Best appetizer: Best crab cakes

With the holiday season fast approaching, I’m getting hit up for some great app recipes. The following recipe for crab cakes is a sure fire winner for any occasion or holiday in any season.

What makes this recipe so good you might ask? A large portion of the decade I spent in San Francisco was at Fog City Diner. The diner was located within walking distance of my first office, and was a key decision making factor when I searched for a bigger office space. Every lunch for six years was spent at the diner, and my ever-expanding waistline bore testament to my addiction. When Rog and I started dating, he predicted I was on the fast-track to a heart attack. I either needed to start running along the Embarcadero or “cut back on the crab cakes.”

I started running along the Embarcadero.

The key to great crab cakes is having a high proportion of crab, as well as enhancing the flavors of the other ingredients. The way to do this is by sautéing the onion, garlic, celery and peppers in a metal-bottomed pan. This blends and folds the flavors in a way that is not accomplished by adding the ingredients together cold.
This particular recipe is a Sarah special. In other words, it’s a blend of a southern, creole recipe, a northwestern recipe and my additional ingredients I’ve incorporated over the years as I’ve served (and listened) to guest response. It’s always the first appetizer to go. I hope you love it as much as I do. (PS-I’ll post a pic after I make them again this wknd)

Crab cakes

1 lb fresh lump crabmeat (costco has a pre-packaged/fresh that is a great buy at $13/lb)
½ cup butter, some oil (depending on preference)
1 cup fresh bread crumbs
1/2 cup finely chopped red pepper
1/2 cup finely chopped orange and yellow each
1 chopped sweet onion
¼ cup minced sweet red onion
½ jalapeno chile, seeded and minced
1 tbs lemon juice
2 tsp minced garlic
1 cup chopped celery (inner stocks)
2 tsp fresh chopped tarragon
1 tsp Worcestershire sauce
½ tsp cayenne
½ tsp Hungarian paprika
Bit of cayenne pepper
Bit of tobasco sauce
3 eggs, lightly beaten
1 cup seasoned breadcrumbs (I prefer parmesan or garlic)
1 1/3 cup mayonnaise
Preparation
1.     Heat butter and oil in a large skillet.
2.     Slice both red and sweet onion finely. Sautee a few minutes.
3.     Slice the peppers and chile and add to the sautee. 3-5 minutes depending on heat.
4.     Near the end, add the garlic.
5.     Remove from heat and let cool.
6.     Add the crab and all other ingredients except egg, mayonnaise and bread crumbs.
7.     Lightly beat the eggs and mayonnaise. Add to the mixture
8.     Add the seasoned bread crumbs to the point where the mixture holds together but is not dry.
9.     Note-if the mixture is runny and you are out of bread crumbs, press the moisture out of the mixture, either through a strainer. If it’s still runny, chop more bread crumbs to reduce the moisture. If the mixture if runny when cooked, the cakes won’t stay together, and will fall apart.
10. Using a small round tablespoon scooper, cantelope scooper or such item, scoop, round and place in the hot skillet.
11. Note: To ensure a nice, even crab crake, use a fork (or other object) to slighty flatten the crab cake. If I am in a rush, I use a bacon press. This ensures the cakes are even and cook very fast.
Sherry-Cayenne topping:
1 cup mayannaise
1 teaspoon cayenne
2 tablespoons sherry vinegar
Preparation
1.     Mix all three items together
2.     Place a dollop on each crab cake

Tofurkeys and other strange turkey alternatives

We recently accepted a dinner invitation to have Thanksgiving dinner with some friends and dine on a fabulous, man-made concoction, a “Tofurkey.” As my mom reads this, I imagine her first looking up and asking my father “what’s a Tuforkey,” as though it’s a new swear word.

Mom. Not so. We are talking about an actual turkey, made of tofu and molded in to the shape of a Turkey. And because you don’t know what tofu is all about, it’s a non-meat based substance that you wouldn’t deign to taste. If you did, you’d swirl it around in your mouth, then spit on the floor. We have been informed the entire tofurkey with all the trimmings are available at Whole Foods.

Rog and I are pretty excited. After all, how often do I get to experience anything new at 42? And since we’re going to deflower our tofurkey selves, we’re going all in. This means having the vegetarian  stuffing, or whatever vegetarians substitute for stuffing, since it can’t have innerds in it, potatoes (sans butter or cream) and some type of vegetarian pumpkin pie. I did propose a desert or two, just in case the experiment goes bad, like Jeff Goldblume in The Fly. That idea got shot down hard and fast. As Roger later remarked, “you gonna gamble with your life, do it all the way.”

It got me thinking about other Thanksgiving dinners where we felt on the edge. During one Thanksgiving meal at another friends home, we ate some type of other white meat, but it was unidentifiable. It was complimented with cherry rice stuffing and walnuts (odd), roasted bell peppers and blueberry cobbler. Even immigrants to this country know it was pumpkins, not blueberrys. We said nary a word, ate as much as decorum dictated, then hit the McDonald’s drive-thru on the way home. The friendship was short-lived.

Tofurky, non-molded kind

The year after, we figured we’d play it safe, and invited friends over. The couple were Australian, and came on the condition they cook in our kitchen. No problem. We knew them both to be carnivores. To whit, she spent three hours turning over little hens that turned out beautifully. The other food was an odd jumble of items I didn’t eat and don’t recall. This was because I was so famished after four hours I’d snuck Ritz crackers from the pantry to avoid starvation. 

This year, our next door neighbors are going to have venison, but this is a part of deer if I’m not mistaken. Sounds gamey, anti-bambi and wild in a barbaric, I-have-to-go-kill-something type of a way. Then there is the fish alternative, Salmon being an obvious. Can’t think Washington without conjuring up a salmon. Having arrived on the other side of “Salmon Days” festival this last weekend, it’s time to give the slippery critters a break so they can mate and die as God intended.

If we go strictly vegan, we could get a  roast, made of butternut squash, apples and mushrooms, a vegan turkey breast from Whole Foods, and then other strange things I’m not even going to mention.

For the pie recipe, I found this one from Nava Atlas. It sounds pretty strange, and haven’t made it myself, but as long as you (MOM) are reading, I figured I’d get crazy and put it in. You’ve tried fifteen different bread pudding recipes lately, so you might as well try a new pumpkin one!



2 cups well-baked and mashed butternut squash or sugar pumpkin (see Notes)
3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice (or 1/4 tsp. each ground nutmeg & ginger)
9-inch good quality graham cracker or whole grain pie crustPreheat the oven to 350 degrees.

Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except crust). Process until velvety smooth.
Pour the mixture into the crust.
Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden.
Let the pie cool to room temperature.
Cut into 6 or 8 wedges to serve.

NOTES: To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose.If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin.

In the meantime, I’m going to get all ready for my first tofurkey, and let you know how it goes.

Taquito bite appetizers

Last night was Apple Celebration, a wonderful adoration of children, fall colors and all things that fall from trees. My task was to prepare an appetizer and I willfully rebelled against the inclusion of apples. It’s not that I don’t like them. It’s that my husband, and men in general, want meat in addition to, or instead of, one sweet dessert and app after another. I made three dozen, the first plate was emptied in between the I put it down and turned around to get the other serving dish and put it on the table. 

Layered Taquio Appetizer



This is always sell-out recipe of my own concoction. It’s fast, easy and inexpensive.

Sarah’s double-layer Taquito bites

Time to prep: 20 min

Kitchen needs:

  • Sautee pan

Ingredients to purchase

  1. sweet onions (1)
  2. small chicken (pre-roasted) is fastest
  3. 1/2 red bell pepper
  4. 1/2 orange or yellow bell pepper (see note below)
  5. Good olive oit
  6. Salted butter
  7. Corn tortillas
  8. Sour cream
  9. Salsa
  10. Seasonings:
    1. chile seasoning
    2. tobasco (optional)
    3. hungarian sweet paprika
    4. kosher salt
    5. cilantro (but can use parsely if you don’t care for cilantro)

Note: (I have a thing against green bells. I’ve found guests don’t like the stronger taste of greens, so I opt for the other colors. The flavor is a bit sweeter. You can substitute at will).

Prepare the chicken. I was in a rush yesterday, so I cheated a purchased an organic, pre-roasted chicken for $6.75 at the local market.
    Sauteed ingredients
  • Sautee in a few tbls oil the onion for @3 min, just until it starts to turn transulcent. Add the bell peppers (remember, it’s only half of the large ones. Anything more overwhelms the amount of chicken).
  • Sautee it all for another 5 min, enough to soften the peppers but retain some stiffness.
  • 

    Cookie cutter rounds
    a must for every cook

    

  • Add a tbls or more of butter. I almost always add some butter to the sautee. It gives the onions a lot more flavor and richness that oil doesn’t.
  • A minute or so before you pull it off the range, add the chopped chicken, chile, tobaso and salt.Mix it all together so the flavors blend.
  • Take it off the stove to let cool.
In a skillet (preferably the kind that’s metal, not non-stick), drop enough oil for the corn tortillas. Since the smallest tortillas are taco size, I use metal cookie cutters to reduce the size. It’s witnessed that larger apps don’t get eaten because it’s too big for a guest to hold and manage. Smaller apps are called finger foods fo a reason. This doesn’t mean a guest will eat less–in fact, a guest will eat more of a smaller thing. 
Cutting the tortilla rounds

  • Take the round and cut into the tortilla. The larger round you choose will be the bottom for the taquito. Place the rounds in the skillet until lightly browned on each side.
  • Place the rounds on your serving dish, and place a spoon full of filling in the center.
  • Add a drop of salsa and sour cream (I don’t add sour cream all the time, just in case someone has a dairy allergy).
  • Cut smaller rounds, place in skillet, brown and layer on the top of the taquito.
  • Layer the taquito
  • Finish with either sour cream, cilantro or other garnish like sprinkle (grated) cheese, if you don’t have to transport somewhere. Last night, I had to transport the dishes, so skipped everything but the grated cheese.