Tag Archives: beet salad

Gina’s Succulent Crab Cakes

It’s the holiday season and I want to jazz things up with some festive crab cakes and Champagne. Every once in a while I make crab cakes, and I always strive to come up with the best possible recipe. I think, I finally succeeded tonight. Generally, Blue Crabs from Maryland are used and they are famous for their crab cakes. My family gave my Maryland-style crab cakes rave reviews, and I am happy to share my version with all of you. It makes a dazzling meal but will break the bank! I’m not gonna lie, just make up for it in January!

Servings: 6 – 8 Degree of difficulty: Medium. Yield about 12 regular-sized crab cakes or 14 smaller ones. This recipe can be divided in half to serve about 3-4 people.

Ingredients:
1/2 red bell peppers, diced
1 medium onion, diced
3 celery stalks, chopped
Salt to taste (go easy)
1 tbsp. olive oil and 1 tbsp. butter for frying veggies, plus more olive oil to pan fry crab cakes
2 lbs. ( 2) 16-ounce containers jumbo lump crabmeat
2 cups seasoned breadcrumbs
2 tsp. Worcestershire sauce
2 tsp. stoneground mustard
2 tsp. Creole seasoning
Sprinkle of garlic powder
4 eggs
1/2 cup flat-leaf parsley, chopped
Freshly ground pepper

Crab Cakes and Champagne

Crab Cakes and Champagne

 

Crab Cakes and Champagne

Crab Cakes and Champagne

Bread and goat cheese

Bread and goat cheese

Beets and goat salad

Beets and goat salad

 

Preparation:

1) Over med-high heat, in a medium-sized pan, heat up olive oil and butter, add celery, onion and bell pepper, salt to taste. Sweat for about 3-4 minutes al dente to give it a crunch. Let it cool.

2) In a large bowl, combine crab meat and all the remaining ingredients. Add the veggies, and mix well with your hands (using gloves). Form crab cake patties, just like you would make a hamburger, place on a tray and chill in the fridge for at least 20-30 minutes.

3) Heat up enough olive oil to cover the bottom of a large pan, on medium-high heat, (make sure the oil is hot) place at the most, 4 patties, AND LOWER HEAT TO MEDIUM, otherwise, crab cakes will come out too dark. Cook on one side for 4 minutes, then flip gently with a spatula, cook the other side for about 2 minutes. Remove promptly and place on a dish lined with a paper towel. Repeat the same process. Add more oil if necessary. You can broil them for a healthier version.

I served them with a rémoulade sauce comprising of 2 tbsp. ketchup, 1 tbsp. mayo, 1 tbsp. Dijon mustard, creole seasoning to taste. Mix well.

It would not be complete without a dazzling beet salad with goat cheese, drizzled with balsamic vinegar from Modena, along with crusty French bread. My family had fun smearing the cheese all over the bread for a fun experience. I hope, you will give this recipe a try, and I am certain your family will love you for it.

Wine suggestion: I paired it with a citrusy and toasty Champagne.

Pommery is a great Champagne House. The Brut Royal is made with the 3 main grapes, Pinot Noir, Pinot Meunier and Chardonnay, with refreshing notes of lemons and toasted bread. This Champagne is not dry nor complex and is very enjoyable. It’s lively with a touch of finesse. For $34.00 dollars, it has a great QPR (quality price ratio) and is perfect to add holiday cheers.

Merry Christmas, Happy Holidays, &
Bon Appetit from Gina’s Kitchen!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.

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