Tuesday, November 23, 2010

Crab Cakes with Creamy Roasted Bell pepper sauce


Crab Cakes with Creamy Roasted Bell pepper sauce

Michael and I go to Hotel Park City every year for our anniversary and top it off with dinner at Ruth's Chris. My favorite thing is their seared Ahi Tuna with Crab cakes. I also like the ones at Carraba's. I just had to replicate, but I have tried to make my own a few times to no avail. I think I found THE recipe!!! Hurray!!

Recipe courtesy Uncle Bubba (from Paula Dean)
  • 1 1/2 tablespoons butter
  • 3 green onions, green tops, thinly sliced
  • 1 clove garlic, minced
  • 1 small red pepper, finely chopped
  • 1 egg
  • 1/8 teaspoon tony's sacheries (or cajun spice)
  • 1/8 teaspoon garlic powder
  • 3 tablespoons heavy cream
  • 1 1/2 tablespoons spicy mustard
  • 1/2 lemon, juiced
  • 2 tablespoons mayonnaise
  • 5 saltine crackers, crumbled medium to fine
  • 1/4 cup Italian bread crumbs (more if needed)
  • 1 pound lump crab meat, picked clean of shells
  • Salt and freshly ground black pepper to taste

In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.

In a mixing bowl, combine the egg, Cajun seasonings, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers, breadcrumbs and crabmeat. Add salt and pepper, if needed.

Shape into crab cakes.

To cook:

Melt butter in Cast Iron skillet. When butter is hot, but not brown add crab cakes.


Roasted Red Bell pepper sauce Sauce

1/3 C Butter
1 green onion (minced)
2 Cloves garlic (minced)
2 Large red peppers (roasted)
1 pint Half & Half or Heavy Cream
1 1/2 C Parmesan Cheese

Melt butter and saute onion, garlic, red peppers until soft. Slowly add cream and Parmesan Cheese, stir until cheese is melted and creamy. Pour sauce over crab cakes to serve. I served with Penne pasta and baked talapia.

Tuesday, November 9, 2010

German Pancakes


I really like these one the topping are on; it is reminds me of a eclair like taste, where the shell isn't the best alone, but add the fillings and Ooolala!!

6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter

Topping suggestions:
Strawberries
or baked apples with cinnamon
powdered sugar
Buttermilk syrup

1. Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast iron skillet (I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling. While pan is heating, prepare your batter.

2. In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.

Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet.

3. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.

4. Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center). (Mine got SUPER puffy everywhere, kind of weird shaped, but who cares what it looks like, as long as it taste good!)