TSE's Crab Cakes

Last week, during our temporary snow shutdown here in Atlanta, i made crab cakes paired with an Arugula, Pear & Parmesan salad and posted a photo on Facebook. I received several requests for both recipes, so I thought I'd post it here. The crab cakes are my favorite method (for now) and the salad was on the original menu of NEO at The Mansion on Peachtree in Atlanta, GA. I really miss that original menu. *sigh*

TSE's Crab Cakes

Ingredients:
1 large egg
2 tablespoons mayonnaise
1 1/2 teaspoons Grey Poupon Dijon mustard
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1 1/2 tablespoons fresh parsley, finely chopped (I didn't have any this time)
Juice of 1/2 lemon
1 container Phillips lump crab meat (from Costco)
1/2 cup breadcrumbs/crushed crackers/Panko (I used Lance Captain's Wafers)
Canola oil

Directions:
Line a cookie sheet with parchment or lightly spray with Pam.

Combine first seven ingredients, then gently incorporate the crab (you want to keep the lumps). Slowly add breadcrumbs--just enough to hold the mixture together.

Form mixture into desired crab cake size (I made 12 minis) and place on cookie sheet. Cover and refrigerate for about an hour.

Heat oil in skillet over medium to medium-high heat. Add crab cakes and cook until desired golden hue, flipping once (2-3 minutes per side for minis and 4-6 minutes for larger ones). Transfer to paper towel-lined plate to drain excess oil. Serve immediately.

Arugula, Pear and Parmesan Salad

Ingredients:
Arugula
Bosc pear, thinly sliced
Shaved parmesan (use veggie peeler to shave strips)
Extra virgin olive oil, a couple of drizzles--just enough to coat arugula
Salt & Pepper

Directions:
In a large bowl, combine oil, salt and pepper. Add arugula, pear slices, and cheese. Toss to coat. Arrange on plate and top with crab cakes.

You can print both recipes here.

This crab cakes recipe cake about by trial and error. Over the years, I discovered that I prefer crab cakes that don't include ingredients that compete with the sweetness of the crab. This combination is the balance I was seeking.

If you try these recipes, I'd love to hear your feedback.

Sheila Denise

How I Ate My Way Through Stormwatch 2011 Atlanta

When I wrote on Sunday about the things I want to master, little did know (never imagined) that I'd be stuck at home since Sunday afternoon. Did y'all hear me?? STUCK, absolutely no driving ANYWHERE, no opportunity to go to Publix to touch produce or purchase my favorite Boars Head Jerk Turkey Breast, no dining out, no Goodwill thrifting, no searching for deals at Ross, HomeGoods, TJ Maxx or Marshalls, no NOTHING!! Now mind you, when I say stuck, I mean I've been on lock down! Before you start feeling super-sorry for me, I have a confession to make--I've loved every minute of being stuck at home--I just enjoy whining about not being able to shop. For years, in my former life, I rarely had an opportunity to spend very much time at home. I was an expert car renting, hotel dwelling, room servicing, restaurant dining puppet. Since Sunday, I've tracked down every speck of dust; reorganized the kitchen and bathroom(s) cabinets, the pantry, the linen closet, the bar, the coat closet and last, but not least, my dreaded office file cabinet. While doing all that, I've also forced myself to cook (more than I normally do) based on what's on hand.

Now this next part will probably not surprise you. In my shut in state, somehow I fell into a bit of hibernation-induced sipping and eating, so to ease my guilt, I'm sharing a few photos with you. In all reality, my little eatfest started on Saturday evening after a fantastic lunch with some super-fabulous friends at La Madeleine.

I was wise to order a small one this time.

I won't even attempt to tell you how much of this I inhaled, but let's just say that I've mulled about as much as I can mull.

Kinda-sorta fried, but not deep fried. I may have my "Southern" card taken.

Who can survive a snow storm without gingerbread?

This is my I'm-beginning-to-feel-guilty dinner last night.


And today's still-feeling-a-little-guilty lunch. I used the leftover lump crab.

I think we'll be somewhat back to normal tomorrow, so I decided to have one last unnecessary, but quite delicious meal as my official goodbye to Stormwatch 2011 Atlanta.

Guilt is nowhere to be found on this plate.

Metro Atlanta should be almost back to normal for the weekend. If not, I suppose I'll just continue to organize, reorganize, and eat myself into a stupor.

Since 49 of our 50 states (lucky Florida) are "enjoying" snow, I'd love to hear how you're coping.

Sheila Denise