Cooking with the Glenn’s
Have you ever had one of those moments when you want a quick appetizer and did not know what to do? Or has someone unexpected shown up around dinner time and you want to wow them? Well I have got for you a quick easy appetizer that will wow your quest and it is quick and easy. What is this you ask? Well how about crab cakes! Yes, they can be quick and easy.
First let’s discuss this month’s spice; Cayenne Pepper. The Cayenne, or Guinea pepper, or Bird pepper is a hot, red chili pepper used to flavor dishes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in the nightshade family.
The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice known as cayenne pepper.
Cayenne is used in cooking spicy dishes, as a powder or in its whole form or in a thin, vinegar-based sauce.
Crab Cakes
- Crab Spread – I use Gold Coasts Salads – Crab Spread (Available in Costco)
- Crackers (Ritz or your favorite)
- Cayenne Pepper
- Panko Bread Crumbs
- Olive Oil
- Lemon Wedges
These crab cakes are designed to be the size of a silver dollar. Plan on three cakes per person. Place over a bed of salad greens and drizzle with Alioli Sauce (recipe below or buy your favorite store brand).
In a small bowl crush crackers (these are used as a binder), add crab spread and cayenne pepper to taste. On a separate plate spread out Panko bread crumbs. Warm a pan at medium heat and add olive oil. Coat the bottom and top of the crab cakes with bread crumbs. Place the crab cakes in a pan, cover and brown lightly about 2 minutes per side. Place on top of individual plates with salad greens, garnish with a lemon wedge.
Alioli Sauce
· 4-6 Garlic Cloves
· 1 Whole Egg
· 1 Egg Yolk
· 1 tsp Freshly Squeezed Lemon Juice
· 2 Cups extra Virgin Olive Oil
· Sea Salt and Freshly Ground Black Pepper
Put the garlic, egg, egg yolk and lemon juice in a food processor. Blend until pale yellow. Keep the motor running and slowly pour in the olive oil, a little at a time. Blend well, until thick and silky, then add salt and pepper to taste. Serve at room temperature.
Ciao, Glenn and Glenn
