Tuesday, April 19, 2011

Blog the 14th...recipe the 11th

We just spent a few relaxing days touring our nation's capital. I have not been to Washington DC in years, and we decided it was high time that our kids saw all that DC has to offer. Dear family and I were very impressed with; how clean the city proper was, how family friendly, easy to maneuver, all in all how delightful of a getaway it was. A few highlights: we toured Arlington National Cemetery in the midst of a thunderstorm. (I will say it was a highly dramatic way to see the Tomb of the Unknown Soldier), as the weather improved we hit many museums and monuments, took many touristy photos, and ate some very good crab cake. As we sampled various crab cakes it was decided that more crab and less filling is the way to go. Everyone seemed to have their own version, from the frilliest restaurants to the corner delis. I came home and googled a few recipes, but am an old-fashioned girl and love a good cookbook so I went to The Gourmet Cookbook edited by Ruth Reichel. http://www.gourmet.com/ I've even included photos this time around....Enjoy. The visit to Julia's kitchen will be forthcoming...stay tuned.

Crab Cakes
1/4 cup mayonnaise
1 1/2 tablespoons lightly beaten egg
1 tablespoon whole grain mustard
1 pound jumbo lump crabmeat, picked over for shells and cartilage
accompaniment: lemon wedges
Put a rack on middle of oven and preheat oven to 400 degrees. Oil a small baking sheet.
Whisk together mayonnaise, egg, and mustard in a medium bowl. Fold in crabmeat until just combined. Gently form mixture into four 1 inch thick cakes and transfer to baking sheet.Bake crab cakes until golden, 15 to 20 minutes. let stand on baking sheet for 5 minutes before serving with lemon wedges.

1 comment:

  1. my husbands favorite, if he see's them on a menu he has to order them. As a result I have eaten many very good crab cakes and many very bad crab cakes! I have yet to actually make any, these look tasty.