7/25/15 Crab Cakes and Hash Brown Latkes

7/25/15 Crab Cakes and Hash Brown latkes

Today we got some fresh crab donated to us. This was the most crab I have ever had at one time. I decided to boil them all at the same time and results were not actually good. I think I may have over-cooked them because the guts burst into some of the beautiful white meat, and it was harder to clean than usual. But I still came up with over a pound of crab meat.

Here are some pictures of the crab live before we cooked it.

live crab
live crab
3 live crab
3 live crab
3 crabs
3 crabs

 

3 crabs cooked
3 crabs cooked

Here is a picture of the crab as I was dissecting the meat outta them, I made a huge crab mess in my dish tub in the sink and filled a bowl with meat.

crab meat extraction
crab meat extraction

I thought I had extracted all the shells from the meat but out of about 12-13 cakes, my husband got a piece of shell. I tried to be extra careful, but I guess I need to be more careful next time. When I went to shred the crab meat after extraction I used 2 forks instead of my hands to find hidden shells, I am never using forks to shred it again. I will from now on always use my hands to shred the meat.

I decided to make a huge batch of crab cakes with the rest of the Ritz crackers that we had and the meat. I also made some hash brown latkes. I made the latkes by defrosting the hash browns and adding some mayo, an egg, and salt and pepper and paprika and making patties. I baked the patties in the oven, and halfway through flipped them over and pressed them down. They turned out pretty good, the boys ate half the batch of latkes before it was even dinner time. I saved 6-7 of them for dinner, and managed to snap a picture of how they turned out. My husband said hash browns with dinner are fine with him, in any form so I tried a new way today. We have a ton of frozen hash browns leftover from our Schwans order so I wanted to use up the last of one bag. I still have a full bag of frozen hash browns to work with.

Here are a picture of the latkes that were saved for dinner.

hash brown latkes
hash brown latkes

I made the crab cakes in the same way that I have been making crab cakes in the last few weeks. A little dry mustard, some seafood seasonings, crushed Ritz crackers, some mayo, some mustard, Worcestershire sauce and an egg. You mix that altogether and then add the shredded crab meat. You bake them like patties just like how I baked the latkes. I also turn these over in the middle so both sides cook even and press them down a bit. The most important step in making these crab cakes is lite frying them afterwards so that the outside gets crispy. You want to bake it to get the shape of the patties, and make them slightly like pancakes with a golden brown cook on the outside. Then you will take your mushy pancakes and crisp the outsides up by lite frying in some oil. Helps to have the crispy, mushy contrast.

Here is a few pictures of dinner last night, I also made a yeast dough and split it into 2 and made some garlic-Parmesan rounds of bread that you can see on the plate and in the next picture.

dinner last night
dinner last night

I saved the rest of the yeast dough for making a bread tomorrow. I am saving it overnight in the crock pot covered to see how much more it will rise and turn sour overnight. I am hoping to come up with a slight sourdough flavor.

7/21/15 Surf N Turf

 

There are some days that we eat so good that it would be a shame to sit down full and write about it. Seems blasphemous to write after such a good meal, instead of sitting down and enjoying the meal in my belly. Yesterday was one of those days. I decided to write about yesterdays meal today, just so I could enjoy last night more.

Yesterday we made a great surf and turf dinner. I woke up in the morning with already defrosted short ribs. Its a huge package of meat, so I split it into two pieces. Then I brushed on some mustard, this time a limited edition Napa valley Dijon, and then put the Roundman’s BBQ rub into them. Then I wrapped the meat in plastic wrap and put it into the fridge. They say the longer you let it sit with the rub wrapped the more the rub stays on the meat.

I planned the rest of the meal around what I had in the house. I ran out of jasmine rice the other day, so decided on some potato side instead. I skinned some and diced into a casserole dish with some diced carrots and leeks and spring onions added some water and had that be my carb side for the night.

I also decided since we have eaten most all the veggie produce from the food bank and also had 3 nights of frozen veggies from Schwan’s, that we would have some veggies I had frozen saved from leftovers from the beginning of the month. I had a ½ gallon bag of frozen white corn that was cooked with red bell pepper and zucchini, pretty much corn salsa. I took that out to defrost.

Later in the day we got a call that we could get a free Dungeness crab, and said of course we could take it. So we got to get a free crab from our fishing friend. He says he gets so much fresh crab that when he cant take it home to cook it, that he would rather give it away fresh than let it sit and die.

So here is the meaty sea visitor we got to have yesterday.

female craps are ok for sport fishing..
female craps are ok for sport fishing..

While I boiled water to cook her, she did a last dance in the cast iron I had her sitting in.

last dying dance
last dying dance

It was a beautiful dance, and I appreciate being able to cook live food and see it move and dance before I cook it. Its a beautiful human thing, to kill something for food. Its way more primal than going grocery shopping for wrapped in plastic processed meat. It brings me to my human roots to look the animal in the eye before I eat it, and so far I have stared down 3 crabs recently.

looking in her eyes
looking in her eyes

After I cooked her which only took 10 minutes, I processed the meat outta her.

processing crab meat
processing crab meat

Then I made some crab cakes, by this time the ribs and potatoes were already cooking in the oven, so the oven was hot and ready for crab cakes.

We ended up really enjoying our meal last night, here is a picture I barely caught of my plate of surf and turf, I have the other half of ribs to cook tonight and potato leftovers so we will be working with those.

plate of surf and turf
plate of surf and turf

Later in the night after dinner. I made some belgian waffles thinner then usual, with more water and oil to make sure they were thin. I used the last of my heavy cream to make some whipped cream and defrosted-roasted some berrys in the oven for awesome fruit and whipped cream waffles before bed, they were a yummy munchie, even I ate some. I normally never eat krusteaz waffle mix, but I made an exception cause I made homemade whipped cream with berries.

I hope your cooking yesterday was as awesome as mine, seems its always a roller coaster of emotions in this kitchen and yesterday was a high-good day! Yay! Thanks for reading about another day in the boho kitchen.

7/14/15 Fresh Crab Cakes

Yesterday my husband caught some crab in the harbor. When he got home we boiled it. I cleaned the crab, and found about a ½ a pound or more of great meat in them. We first snacked on some meat with some crab salad and that was really yummy.

But the real treat with it was, that I made some crab cakes. Now, I have never made crab before. I have never cooked it or cleaned it before either, but I got over that quickly; so I figured I could do anything with it. I looked up a few recipes for crab cakes and I started to buy ingredients that I needed for them.

I went out and bought some regular sandwich mayo, cause all I had was Mexican style with lime. I ended up buying the cheapest thing around on my block and it just so happened to be, Earth Balance- organic vegan mayonnaise and I didn’t mind that at all. It was less than 5$ and every other store was selling gmo bottles for over 5$. I also bought some Worcestershire sauce.

I went all over town and almost to the point of wanting to cry, looked high and low for authentic Old Bay seasonings that all the crab cake recipes online called for. But I could not find it, I wanted to cry. I just spent like 10 $ or more food stamps on ingredients for crab cakes, and I couldn’t locate the right seasonings.

I was devastated, so I did what I could. I searched Safeway’s spice isle and read the back of all the seasonings. I ended up finding a Mrs. Dash that had a lot of the main ingredients of spices that old bay had; onion, celery, bay, lemon.

So I finally had everything I needed. I got home and got everything together. Then I realized something, the recipes that I had looked up called for a pound of crab meat. I only had a half a pound so I looked up more recipes.

This is the recipe I used.

Crab Cakes:

½ a pound crab meat

½ teaspoon seafood seasonings

1 egg

1 tsp worcestershire sauce

1/8 tsp dry mustard

1 tbs mayonnaise

1 ½ tsp mustard

1 ½ tsp melted butter

½ cup crushed ritz crackers

Combine everything but the crab meat. Then fold in the crab meat. Spoon into cakes unto a baking sheet like so.

20150714_165415
crab cakes before baking

Bake at 350 degrees, I had to flip them halfway, until golden brown. Then I pan fried in some butter, until they were crunchy on the outside. They turned our really good. I will definitely be making this again.

crab cake dinner
crab cake dinner
crab cake dinner
crab cake dinner