Monday, December 13, 2010

DINNER TONIGHT


 Anjie's Secret Recipe of the BEST CRAB CAKES eva!

1/4-1/3 bag of Chips , processed in a food processor  , to the consistency of your favorite style of breadcrumbs.  I prefer mine to have some substance to them while others prefer "fine" grain.

1 lb. of "the good stuff" crabmeat.  ya know the kind $20.00 a lb at places like "The Fresh Market"
the kind that doesn't have those little slivers of crunch all thru them , most of the meat is white and very sweet and perfect texture, yea thats the kind.   I happened to have a gift card for $10 .............and will just say that swayed this purchase this time but if preparing a special intimate dinner for 2-4  its worth it.

Combine the meat add about 5 medium sized fresh eggs = I used the stamped "organinc" kind this time and it may or may not have contributed to them being the best I ever had.  Its your call, pick what you like best :)and sprinkle with your favorite pepper blend seasoning.  I use Emerils Essence most of the time, but also Tony Cachere  and others too.  Your best all purpose seasoning (NOT BAY).  stir well and spinkle 4-5 squirts of Worchestire and 2 or 3 shakes of Tobasco or your favorite hot sauce.   Add 3 - 5 tbls. minced garlic to the mixture and fold in to blend.  Cover with an airtight lid and refridgerate. (overnight the best but any time frame over 2 hours will work fine). 


STIR MIXTURE being careful not to break up the crabmeat ..  add Potato Chip mixture to the meat and form patties that should hold together well.  I make my patties about an inch thick and about the size of a tangerine in circumference.    Heat a few tablespoons (enough to cover very bottom of pan) GOOD Olive Oil, heat to a medium heat.  Gently place 4-6 patties in the pan being careful not to break them apart or make cracks in them.  (I use a thin metal spatula) while these are cooking watch them but use restraint to not move -them and cook them on medium   -  low heat .   While cooking make sauce:

1 Can Cream of Celery soup, 1/4 cup milk , grated left over cheese chunks (I used sharp cheddar, Asiago, and Parmesan because that is what I had) stir with freshly grated black pepper and sage until warm and all cheeses melted and blended with soup base.  I used whisk and stirred contantly in a non stick pan.

When the Crabcakes are crispy golden on the bottoms and easy to turn and place down in heated olive oil
cook the other side.  This will cook more quickly than the first side and you can take the spatula and press gently towards the pan bottom to make sure they are heated through.






Secret Sauce





Sort-A-Salad................. I sometimes will make a "salad" according to what I am making........ and what I have in the fridge that may be good together , at least in my own mind.  This particular blend tasted especially great together.  ColeSlaw Mix, Bean sprouts, black olives, grape tomatoes, onions, cucumbers and Cilantro mixed together in a Balsamic Vinegar / Olive Oil mix

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The Meal........... Crabcakes and sauce, Sort-A-Salad,  Green Beans and OMG perfect restaurant style fries *bulk buy at the salvage grocery (one of my better finds there) and my LALA COCKTAIL   (peach schnapps , peach nectar, Patrone and lime juice .......float: Grand Marnier


Topped off with Pumpkin Muffins and hazelnuts and oh yea M*MS

Pumpkin Muffins with Pecans and Cranberries *fresh pumpkin purree* frosted with Pillsbury vanilla frosting






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