Crabcakes

I know you're thinking what's up with the empty plate?  Well, that's all that's left to photograph after my men get ahold of these crab cakes.  This recipe is easy enough to make as an appetizer, but works as a main dish, as well.


Crab Cakes
serves 4

• 14 saltine crackers
• 1 lb lump crab meat, picked over for shells
• 3 scallions, minced
• 2 Tbl unsalted butter, melted, plus 1Tbl unsalted butter, softened
• 2 Tbl mayo
• 1 large egg yolk
• 1 Tbl Dijon mustard
• 2 tsp hot sauce
• 1 tsp Old Bay seasoning

Crush crackers until finely ground.  (I use my food processor.)  Dry crabmeat well with paper towels.  Using rubber spatula, gently combine crabmeat, 1/4 cup cracker crumbs, scallions, melted butter, mayo, egg yolk, mustard, hot sauce, and Old Bay seasoning.  Divide mixture into four equal portions and shape into tight mounded cakes.  Press top of each mound with remaining crumbs.  Transfer, crumb side down, to large plate and place in refrigerator, covered, for 1 to 8 hours.  Adjust oven rack to upper-middle position and heat broiler.  Grease 8 inch square area in center of rimmed baking sheet with softened butter.  Transfer crab cakes to prepared baking sheet, crumb side down.  Broil until cakes are golden brown, 12 to 15 minutes.

Easy French Fries

I am not normally a fan of frying foods ... not because it is considered unhealthy (all things in moderation), but because of the mess.  I've tried frying chicken, and well, let's just say the sign that should hang in my kitchen reads "When the smoke detector goes off, supper is ready."  But I came across this super easy recipe for french fries and decided to give it a go.  And I'm so glad I did.  Have you ever been to the fair or at a theme park and ordered fresh cut fries, salted with a beefy flavor?  Ya, this is like them!

Easy French Fries
serves 4 to 6


2 1/2 lbs Yukon Gold potatoes (about 6 medium)*
6 cups peanut oil
1/4 cup bacon fat, strained (optional)
table salt

Scrub potatoes and square off sides (make it look like a rectangle with flat sides).  Cut Lengthwise into 1/4 x 1/4 inch sticks.  In large Dutch oven, combine potatoes, oil, and fat (if using).  Cook over high heat till oil has reached a rolling boil, about 5 minutes.  Set a timer and cook for 15 minutes, without stirring.**  Using tongs, stir potatoes, gently scraping up any that stick to bottom and separating any stuck together.  Cook till golden and crisp, 5 to 10 minutes longer.  With a slotted spoon, transfer fries to a thick paper bag or paper towels.  Season with salt to taste, serve immediately.

* You must use these yellow potatoes.  This recipe will not work for other types of potatoes because of the starch content.
** You must allow the potatoes to set at a rolling boil for 15 minutes without touching; otherwise, they will fall apart.  This also allows them to acquire the yummy flavor that comes from those crunchy brown bits.

Note:  I know that it seems unorthodox to fry in "cold" oil, but trust me, it works.