'Longboat ' Crabcakes...

Here's yet another variation on Crabcakes. Not very topical, just something a few people have asked me to share. The recipe below is, obviously, intended for comercial production, but it will adjust proportionately down to however much you want. Makes a great stuffing for fish, shrimp, shellfish, etc., too!

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'Longboat' Crabcakes
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Yield – approx. 15# or 60 ea. 4 oz. crab cakes

* 1 ea. lg. red onion, finely diced
* 2 ea. red and green bell pepper, finely diced
* 2 ea. stalks celery, finely diced
* 1 Tbs. minced garlic
* 1 Tbs. seafood base
* ¼ cup white wine
* 2 tsp. thyme (preferably fresh)
* 2 oz. butter redux
* 2 cups mayonaisse
* 10 ea. whole eggs
* 3 or 4 dashes of tobasco sauce...or a lot more ;-)
* 3-4 Tbs. dijon or deli style mustard depending on brand
* 1 Tbs. Cajun seasoning (or to taste)
* 6 lbs. ea. of claw and special crab meat (pasteurized)
* fresh or Japanese (Pankow) style bread crumbs
* s & p to taste

Preparation:

Sauté the vegetables and thyme in the redux until translucent – don’t burn the garlic. Add the white wine and seafood base. Reduce down until most of the liquid has evaporated. Chill the above mixture - very important! - before continuing with the next step.

In a large mixing bowl, throw in the Mayo, whole eggs, mustard, Cajun seasoning, and tobasco sauce until well combined and creamy in texture. Add the previously sautéed and chilled ingredients to the Mayo/egg mixture along with the crab meat that has been cleaned of any shells. Combine all, being careful not to break the crab meat down too much.

Add the bread crumbs until crab meat mixture is absorbed but still slightly moist (don't overblend). S&P to taste. Break down into portions using a 4 oz. disher.

Wrap, date and freeze for future use if need be.

**Optional**
Try placing the cakes over a light Romesco Sauce garnished with a little 'Apple & Maple Slaw' ... different, but pretty good.

All in all, not a bad recipe. And for all you hard-core 'cakers' out there, you're right; it's not a 'New England' style cake...not meant to be.

SurfCook1's outta' here...

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Cabin In The Sky...

For a vacation get-away, my best bud 'Howie' just purchased a bunch of acres up in the hills somewhere in the northern part of Tennessee about a fifteen hour drive from our location here in west-central Florida. From what I hear, it's very beautiful. Large main house, greenhouses, huge fireplace, large front porch for whittlin' & drinkin' the local vintage `shine, etc. - even a hot tub; all surrounded by virgin forest with numerous examples of indigenous wildlife generally found in that part of the country - including bears! In other words, all the comforts of home with very few neighbors to intrude on our activities.

'Howie' seems enthusiastic about me coming up there for a visit and, for sure, I can't wait to check it out. I have to admit though, I am a little apprehensive about the guest quarters he's proffered me. Out in the 'back-fourty' somewhere, there's no denying that it does have a certain rustic charm to it. From what I can see, it seems to be a fairly solidly built structure. It even has a window I can stare out of with drapes for my private moments, a door (presumably) for easy access in and out, depending on my mood at the time, and a pretty good looking roof over it. I would imagine it's a 'single' (that's not a problem). However, the apparent lack of indoor plumbing, central heat & air, etc., might present a couple of minor issues relative to my full enjoyment of the "Hills/Backwoods" experience. Having more than one guest at a time might be a bit tight, and maid service is probably completely out of the question!

Having considered the above, I still look forward to my first visit up there...the sooner, the better, actually! Also, having the best host in the world - who happens to be a damn fine chef, to boot - more than offsets any lack of a few creature comforts that may be absent (IMHO).

SurfCook1 standing by...

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