Crab Cakes

Crab meat can be intimidating for those of us not lucky enough to live in areas where crab is plentiful, but don't be afraid! Crab meat in a can tastes fantastic and saves the work of breaking down whole crabs – plus, it's is easy to find! Our Crab Cakes with Lemon Dill Tartar Sauce recipe is perfect for getting you started. Large chunks of luscious crab meat are carefully blended with crackers, spices, mayo, and egg. Lightly fried, these cakes are crisp on the outside, and tender on the inside. Serve them with our lemon dill tartar sauce on a bed of Bibb lettuce, or alongside a simple coleslaw.

Crab Cakes with Lemon Dill Tartar Sauce
Makes 8 patties

Crab Cake Ingredients:
1 lb Dungeness or jumbo lump crab meat
1 cup finely crushed saltine crackers, (about 20 crackers)
1/3 cup mayonnaise
1 large egg, beaten
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon celery salt
1/8 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon Kosher salt
1 teaspoon lemon zest
1/2 teaspoon tabasco sauce
2 tablespoons fresh parsley, finely chopped
1/4 cup vegetable oil, for frying
Lemon wedges, for serving

Lemon Dill Tartar Sauce Ingredients:
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1/2 tablespoon minced shallot
1 tablespoon lemon juice
1/2 teaspoon dill

Directions:
1. In a medium bowl pick through the crab meat, inspecting and removing any shells if necessary.

2. Use a food processor to break down the saltine crackers until they create a fine crumb. Lightly toss the crab meat with the crumbs.

3. In a small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, celery salt, black pepper, paprika, kosher salt, lemon zest, tabasco sauce and parsley until combined.

4. Gently fold in the mayo mixture with the crab meat, trying to keep the large lumps of meat as intact as possible.

5. Carefully form the crab mixture into patties roughly 4-5" diameter and 1" thick. Be careful not to pack them too firmly. Place the cakes on a rimmed tray lined with wax paper. Cover, and refrigerate for at least 1 hour.

6. Meanwhile, make the tartar sauce by whisking together all of the tartar sauce ingredients. Cover and refrigerate.

7. Once the crab patties have chilled, remove from the refrigerator. In a large skillet, heat the vegetable oil until it begins to shimmer. Working in multiple batches, add the individual crab cakes to the skillet, being careful to not crowd the pan. Cook the cakes over medium heat until the patties are golden brown and cooked through, about 4-5 minutes on each side. Repeat until all cakes have been cooked. Serve the crab cakes immediately with lemon wedges and tartar sauce.

Wilted Spinach Salad

It's time to enjoy spring greens! Learn how to make the perfect soft-boiled egg and maximize your salad making skills with our take on a classic wilted spinach salad. Jammy eggs, crispy bacon, and wilted spinach come together with creamy goat cheese, crunchy breadcrumbs, and a tangy, fresh, warm dressing. Delicious!

Wilted Spinach Salad with a Perfect Soft-Boiled Egg
Makes 4 salads

Ingredients:
For the Breadcrumbs:
2 tablespoons butter
1 cup hearty (and slightly stale) bread, pulsed into breadcrumbs
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

For the Salad:
1/2 lb. bacon, fried and crumbled
4 eggs, soft-boiled and halved
2 lbs. fresh spinach or baby spinach
1/2 small shallot, thinly sliced
4 oz. goat cheese, crumbled into bite-sized pieces

For the Warm Bacon Dressing:
2 tablespoons reserved bacon fat
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. Prepare the Breadcrumbs: Making your own breadcrumbs is a snap! Toss a few slices of stale bread in a food processor and pulse into a fine texture. Spread the crumbs in a single layer on a sheet pan and and pop into a 300 degree oven for 10 minutes or until lightly toasted. (Watch carefully.) Once cooled, they're ready to use on salads or casseroles.

2. In a large skillet, melt the butter and toss with the breadcrumbs. Over medium heat, stir the breadcrumbs often and toast until golden brown. Season with Kosher salt and pepper. Remove from the pan and set aside.

3. Prepare the Bacon: In the same skillet, fry the bacon until crispy. Remove the bacon, and let cool on a paper towel-lined plate. Crumble. Reserve 2 tablespoons of the bacon grease for the dressing.

4. Prepare the Dressing: In a small saucepan, combine the rendered bacon fat with the olive oil, vinegar, lemon juice, Dijon mustard, honey, salt, and pepper. Heat the dressing until just warmed.

5. Prepare the Soft-boiled Eggs: Bring a saucepan filled halfway with water to boil. Add the eggs and boil for exactly six minutes. Remove immediately from the boiling water and cool slightly by running under cold water for about a minute. Peel and halve the eggs. Soft boiled eggs may be made ahead of time and kept in their shells and in the fridge for up to two days. To reheat, drop the pre-cooked eggs into boiling water for three minutes. Cool slightly, peel, and serve!

6. Assemble and Serve the Salad: Just before the eggs finish boiling, toss the spinach with the bacon crumbles, shallot, and the warm bacon dressing. Toss with tongs until the spinach begins to wilt slightly. Plate each dish with a serving of wilted spinach, one soft-boiled egg cut in half, a few crumbles of goat cheese, and a generous sprinkle of toasted breadcrumbs. Serve immediately and enjoy!

May 9, 2019 - Crepes for Mom