Sunday, November 20, 2011

Crabcake Salad

Happy Friendsgiving!

One of the glorious things about apartment living is having a kitchen and being able to cook a meal when campus dining's pre-packaged food become too overwhelming.  What's also nifty is being able to host a 20 person Friendsgiving dinner... Damn right we did!


shot glasses condiment cups for candle holders


classy

because you need something healthy on the table

Plates, utensils, cups, candles, tablecloths, and platters all came from the dear old local Dollar Tree.  We practically did a covert mission trying to sneak the dining tables and chairs from other apartments into ours to form a humongous dining table.  We all used meal credits to load up on pints of ice cream for dessert.  Entertainment came in the form of a couple rounds of catchphrase and picking Secret Santas...  For me it's just funny how differently you have to do certain things now that you're in college.

 
dessert (not including chocolate chip banana bread, 2 cakes,
pudding, and a communal 4 pints of ice cream)

going clockwise from bottom: turkey & cranberry sauce, crabcake salad, roasted yams, pillsbury crescent roll




hello lovelies


 You can't really shape these into crabcakes since the batter is so wet, so it's more of a drop-a-spoonful-into-the-pan type of deal.


Crabcakes with Roasted Garlic Remoulade & Marinated Tomato Salad

SERVES 8

for the crabcakes
adapted from Ina Garten
 
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/2 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
salt & pepper to taste
3/4 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
1/4 cup minced fresh flat-leaf parsley
1/2 pound lump crabmeat, drained and picked to remove shells
butter and oil for frying

Heat the butter and oil on medium high heat in a large saute pan.  Saute the onion, celery, and peppers until browned and tender, about 15-20 minutes.  Add hot sauce, worcestershire, and old bay and cook for another 1-2 minutes.  Let cool to room temperature.

In a large bowl, mix together the cooled vegetables, bread crumbs, mayonnaise, mustard, eggs, and parsley.  Gently fold in the crab meat and mix to combine.  Cover and chill in the refrigerator.

Preheat the butter and oil in a large saute pan on medium heat.  Drop spoonfuls (the size is up to you) of batter into the pan, and cook on each side for 4-5 minutes until golden brown.  

for the remoulade 
2 heads of garlic
a drizzle of olive oil + salt & pepper
1/4 cup of olive oil
1 cup of mayonnaise 
salt & pepper to taste
1 1/2 tablespoons of pickle relish
1/4 cup of lemon juice
a couple dashes of hot sauce
1/4 cup of finely chopped parsley

Preheat oven to 400 F.  Cut the top off the head of each bulb.  Place on a sheet of tin foil and drizzle with oil and season with salt and pepper.  Wrap into a package and roast for 45-60 minutes, until the cloves are soft and golden brown.  Let cool to room temperature. 

Squeeze the roasted cloves into a bowl and mash with a fork.  Slowly drizzle in the 1/4 cup of olive oil, and mash into a paste.  Add the remaining ingredients and stir.  If you find the remoulade too thick for your taste, add a splash of water to thin it out.

marinated tomato salad
cherry tomatoes
finely minced garlic
minced parsley
olive oil
salt & pepper to taste


Thinly slice the cherry tomatoes and mix with the remaining ingredients.  Marinate for at least an hour.  There's no real recipe for this, just eyeball however much you think you need for the ingredients.   


to assemble
spring salad mix


Keep the crabcakes in a warm oven until ready to serve.  Toss the lettuce with the liquid from the marinated tomatoes, and place a bed on each plate.  Place two or three crabcakes on top, followed by a drizzle of the remoulade and finally a pile of the marinated tomato salad.  Serve immediately.

3 comments:

  1. Ahh I love the shot glasses. So perfect for a college dinner.

    ReplyDelete
  2. wowww! haah that's pretty crazy! 20 person fancy thanksgiving dinner in a college apartment :D! sounds like a lot of fun and looks like damn good food!

    ReplyDelete
  3. Katie: Definitely keeping it classy :)

    Chris: It was extremely fun! However cleanup sucked the life out of all of us!

    ReplyDelete