You'll find the basic menu for 2015 here. Today's offering: Crab cakes (or crabcakes), done in the style of the Brick's native state. Growing up in Jacksonville, NC (near Camp LeJeune -- his dad was a Navy medical corpsman stationed on a Marine base), the Brick was used to fresh seafood all the time. In fact, his mom used to meet the shrimpers as they came back into port, to buy a bucket or two. The boys got the crab themselves -- they fished for it off the pier, with strings tied to chicken necks.
This version is a variation on Aboutfood.com. Don't stir the mixture too hard, or shred the crab too fine -- you want some heft there.
NORTH CAROLINA CRAB CAKES
- 1 pound backfin Blue crab meat or other lump crab meat
- 8 saltine crackers (crushed)
- 4 chopped green onions
- 1 egg beaten
- 2 tbsp mayonnaise
- 1 tsp mustard (use the grainy stuff, if possible)
- 1/4 tsp Worcestershire
- 1/2 tsp Old Bay seasoning
- salt to taste
- 2 tbsp vegetable oil
Mix everything but oil together (gently!), shape into six cakes and refrigerate for at least an hour. Fry in vegetable oil approx. 3-5 min. on each side. (Baking them works too, but is not quite as flavorful. Spray with cooking spray, and bake approx. 15-20 min. at 400 degrees.) Serve with tartar sauce, ranch dressing, or just a squeeze of lemon. Makes enough for 2-3 people, or up to 8 as part of the Seven Fish Dishes.
 |
| Photo from Aboutfood.com |
Tomorrow: Bagna Cauda
No comments:
Post a Comment