I also have some hearty chives growing in my little herb garden. Because he was home too, I talked the Fiance into taking me out to lunch at Aquitaine. I had a delicious Nicoise salad with seared tuna.
I also stole a couple of Derek's frites. After lunch, I got my grocery shopping out of the way so I could spend all day today in the kitchen. I stopped by Morse Fish and this time they had some fresh picked lump crabmeat, so I could finally make crab cakes! Before that, I went for a run because it was another gorgeous day outside. I was excited to run in the sun along the river, but once I got out there I did not feel great. I think I ran too soon after lunch, because I just felt heavy and slow. And my Runkeeper application screwed up on me, because it said I ran 30 miles. Um, no. I ran about 3. And I ran them slow. Coming home to make crab cakes with remoulade made me feel much better.
1 large egg yolk
1 Tbsp apple cider vinegar
1 Tbsp dijon mustard
1 Tbsp chopped red bell pepper
1 Tbsp chopped onion
1/4 cup chopped parsley
1 tsp tabasco
1/2 tsp paprika
1/2 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp pepper
1/4 cup EVOO
1/4 cup low fat sour cream
1 lb fresh crabmeat, picked clean
1 cup fresh bread crumbs
- In food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, tabasco, paprika, thyme, salt and pepper. Pulse until vegetables are minced and ingredients combined.
- With motor running, slowly pour in oil and process until a thin mayo forms.
- Add sour cream to a large bowl, then fold in mayo.
- Add crab to bowl and stir to combine.
- Fold in bread crumbs and stir until combined.
- Form crab mixture into 10 patties, and set on greased baking sheet.
- Chill patties for about 1 hour.
- Preheat oven to 400º
- Bake crab cakes for about 15 - 20 minutes, turning half way through, until golden brown on each side.
- Serve with remoulade.
Remoulade is a tangy, garlicky Creole sauce that's very good with seafood. My parents picked up this recipe years ago when the were visiting New Orleans and took a Cajun cooking class. This makes about 2 cups of sauce, so I cut the recipe in half this time.
Remoulade Sauce1 medium onion
1 bunch celery
2 cloves garlic
1/4 cup parsley
1 Tbsp paprika
1/4 tsp cayenne pepper
1 tsp salt
1/2 cup creole mustard (I usually use dijon)
2 Tbsp lemon juice
2 Tbsp vinegar
1 Tbsp worcestershire sauce
4 shakes tabasco
3/4 cup oil
- Combine all ingredients in food processor except oil. Process until everything is finely chopped and combined.
- With motor running, slowly pour in oil and process until it forms a thick sauce
- Transfer to container and refrigerate for at least 20 minutes to meld flavors.
The sauce is really easy and very tasty. I can't eat crab cakes without it. It als stores well in the freezer.
For our dinner, I served the crab cakes and remoulade with roasted brussel sprouts, and the last of the carrot mac and cheese.
After dinner we met up with friends at Delux for a few drinks ( I had several large glasses of wine) and then I slept surprisingly late this morning - until almost 10AM! Pancakes were definitely in order.
I added bananas and blueberries to my whole wheat pancakes and served them with spiced vanilla butter and maple syrup.