We are slowly getting into our routine. As we’ve been adjusting, the kids’ cooking has been put on hold. Well, we’re back!! Our youngest was chomping at the bit and our oldest had basketball tryouts so the youngest is kicking off the school year cooking 😉
He knew he wanted to cook, but he wasn’t sure what. Suffice it to say, almost every cookbook was pulled out and perused. Ultimately, he selected crab cakes from Ellie Krieger. This allowed him to make seafood and his favorite tartar sauce. He also selected French fries and carrot/celery sticks to round out dinner.
He did most of the work. I helped with the cutting, but cut the potatoes for him. They are hard to manage with extra, little hands on and around the knife. He did put them in the bowl and add the olive oil, salt and pepper. I think he really enjoyed tossing them around before putting them on the pan.
I let him crack the egg for his first time. Let’s just say that resulted in a quick clean-up as the egg imploded on his hands and the floor. We re-grouped and mixed together the crab cakes. They didn’t stick together too well in the beginning. They were a bit of a mushy mess when we “rolled” them in the bread crumbs.
We wound up placing the cake down and covering with crumbs. Then we scooped it to the pan and shaped it. They did come together while cooking. I was a little nervous about flipping them, but it worked well for the most part.
Here’s the recipe from Elli Krieger *We double the tartar sauce as it’s quite popular around here 🙂 *
Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper
Smarter Tartar Sauce:
6 tablespoons nonfat plain yogurt
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.
Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
Smarter Tartar Sauce:
Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.
Yield: 3/4 cup
Copyright 2005, Ellie Krieger, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/crab-cakes-recipe.html?oc=linkback
Our youngest LOVED the crab cakes! Our oldest was a little unsure as he doesn’t like stuffed quahogs or other seafood cakes, but he tried it and did eat his whole crab cake.
Have you made crab cakes? What’s your favorite dinner inspiration?