Saturday, August 28, 2010

Stay the hell outta my kitchen when I'm a cook'n! Baked Crab Cakes w/ Lemon-Mustard sauce.

Well Sir, like many a cook I have my own recipe's, cooking styles and methods, and unless yur my Sous Chef, steer the hell clear of me when I'm prepare'n some fine meal.

Now Sir, Mrs Cookie has this extremely irritating habit of come'n into the kitchen when I'm cooking and starts offering up unsolicited suggestions as to how she would do this, that, or the other thing, thus resulting a blending and confusion of methods, techniques or recipe ingredients. ARRRRRGH! I believe the Jewish word is "Kibitzer" (someone who offers unwanted or unsolicited advice).

She doesn't seem to get the message that "Too many cooks spoil the broth!"

Believe me, many a verbal donnybrook has followed (seriously), so, when I saw this particular apron some time back, I just had to get it. Maybe, just maybe she'll get the message!!

Now Sir, in the above photygraff I'm just about to begin prepare'n & cooking a recipe I saw the other day on-line, Baked Crab Cakes w/ a Lemon-Mustard Sauce. This is NOT my recipe so after I make it and serve it, I'll let y'all know whether it's worth the trouble or not.

Baked Crab Cakes with Lemon Mustard Sauce (Makes 10 Cakes)



1/3 cup mayonnaise (preferably flavored with olive oil)
2 tablespoons Dijon mustard
zest of 1 lemon
1 teaspoon Old Bay seasoning
1 tablespoon chopped fresh parsley leaves
2 scallions, finely chopped
1 large egg
1 pound lump crabmeat
kosher salt and freshly ground black pepper to taste
1 cup bread crumbs

1/2 cup mayonnaise
juice of 1 lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley

Gather the following tools: cutting board, chef's knife, dry measuring cups, measuring spoons, small and large mixing bowls, rubber spatula, spoons, sheet pan, offset spatula

Preheat the oven to 400F.

In a large bowl, mix together mayonnaise, Dijon mustard, lemon zest, Old Bay, parsley, scallions, and egg. Add crab meat, season with salt and pepper, and stir well.

Form crab cakes into a ball using about 1/4 cup of crab mixture for each cake. Dip the cakes into the breadcrumbs, flatten to about 1 inch high, and place on a lightly oiled sheet pan. Bake for 10 minutes.

While the crab cakes are baking, prepare the sauce by combining all the ingredients in a small bowl.

Serve the crab cakes with Lemon Mustard Sauce.