December 15, 2013

Christmas Crab Cakes

Serves 12
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Egg, Shellfish, Wheat
Meal type Appetizer, Lunch, Main Dish, Starter
Misc Child Friendly, Gourmet
Occasion Christmas
These scrumptious cakes take full advantage of the season, and well worth the labor, even if you go the extra mile and pick out your crabmeat yourself.

Ingredients

  • 2lb lump crab meat (Forage the meat yourself and use the shells for a wonderful stock)
  • 5 tablespoons Basil Aioli (see recipe)
  • 5 tablespoons Spanish smoked paprika
  • 1 tablespoon chili powder
  • 1 cup Panko breadcrumbs
  • 2 eggs
  • salt & pepper
  • 1 pint Rattos Extra Virgin Olive Oil
  • 1 egg (rom temperature)
  • 1 clove garlic (smashed)
  • 1 heaped tablespoon Dijon
  • 2 tablespoons lemon juice
  • 1 Small bunch basil (destemmed)

Directions

Step 1
Make aioli by pulsing together room temperature egg, garlic, room temperature egg, 1/4 cup olive oil, lemon juice and a teaspoon of salt
Step 2
Let food processor run as you slowly pour a thin stream of 3/4 c olive oil into mixture until it thickens
Step 3
Add a handful of basil leaves and pulse. Voila! Reserve 5 Tbsp. and set aside remainder until plating.
Step 4
Make crab cakes by combining 1st 6 ingredients and seasoning with salt & pepper.
Step 5
Shape into cakes and fry until golden brown in olive oil, flipping once
Step 6
Drain on a paper towel and keep warm in a low oven
Step 7
Serve with a dollop of Basil Aioli

Mediterranean Seafood Stew

Serves 12-16
Prep time 30 minutes
Cook time 40 minutes
Total time 1 hours, 10 minutes
Allergy Fish, Shellfish
Meal type Main Dish
Misc Serve Hot
Occasion Christmas
Region European
This is a wonderful special stew for the holidays. Feel free to add some crab, too since they are in season now.

Ingredients

  • 2.5lb fresh grouper or cod
  • Manilla clams
  • lb PEI Mussels
  • Large fennel bulb
  • potatoes
  • carrots
  • celery stalks
  • 2 onions
  • 2 cloves garlic
  • 2 cups dry white wine
  • 28oz stewed tomatoes
  • 16oz fish stock
  • 16oz vegetable stock
  • 1 teaspoon garlic powder
  • 1 tablespoon Spanish smoked paprika
  • 1 Large pinch saffron
  • tablespoon chili powder
  • Rattos Extra Virgin Olive Oil
  • salt & pepper

Directions

Step 1
Saute onions, celery and carrots on medium heat until onions are translucent.
Step 2
Add fennel, potatoes, garlic and garlic powder, let sweat.
Step 3
Add liquids and saffron. Simmer until vegetables are very tender. Adjust seasoning as necessary.
Step 4
Add liquids and saffron. Simmer until vegetables are very tender. Adjust seasoning as necessary.
Step 5
About 20 minutes before serving, add fish and shellfish. Cover and let simmer for about 10 minutes.
Step 6
Ladle into warmed bowls, being judicious about the distribution of the goodies, and adding plenty of the tasty broth
Step 7
Serve with crusty bread