Meals From the Heart Café. (The perfect Valentine's weekend post, eh?) The food looked good; it smelled good; the staff appeared warm and friendly. We bellied up to the counter and placed our order.
|Meals from the Heart - perfect for your Valentine! (Photo: Mark Sammons)|
|I love my cast iron Arizona skillet! Thanks Susan and Appy!|
1/2 pound best-quality crabmeat
1 cup fresh, fine bread crumbs, divided
2 scallions, chopped
Louisiana Rémoulade sauce, for serving (recipe follows)
Mix the crabmeat, 1/2 cup bread crumbs, egg and chopped scallion together with a fork, being gentle so that you keep large chunks of crab.
Place remaining bread crumbs on a plate.
Divide crab mixture into four equal parts. Make four patties and dip both sides in the bread crumbs; firm the patties and place them on a plate.
Place a well-seasoned cast iron skillet over medium-high heat (Note: Arizona State-shaped skillet otional... sadly, we didn't have the Louisiana-shaped skillet), add a teaspoons of olive oil, and fry crab cakes 3-5 minutes per side, until crispy and golden brown.
Serve with remoulade sauce (recipe follows) or on an English muffins topped with a poached egg, with remoulade sauce on the side.
Makes 4 crab cakes.
1/2 cup mayonnaise
1/4 cup chili sauce
1 tablespoon grainy mustard
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce (click link for homemade recipe)
2 tablespoons chopped fresh parsley
1 tablespoon chopped green olive
1 tablespoon chopped celery
1 teaspoon capers
1/2 teaspoon salt
Mix all ingredients together in a bowl. Keep refrigerated.
Makes a heaping cup of rémoulade.