My 31 2015
Crazy Ohio weather, it was 85 Friday and Saturday after the
all night and day rain that started Saturday night about 8pm I don’t think it
hit 70 deg. today. We got over 2.5 inches; the front looked on radar like it
passed just after noon today but it was a fine sprinkle all afternoon.
On a trip to Sam’s club a couple weeks ago my wife had
bought two pints of premium lump blue crab meat. We gave a pint to the kids and
I fixed crab salad with the other pint for lettuce wraps. When she made another
trip to Sam’s she got another pint and said she had not noted the price of the
first she bought but it was $22 for one pint. Now to me that is expensive!
I didn’t think my crab salad was that great so wanted to try
something better with this pint. With any seafood Old Bay seasoning is a
favorite across a lot of the US for crab and shrimp boils so went there for my
recipe.
I thought about doing the crab cakes outside on the Weber
Spirit but with the weather I did them inside. I think crab cakes are better fried in some
oil and butter and did mine in my Lodge carbon steel skillet.
About 4:30 I mixed up the crab cakes; I made 6 patties and
coated them with Panko bread crumbs. I covered with plastic wrap and in the
fridge. The Panko bread crumbs were the
only change to the Old Bay recipe.
My cheesy pasta dish was to use up some of my shredded
cheese. I boiled eight oz. of penne pasta to el dente and drained then back in
the pan with a pat of butter. I placed back on a low burner and added a scoop
of ricotta cheese, a scoop of sour cream, about a 1/3 cup of 4 cheese Mexican,
1/3 cup of 4 state cheddar, 1/3 cup sharp cheddar, ¼ cup parmesan and some half
and half cream. I stirred to melt the cheese and added a little more
cream. I wanted to keep it creamy for
the wife, I like it more set up by baking. I mixed in some Penzey’s 4S salt and
sprinkled some more on top.
I poured it in a casserole dish and covered; it went in a
300 deg. oven for about a half hour then I fried up the crab cakes. I covered
the bottom of my steel skillet with olive oil and added a tablespoon of butter
on med. high heat. I fried 4 of the crab cakes for 3 minutes on each side and
served two each on some iceberg lettuce along with some of the pasta for the
wife and me.
The crab cakes were great as was but for me I would like
some sauce added. I tried some Cholula’s chili lime sauce on a bite then tried
some smoky horseradish sauce. I really liked that I spread some on the second
cake and enjoyed. I think a mayonnaise and sour cream dill sauce would be good
too. The pasta was good; about half way between the way my wife and I like it
so we were both happy!
For the Crab cakes
All mixed up
Coating with Panko crumbs
Ready for the fridge
For the pasta
Pasta ready to bake
Frying the crab cakes
Past ready to serve
My supper
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