Appetizers, Meatless, Seafood

Absolutely Delicious Crab Cakes

My Dad was an amazing cook.  He had a habit of throwing together ingredients and just making it taste good.  I definitely got that from him.  He didn’t write down recipes all that often but we’ve come across some recipes of his over the years that he did actually write out.  These crab cakes are one of them.  I found both a handwritten copy and also a typed copy.  The handwritten one just brought a smile to my face because it’s his written.  It made me happy to have that.  It’s just a rough draft as you can probably tell.

I wanted to share with you this recipe as it’s special to me since it’s my Dad’s.  I hope you enjoy these crab cakes as much as I do.

Absolutely Delicious Crab Cakes with Garlic Aioli
By Tony T.

Ingredients:
1 lb real lump crab meat ONLY
1/2 cup chopped red or green pepper
2 bunches green onions chopped, or 1 small yellow onion
2 cloves, minced
2 T Dijon mustard
1 cup plain bread crumbs
¾ cup grated Parmesan or Romano
3 eggs
¼ cup flour
1 t Cajun spice
1 t cayenne
Salt & Pepper to taste
½ T olive oil
Oil for frying (cover bottom of a sauté pan with 1/2-3/4 inch of oil)

Garlic Aioli

Ingredients:
3/4 cup mayonnaise
1/2 T olive oil (good quality)
2-3 garlic cloves, grated or minced
2-3 t parsley, dried or fresh
1 1/2 T fresh lemon juice
Salt and Pepper to taste (About 1/2 t of each)

Directions: In a medium bowl add all ingredients for the Garlic Aioli.  Mix well and refrigerate until ready to use.  Heat a medium sauté pan on high heat.  Cook garlic, onion and peppers 3 minutes.  Add in spices to taste and cook till mixture is tender and cooked.  Remove and let cool completely.  In a medium bowl mix in the cooled pepper mixture, 2 eggs, mustard, ¼ cup breadcrumbs and the cheese. Mix together with your hands and make into patties/cakes.

Whisk last remaining egg in a small bowl.  Make a breading station.  1 bowl of ¾ cup of bread crumbs, 1 bowl with ¼ cup of flour and one with the whisked egg.

Dip cakes into flour on both sides, then into the egg and then into the bread crumbs. Place on a plate. Complete with remaining crab cakes.  Cover completely and refrigerate for 30 minutes until firm.

Heat a medium or large sauté pan with oil. Oil should be about 1/2 -3/4 inch in the bottom. Heat until oil is hot and fry for 2 minutes on each side until golden brown.  Drain on paper towel and season with salt while hot.  Serve crab cake with garlic aioli.

Notes: You can omit the cayenne and Cajun spice and replace with 1 teaspoon each of, garlic, onion, chili powder and paprika. When cooking in a sauté pan you won’t be fully submerging the crab cake, it will cook on one side and then be flipped.  If you want to use a deep fat fryer it will cook for 2-3 minutes total and be completely submerged.

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Lent, Meatless, Veggies

Eggplant Parmesan Sliders

This is a perfect dish fot lent! The first time I made this dish I was so surprised how delicious it was I had to make again. It may be a little more time consuming but you will not regret it one bit.

I’m a complete meat eater. Unfortunately, I’m not any where a vegetarian or do I claim to be. I do like to however incorporate some meatless dishes into my week of food planning. If you are vegetarian and want a fun take on a “slider” give it a try or even if your a carnivore like me and want a meatless dish take a peek. It’s sure to be a crowd pleaser and a recipe you’ll be coming back to in the future.

Eggplant Parmesan Sliders

For the Eggplant:
1-Medium Size Eggplants, sliced ½ inch thick, peeled
2- Large Eggs
1 ½ C- Italian breadcrumbs
½ C- Parmesan or Romano Cheese, finely grated
½ T- Italian Seasoning
½ T- Garlic Powder
½ T- Onion Powder
Sprinkle: Salt (Extra to draw out moisture of eggplant)
Sprinkle: Pepper

Slider:
10-12-Slider Buns
1C- Marinara Sauce (Homemade or store bought)
10-12 slices of fresh mozzarella (I buy the one pre-sliced)

Directions: Remove moisture from eggplant by adding sliced eggplant to a strainer. Generously sprinkle salt over the eggplant. Leave for 30-60 minutes. After, rinse the eggplant with cold water and lay out on a paper towel to dry. In a bowl mix together bread crumbs, cheese, and spices. In a separate bowl add eggs and whisk with a splash of water. Preheat Oven to 375° Degrees. Spray baking sheet with olive oil cooking spray. Set up a breading station. First dip eggplant in the egg wash, then in the breadcrumbs to coat, place on the baking sheet. Repeat for remaining eggplant. Bake in oven for 10-12 minutes until bottom is slightly golden brown, flip over for another 10-12 minutes until the other side is golden brown in color. The eggplant should still be slightly firm and not mushy.

Assembling Sliders: Add marinara sauce to bottom bun, place an eggplant slice on bottom bun and top with a slice of fresh mozzarella and finish with a dollop of marinara sauce. Repeat with remaining eggplant.

Notes: You may need a less or more breadcrumbs. It all depends. I always seems to need a little more. It varies depending on the eggplant slices.wp-image-2099971444