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| Dalton Brandon Khaner and I met at the new Crafty Beer Store in Five Points. Their wine bar that was added has delicious choices, especially their Malbec! |
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| Sunday Christy and Will invited us for cocktails on their porch. I made mini crab cakes and homemade remoulade sauce for an appetizer. |
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon Texas Pete sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup dry bread crumbs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
For sauteeing:
4 tablespoons unsalted butter
1/4 cup olive oil
Place 2 tablespoons butter, 2 tablespoons olive oil, onion, celery, red and yellow bell peppers, parsley, capers, Texas Pete, Worcestershire sauce, Old Bay, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes - the larger you make them, the harder and messier it is to flip. I used an ice cream scoop and just barely filled the scoop to keep them all roughly the same size.
Heat the butter and olive oil for sauteeing over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
Drain on paper towels; keep them warm in a 250 degree oven and serve hot. Sprinkle dried parsley on top for garnish.
Remoulade Sauce:
1 C. mayonnaise
2 t. coarse-grain mustard
2 T. champagne or white vinegar (I used white balsamic)
pinch salt
pinch black pepper
Mix well, sprinkle dried parsley on top for garnish.
2 tablespoons olive oil
3/4 cup small diced red onion
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon Texas Pete sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup dry bread crumbs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
For sauteeing:
4 tablespoons unsalted butter
1/4 cup olive oil
Place 2 tablespoons butter, 2 tablespoons olive oil, onion, celery, red and yellow bell peppers, parsley, capers, Texas Pete, Worcestershire sauce, Old Bay, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes - the larger you make them, the harder and messier it is to flip. I used an ice cream scoop and just barely filled the scoop to keep them all roughly the same size.
Heat the butter and olive oil for sauteeing over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
Drain on paper towels; keep them warm in a 250 degree oven and serve hot. Sprinkle dried parsley on top for garnish.
Remoulade Sauce:
1 C. mayonnaise
2 t. coarse-grain mustard
2 T. champagne or white vinegar (I used white balsamic)
pinch salt
pinch black pepper
Mix well, sprinkle dried parsley on top for garnish.
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| Poor Cate got stuck sharing her teether with Carter. Luckily she's a good sport and loved him. He is the first dog she has met! |
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| Emily had a few girls over for "Yoga Pants Wine Night" which is a concept I am loving. We totally lost track of time and I found myself getting home in the wee hours of Monday morning. Oops! Catching up is a tough job but someone has to do it :) |
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