KATHLEEN'S CRAB CAKES with Remoulade

I love crab cakes, don't you?  And these are super easy to make.  Serve atop a bed of greens or on a toasted english muffin--just perfect.  Don't know why you couldn't substitute canned salmon for the crab.  It's on my list to try so I will let you know.  This recipe came from my friend, Kathleen.  Not sure  the origination but knowing Kathleen, I'm sure she tweaked it a bit.

Ingredients

·         Crab cakes:

·         2 tablespoons finely chopped fresh chives

·         1 tablespoon chopped fresh flat-leaf parsley

·         1 1/2 tablespoons canola-based mayonnaise 

·         1/2 teaspoon grated lemon rind

·         1 tablespoon fresh lemon juice

·         1/2 teaspoon freshly ground black pepper

·         1/4 teaspoon ground red pepper

·         1 large egg 

·         1/3 cup panko (Japanese breadcrumbs)

·         1 pound lump crabmeat, drained and shell pieces removed – Costco sells a pound of lump crab meat for a great price and it doesn’t have any shell pieces to remove

·         1 tablespoon olive oil

Preparation

1.     1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes. 

2.     2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

3.     3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

    Remoulade:

·         1/4 cup canola-based mayonnaise

·         1 tablespoon chopped shallots

·         1 1/2 tablespoons capers, drained and chopped

·         2 teaspoons Creole mustard

·         1 teaspoon fresh lemon juice

·         1/4 teaspoon ground red pepper

·         1/8 teaspoon kosher salt

To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

OR, do what I did and combine a bit of these two ready-made goodies to taste.  Excellent.  

QUICK DINNER

It's been crazy busy the last two weeks.  Haven't tried any new recipes, haven't finished any books, and haven't finished planting my fall gardens.  But!  I wanted to share a new favorite find--love these salmon burgers from Costco. Wild Alaskan salmon, not farm raised.  170 calories, 9 grams of fat, 20 grams of protein. Love.

I just pan fry these babies direct from the freezer in about one teaspoon of blood orange olive oil in a non-stick pan, sprinkle a little lemon pepper on both sides, and then cook the  patties for 4 minutes on each side. Excellent.  If you're interested, you can find them in the frozen food section at Costco.  I highly recommend for a quick, delicious, and healthy meal.

Enjoy!

MAPLE-GLAZED SALMON DINNER - Cooking Light

The cover of the September 2010Cooking Light Magazine jumped out at me with its gorgeous photo of salmon just waiting to be eaten.  Salmon anything is usually a winner and my family loves salmon.  Super easy, of course, and healthy--at this point, who doesn't know that Omega-3 fatty acids are good for us?

The maple-glazed salmon was excellent--a bit of spice with the sweetness of maple syrup.  Everyone loved it.

I paired this with Roasted Fingerling Potatoes with Dijon from Cooking Light's August issue.  But I didn't use Fingerling potatoes, I used Yukon Gold, and I substituted Rosemary for Parsley.  I also doubled the amount of Dijon mustard and next time will double it again.

And my go-to green vegetable as of late is a pretty medley of broccoli, red bell pepper, and garlic sauteed in a little garlic-infused olive oil.

Hope you give this delicious and healthy Sunday Supper a try.

Maple-Glazed Salmon

1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
1/4 teaspoon brown sugar
1 teaspoon kosher salt
4 6-oz Alaskan salmon fillets
Cooking spray
2 Tablespoons maple syrup

1. Preheat broiler
2. Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets.  Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness.  Brush fillets evenly with syrup; broil 1 minute.

Calories: 352  Fat: 20 g  Protein: 34.6 g  Carb: 8.6 g

 

Roasted Fingerling Potatoes with Dijon (adapted from Cooking Light Magazine)

2 1/2 lbs fingerling potatoes, cut in half lengthwise (I used Yukon Gold)
2 Tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard (I used 2 teaspoons and would add even more next time)
3 tablespoons chopped fresh parsley (I substituted Rosemary)

1.  Preheat oven to 425 degrees
2.  Place potatoes on a baking sheet.  Drizzle potatoes with 1 Tablespoon oil; sprinkle with salt and pepper.  Toss to coat.  Add chopped parsley (or rosemary).  Bake at 425 for 30-45 minutes or until golden brown.
3.  Place the remaining 1 Tablespoon olive oil, pepper, and mustard in a large bowl; stir well with a whisk.  Add potatoes; toss gently to coat.

Calories: 172  Fat: 5.2  Protein 2.8g  Carb 29.4  Fiber 2.9

LEMON PEPPER SALMON & ACORN SQUASH

Have I told you about my family's favorite salmon recipe? We all love salmon. And I have cooked it a lot of different ways. But at the end of the meal when I ask how everyone likes the new salmon recipe the response is, "it was good, but the lemon pepper salmon is the best." So, finally I stopped making new salmon recipes.

This recipe comes from a little restaurant in Lillehammer, Norway. Years ago, my cute Dad and I were traveling through Norway and we stayed two nights in Lillehammer. Both nights we ate at the same tiny restaurant filled with locals. The special of the night was lemon pepper salmon--you really can't go wrong ordering fresh Norwegian salmon so we knew it would be good. But it was amazingly good. We returned the second night and ordered the same meal, this time asking the chef to come to our table. He happily gave me the recipe and I couldn't believe it was so simple.

Also, the salmon was served on cobalt blue glass plates. I loved the combination of the pink salmon and the cobalt blue so when I returned home I bought 12 cobalt blue plates at IKEA, made in France, for $2 each! The salmon is always served on these plates.






Lemon Pepper Salmon
All you do is douse both sides of your salmon fillets with lemon pepper--and I really douse as you can see above. Then you pan fry it on both sides in a little bit of olive oil. That's it. And it is wonderful. It is my niece and nephew's favorite meal to request. If you are lucky enough to have any leftovers the next day it is great served cold on a bed of greens or just eaten straight out of the fridge for breakfast. Yum.

I served this recently with greens from the garden and acorn squash. That was simple, too.

Acorn Squash
acorn squash
butter
brown sugar
maple syrup

Split the acorn squash, scoop out the seeds, put a little bit of butter, a little bit of brown sugar, and a drizzle of maple syrup in each squash. Bake at 400 degrees for 1 hour. I bake these in a small glass cooking dish with a little bit of water in the dish so that the squash stays moist. So, so good.