A rotating exhibit of the things I love most about living in San Francisco.

recipe mainstays, easy maryland style crab cakes and caprese salad

recipe for crab cake and caprese salad of heirloom tomato, peaches and nectarines

recipe for crab cake and caprese salad of heirloom tomato, peaches and nectarines

Here’s a simple pair of recipes that packs a lot of bang for the buck, Maryland style crab cakes and a caprese salad that amounts to nothing more than good shopping (and slicing): farmer’s market heirloom tomatoes, peaches, nectarines, mozzarella and fresh basil. (Also pictured, I did a quick sauté of summer squash with olive oil, 3 cloves of garlic crushed and a little white wine.)

Caprese Salad,

• fruit: Find a good assortment of colors, roughly equal parts juicy heirloom tomatoes and stone fruit (I like a mix of peaches and nectarines), all the better if the fruits are roughly the same size

• a bunch of basil

• a ball of mozzarella

Slice and plate in layers, putting a basil leaf between each slice.

Drizzle with olive oil and follow with a scattering of sea salt and a few grinds of black pepper.  Take a photo of your work!

Maryland Style Crab Cakes

  • 16 ounces crabmeat (Costco has a great packaged option in the refrigerated case with a long shelf life, so you can have some on hand in a pinch!)
  • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon dry mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 3 teaspoons mustard
  • 3 teaspoons melted butter
  • 1 teaspoon parsley flakes
  • 1 teaspoon Old Bay Seasoning
  • 1/2 cup breadcrumbs
  • -In a medium mixing bowl, combine all ingredients except the crab meat.
    (I mix the liquid ones first, the dry ingredients second, and combine.)

    -After mixing ingredients, add crab meat and fold together with a spatula, trying not to break up the crab meat chunks very much.

    -Form into desired size cakes, I get 6-8 from this recipe.

Cooking:

You can make these up to two hours before your guests arrive, refrigerated, and pop in the oven right before you plan to eat. I find the best result is to bake them in a muffin tin, but you also can bake them in a pyrex dish (they’ll be less golden on the outside), or pan fry (they’ll be greasy).

Muffin Tin: Preheat oven to 450°F. Generously coat a  nonstick muffin pan with cooking spray (spray enhances flavor). Bake until crispy and cooked through, 20 to 25 minutes.

Pan Fry: pan fry on each side over medium heat until golden brown (about 5-7 minutes each side) Serve with desired sauce, I mix together a little mayo, ketchup, old bay, and vinegar, but that’s just a personal thing.

Serve with lemon wedges, sprinkling of paprika, and an assortment of sauces…get creative!

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One response

  1. I’ll have to try this. Yum!

    September 13, 2010 at 5:51 pm

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