My goal every weekend is to bring you a traditional dish from a different football city and turn it into my own not-so traditional dish. The first game of the season was last night between the Baltimore Ravens and the Denver Broncos, a rematch of last years AFC Championship game. What better way to start off my football feasts than making Crab Cakes?
Have you ever seen the movie "Wedding Crashers"? If you have, you know the quote "Crab cakes and football, that's what Maryland does!" If you haven't, I highly recommend watching it. So here is my twist on the tradition Maryland Crab Cake.
I know it doesn't look all that much different from a regular crab cake, but looks are deceiving. These crab cakes are sliders. Perfect side to throw on butter toasted slider buns and server to your guests as an appetizer. But don't serve it how you see it in the first picture... serve it how you see it in this one.
|Yes... that IS guacamole, but not just any guacamole. |
I told you... this is not going to be your traditional Maryland Crab Cake. Stay open minded when you make this one and you'll be pleasantly surprised. Don't worry, I'll allow you to leave the guac off the sandwich if you just can't get passed the idea, but don't blame me if you feel like something is missing.
One last thing here... I couldn't just put crab sliders on a plate, dollop them with guacamole and call it a day. I had to make some fries! I know... it just keeps getting healthier. Let's face it, this is football season. "I'm going to go on a diet during football season." said NO ONE EVER! These fries are really easy to make and packed with flavor. Simply take Russet potatoes, cut them into fries, and add salt, pepper, and Old Bay seasoning. Throw them in the oven on a high temp for awhile and you've got yourself a great compliment to the crab sliders. Just because they are simple fries, doesn't mean they can't be fantastic.
These fries have a little kick and if you feel like getting totally crazy, you can squirt a little lime juice on top.
This is the first of 17 Football Feasts and I can't wait to show you what I've got in store for next weekend! If you have any suggestions on what you'd like to see throughout the season, feel free to email me at firstname.lastname@example.org.
Love the food you create.
Eat the food you love.
Twitter - @yourplateonly
Recipe: A not-so traditional meal for the city of Baltimore, Maryland. This flavor blasting meal is sure to knock the socks off of your guests. Serve it with or without the guacamole is entirely up to you, but I highly recommend it.
8 Slider Buns
8 oz. Phillips Backfin Crab Meat
1/4 cup Vadalia Onion, finely chopped
1/4 cup Celery, finely chopped
4 tbsp. Fresh Flat Leaf Parsley, finely chopped
1/2 tsp. Black Pepper
1/2 tsp. Salt
1 tsp. Capers, roughly chopped
1 tsp. Fresh Thyme
1 tsp. Old Bay Seasoning
1/4 tsp. Cinnamon
1 tsp. Worcestershire Sauce
1/2 tsp. Texas Pete Hot Sauce
2 Garlic Cloves, minced
2 tsp. Dijon Mustard
1/2 cup Mayonnaise
1 stick Unsalted Butter
1 cup Panko Bread Crumbs
2 Eggs, lightly beaten
2 tbsp. Olive Oil
Heat 2 tbsp. butter and 2 tbsp Olive Oil in a saute pan over medium heat. Add the onion, celery, salt, and pepper and cook for 5 minutes. Add parsley, capers, thyme, old bay, cinnamon, Worcestershire sauce, and hot sauce to the skillet and cook for another 10 minutes, stirring occasionally. Remove from heat and add minced garlic. Let cool. In a separate sauce pan, melt 2 1/2 tbsp. butter. In a bowl, combine melted butter eggs, mayo, Dijon and cooled mixture. Gently fold in crab meat first, then bread crumbs until well combined.
Refrigerate covered for at least an hour.
Spread butter on slider buns and toast. Set toasted buns aside. Form crab cake mixture into 8 slider patties. Heat 2 tbsp. oil and 3 tbsp. butter in a large skillet on medium heat until butter is melted. Gently place 3 crab cake patties in the skillet and brown for 3-4 minutes on each side or until a nice crust is formed. Repeat for the remaining cakes. Place on paper towel lined plate to drain. Serve on butter toasted buns.
Baked Old Bay Fries:
2 Russet Potatoes, washed and cut into fries
4 tbsp. Olive Oil
Old Bay Seasoning
Preheat oven to 450 degrees. On a large baking sheet covered with parchment paper, spread fries in one layer. Drizzle fries with olive oil and sprinkle with salt and pepper to taste. Mix fries with clean hands so that all are coated in the oil and return to one even layer. Bake fries for 20 minutes, turn, and bake for another 20 minutes or until crispy. Toss in a bowl with your desired amount of Old Bay seasoning and serve.
Tarragon Guacamole: blog coming soon.
4 Haas Avocados, pitted and peeled
4 tbsp. Fresh Tarragon, chopped
1 Jalapeno, seeded and finely chopped
2 tbsp. Sour Cream
Juice of 2 Limes
1 tsp. Salt
Combine all ingredients into a bowl. Mash with a fork until desired consistency.