Two of my friends came to dinner earlier this week and the menu was Southern-Style Crab Cakes with a Lime Remoulade and Roasted Potatoes & Tomatoes Medley.
The crab recipe was inspired by the container that I picked up from Publix. The Potatoes recipe - I keep making and changing as I go...adding things here and there...the recipe noted in this post is the one that I made for the guys.
I don't have pictures of the dish - because I had not yet decided to actually start the blog early until today. Future posts will hopefully have photos.
Southern-Style Crab Cakes with Lime Remoulade
8 - ounces Lump Crab Meat
8 - ounces Crab Claw Meat
6 Green Onions
2 Tbsp. Country-Style Dijon Mustard
2 Tbsp. Sour Cream
½ Bag of Oyster Crackers
2 - Limes
¼ Cup of Buttermilk
1 Cup Mayo
1 - 7 oz. Packet of Italian Seasoning Mix
4 or 5 Sprigs of Fresh Parsley
First make the remoulade and chill it at least one hour prior to serving:
In a small bowl whisk together 1/2 cup of the mayo, 1 Tbsp of the mustard, 1/2 Lime (juiced), sour cream and buttermilk. Personally I whisk each ingredient in separately in the order that I mentioned. (Yes I think it makes a difference - but that is a personal choice). Once it is well blended - cover and refrigerate until ready to use.
Now to the crabcakes:
Chop onions into ¼ inch pieces, including green stems. Place in a large bowl. Squeeze juice from ½ a lime over the onions and give a quick stir. Add ½ cup mayo, dressing mix and 1 Tbsp
Crush the crackers (I use a Zip-Lock type of freezer bag and crush until they are almost the consistency of breadcrumbs…but with some lumpy pieces too.) Add crab meat to the bowl and then approximately ½ of the crackers. Remember you want them to be able to hold up on their own – but you don’t want to use anymore crackers than necessary…they should be very moist. Shape into patties about ¾ inch thick.
Preheat large saute pan over medium-high heat. Once it is nice and hot (it should sizzle when you put the cakes in). Place remaining crackers in a plate and spread out and right before you put the crabcakes in the pan – dredge them on each side in the cracker mixture to form a bit of a crunch barrier.
Cook about 15 minutes until nicely brown.
Once crabcakes are removed from the pan, slice ½ lime and quickly squirt juice onto the cakes.
Serve the chilled sauce with the crabcakes. Slice the remaining half of the lime as a garnish and put a parsley sprig on each plate.
(Optional: chop a few parsley leafs and sprinkle onto the plate of cakes).
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Roasted Potatoes & Tomatoes Medley
2 lbs – Potatoes (Red, Yellow, whatever you have at home)
1 ½ cups - halved tomatoes (cherry, heirloom, any smaller type tomato)
½ cup each – Kalamata Olives and Spanish Olives (chopped) You can use one or both.
¾ cup – Basil
3 cloves – Garlic (minced)
3 Tbsp – Extra-Virgin Olive Oil (EVOO)
1 Tsp – Chopped Fresh Rosemary
1 Tsp – Chopped Fresh Sage
1 Tbsp – Sherry Vinegar
*Optional – Shaved Parmesan Cheese*
Preheat oven to 400°
In the baking dish, toss the potatoes 1/3 if both the olive oil and the minced garlic. Bake for 10 minutes. Remove dish from oven and toss in the remaining oil, garlic, tomatoes and olives. Bake for another 10 minutes. Remove and toss in the herbs. Finish baking for 10 to 20 minutes. (Shaking pan and stirring occasionally).
Remove from oven and sprinkle with Sherry Vinegar.
Sprinkle with cheese if using. I also sometimes sprinkle a few fresh Basil leaves (chopped) right before serving…again optional.
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