and then continue streaming in the rest of the oil. Add more salt, vinegar, and pepper to taste. Enjoy!