Old Bay Crab Cakes
A standard Old Bay Crab Cake recipe that's been around for over 50 years! Why fix it if it isn't broken?
Previously, I used the Crab Classic mix for my crab cakes. One night, I was on my way home from work and really had a hankerin' for crab cakes but Rob was in charge of dinner and did not have his phone with him. Fast forward an hour, Rob comes in the door with bags of groceries and he tells me his is going to make crab soup. Not so fast, crab cakes instead? Yes! What are the chances of that happening? We both wanted crabmeat. I did not have any Crab Classic mix but I did have all of the ingredients on the side of the Old Bay can and a new classic was born.
2 slices dried bread, crusts removed
1 Tbsp. mayonnaise
1 Tbsp. Worcestershire sauce
1 Tbsp. parsley flakes
1 Tbsp. baking powder
1 tsp. Old Bay Seasoning
1/4 tsp. salt
1 egg, beaten
1 lb. lump or backfin crabmeat
In a bowl, break bread into small pieces and moisten with milk. Add remaining ingredients except crabmeat and mix lightly. Add crabmeat and mix gently so you do not to break up the large pieces of crab. Shape into patties and broil or fry until golden brown on both sides. Makes 4-6 servings.
Pommes Frites (Courtesty of Cooks Journal)
Large Russet Potatoes (about 2 per person)
Peanut Oil preferably, or Vegetable Oil alternatively (3 inch depth in a large saucepan)
Cut the Potatoes, skin on, into 1/4" thick strips, a Mandolin will save you a hell of a lot of time, Not to mention, conformity of size = even cooking! I cut mine by hand, because I don't have a Mandolin at home. Cut the potatoes in half, then in half again, then starting on the flat side, in 1/4 " slices. Stack the slices and cut into Fries. Discard any misshapen, would be Fries. Cover these in cold water. Change the water at least three times, or until the water is clear, then soak for about 1 hour.
The first frying is basically to cook the potatoes through. If you've ever tried to make Pommes Frites by skipping this step, you now know the necessity of the first frying. Heat the oil to 320 degrees F. Drain, then dry the Frites with paper towels, I also put mine through a salad spinner. Water will break down your frying oil (as will salt). When the oil is hot and the Frites are dry, drop them in batches, DO NOT over crowd! Fry for about 4-5 minutes or until they're cooked through, but NOT Browned. Remove to a paper towel lined plate. Reserve the oil. You can do these a few hours ahead, leave them, as is, at room temperature.
Heat the oil to 365-375 degrees F. When you're ready to serve the Frites, drop them in batches, as in the First Frying. Fry until they're a nice Golden Brown and Crispy! Remove onto a plate or baking sheet lined with dry Paper Towels. Season liberally with Kosher Salt. Serve immediately.
Cole Slaw Recipe
1/2 cup white vinegar
1/4 cup balsamic vinegar
1/3 cup granulated white sugar
1 teaspoon salt
1/4 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
8 cups cored and shredded cabbage, half green and half red
1/4 cup finely chopped sweet onion
Whisk together white vinegar, balsamic vinegar, sugar, salt, celery seed, pepper, and vegetable oil until combined.
Toss cabbage and onion with vinegar mixture.
Cover and refrigerate 8 hours or overnight.