Canned Crab Salsa

Yup, that’s no auto-correct gone wild. I make this crab salsa as an appetizer. I slice a baguette into quarter inch slices and toast it just a little and then top them with this crab salsa and serve with a Duck Walk white wine… seems I often have a good supply of white wine around here….

Here’s what you’ll need:

  • 8 ounces of crab meat
  • 3 tomatillos diced
  • 2 chilies minced
  • 2 tsp minced fresh epazote
  • 1 tbsp minced fresh basil
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lime juice
  • 1/4 tsp sea salt

simply combine all these in a mixing bowl. Now, here’s a good handy hint… roll the lime on a good hard cutting board before extracting the juice, and you’ll get more juice out of the lime. Top the toasts and serve it up.

BaltimoreCrabLogo

A Summer Classic… with Bacon!

Bacon and scallops straight from the sea, the scallops that is, the bacon comes straight from Western Beef (the thick cut bacon is the one I use). These are best tossed on an outdoor grill, but you can broil them indoors.

Here’s what you’ll need:

  • 2 lbs bacon
  • 2 lbs sea scallops (if very large, cut in half)
  • 3 tablespoons butter
  • 1 tablespoon minced garlic
  • 1/3 cup chicken broth

Cut bacon strips in half and wrap a piece of bacon around each scallop; secure with toothpick. Then if you are cooking indoors: Arrange the wrapped scallops on a baking sheet and broil about 5 inches from heat for 3 minutes per side, or until bacon is crisp. If your cooking outdoors, I use a perforated cooking sheet over the grill on top of hot coals.

Make the sauce:  In small skillet, melt butter; add garlic and saute about 1 minute. Add broth and bring to a boil. Cook this for about 2 minutes to reduce.  Place scallops in large bowl; pour broth over, gently toss to coat. Now, if there were a bed of linguini in that bowl, well, it couldn’t hurt.

Bacon Wrapped Scallops

Bacon Wrapped Scallops

Kick-off Crab Cakes

Well, the big game is a week away, and I’ll be focusing my attention on things from Long Island’s sunny shore that go well with watching a football game. So, I have been in the lab, that tiny slab of a kitchen, and with a sale on crab meat and jalepeno’s… well I can find a good way to work these two together… a newly minted classic – crab cakes with kick.

Here’s what you’ll need:

  • 1 lb lump crab meat
  • 1 jalepeno pepper (seeded and diced)
  • 1/2 small red pepper (finely diced)
  • 1 tablespoons dijon mustard
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon crab seasoning ( I use old bay)
  • dash of hot sauce
  • bread crumbs

Empty the crab into a large bowl, sort through, looking for pieces of shell to remove. Add jalapeno, red pepper, mustard, mayonnaise, crab seasoning and hot sauce.

Don’t be too rough when mixing these together. You don’t want to break up the crab lumps too much. Its not like making tuna salad. Now, add enough bread crumbs to keep it together, don’t use too much you don’t want these too dry, they’ll fall apart when cooking.

For an appetizer size portion, this should make about eight to ten little cakes, or four main course (man size) cakes. If you are going to fry these, roll the finished cake in bread crumbs. If you are going to broil them skip the extra bread crumbs and spray lightly with olive oil. Either fry in vegetable oil or broil until brown.