Tuesday, December 28, 2010

C is for...

But that's not good enough for me.

C is for Christmas Eve.   For Correspondence and Carrots and Campouts with Cousins and Cute little ornaments twinkling in the night.

C is for Cinnamon Rolls in the morning*.

C is for Cries of joy all through the house as gifts fly open, and for my Complete Shock when I discover what this entire Crew has been up to for weeks**.

And for the Criminal Cruelty of my mother, who refused to keep any of the gifts her grandchildren brought to her bedside, on the grounds that she had no need for them in her condition.

Curse your Condition. Be Compassionate.  For a Change.

C is for Curative Crab Cakes with a Curry-Cayenne Condiment,*** Chauteubriand**** for dinner and Cheesecake for dessert.

C is for the Comfort that being together today has brought, in the face of all the Confusion, Consternation and Concern.

C is for Contented.  And Cherished.  And Chubby.

That's MORE than good enough for me.  That's Christmas, 2010.

Crab and Shrimp Cakes with Curry-Cayenne Mustard Sauce 
Based on a recipe from the Fog City Diner Cookbook

1 lb crab meat
1 lb cooked shrimp, chopped fine
¼ c. each minced red, yellow and green bell peppers
1 ½ inner stalks of celery, including leaves, minced
¼ c. red onion, minced
½ jalapeno chile, seeds removed, minced
¼ c. combo of cilantro and basil, finely minced
2 tsp. Old Bay Seasoning
2 large eggs
1 Tbs. Tabasco sauce
1 ½ tsp. Worcestershire sauce
½ c. mayonnaise
1 1/2 c. panko bread crumbs

About 1 1/2 c. of peanut oil, for frying

Make sure crab/shrimp is really drained (no moisture).   Place in large mixing bowl.

Add in all the minced stuff, then stir in the Old Bay, the eggs, sauces, and mayo.  Add bread crumbs until mixture is a consistency where you can form cakes that hold their shape.

Form cakes about 2-1/2 inches in diameter, and ½ inch thick. I usually make these a few hours before we eat them and keep on a cookie sheet with layers of waxed paper in between in the refrigerator.

Heat peanut oil to 375. Fry cakes 2 min. on each side.  Drain on paper towels and serve immediately with the Curry-Cayenne Mustard Sauce.

Curry-Cayenne Mustard Sauce

1 c. mayonnaise
2 tsp. curry powder
1 tsp. cayenne pepper
1 Tbs. finely chopped basil/cilantro mix
2 Tbs. Dijon mustard
Juice of ½ lemon
1 Tbs. Sherry vinegar

Blend together, adjust seasonings to taste and serve with crab cakes. Best if made at least an hour ahead.

Click to Print this recipe!

* Bonus!  B is for the Bacon (Peppered and Apple-Cinnamon Smoked), we ate with the Cinnamon Rolls, thanks to the BaconFreak Gift Pack that arrived on my doorstep a few days ago.  Bless you, Marie!
** All orchestrated by the most incredible husband on earth.
*** Actually, Curry-Cayenne Mustard Sauce, but that's much less alliterative.
**** Made possible and delectable by the gifted gentlemen of Huntington Meats in the Farmer's Market, who provide us a perfectly butchered, melt-in-your-mouth cut every Christmas.

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