garbanzopalooza

A blog by ordinary people about living an extraordinary life

AFC Championship Crab Cakes

I am a big Bobby Flay fan.  Ok, I am a huge Bobby Flay fan.  In fact, this weekend Meg and I are off to the Food and Wine festival at Mohegan Sun and can’t wait to hopefully meet the Iron Chef himself.

As is a bit of a tailgating tradition, we make a dish that incorporates the hometown meal of the Patriots opponent.  This past Sunday, in the AFC Championship, the Baltimore Ravens came to Gillette.  And when you think Baltimore you think….cakes of course.  Crab cakes that is.  I took a page from Bobby Flay (http://www.foodnetwork.com/recipes/bobby-flay/blue-corn-crab-cakes-with-black-olive-red-pepper-relish-and-basil-vinaigrette-recipe/index.html) and with a few modifications created the AFC Championship Crab Cakes.

Ingredients for crab cakes

Canned crab meat is an alternative to fresh crab meat, which is not always at the store.

  • Olive oil, couple of tablespoons to sauté
  • 1 medium onion, diced
  • 2 cloves of garlic, chopped finely
  • 2 jalapeños, ribs and seeds removed, diced
  • 1/2 of 1 red bell pepper, diced
  • 1/2 of 1 green bell pepper, diced
  • 1/4 cup of prepared horseradish, drained
  • 3 tablespoons of spicy brown mustard
  • 1/4 cup of sour cream
  • 1 pound of canned lump crabmeat, drained
  • 1 pound of canned fancy crabmeat, drained
  • flour to thicken mixture
  • salt and pepper
  • 2 cups of cornmeal

Heat the olive oil over medium heat and add onions, garlic, jalapeño and bell peppers.  Saute for 5-8 minutes, until the peppers are soft.  Set the pepper mix aside.

Pepper mix

In a medium bowl, whisk the horseradish, mustard and sour cream until combined.  Stir in the pepper mix.  Add the crabmeat, season with salt and pepper and fold together.  If the mix is very wet, add flour, a tablespoon at a time, until the mix is drier.

Crab cake mix

Line a cookie sheet with parchment paper.  Form the crabmeat into cakes, I used a cookie scoop to make sure they were all the same size.  Cover with aluminum foil and place in the refrigerator overnight.

The next morning, coat the crab cakes in cornmeal.  Heat olive oil over medium-high heat and add the crab cakes.  Cook until browned on both sides, about 5 minutes per side.  Place in an aluminum container so you can transport to the game and easily reheat.

When you fire up the grill at the tailgate, toss the container with the cakes on the grill.  Heat for 5-10 minutes, until the cakes are warmed through.  Serve on a bun with the olive-pepper relish (recipe below).

The finished product.

Ingredients for the olive and pepper relish

  • 1 roasted red pepper, jarred, diced
  • 1/4 cup of kalamata olives, chopped
  • 2 tablespoons of white wine vinegar
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of basil, chiffonade
  • salt and pepper

Combine all ingredients in a container that is easy to pack up and bring to the game, preferably with a tight cover.  Shake up before topping cakes with relish.

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This entry was posted on January 24, 2012 by in Peter Waterman's posts, Recipes and tagged , , , , , , , , , , , , .
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