Saturday, June 13, 2009

Too Much Crab? Iron Chef....Crab Cakes!!

Before we went on our current crabbing craze, we had to empty out the freezer of the last few vacuum packs of Dungies. Greg and I wanted to make crab cakes, and we have pretty strong opinions on cooking, so we decided to duke it out, and make competing recipes the same night, ala 'Iron Chef.' I used the New Alaska Cookbook recipe as a guide, and made a roasted red pepper sauce, and served mine over a bed of baby spinach, drizzling the sauce on top with my secret weapon squirty bottle, very fancy! Greg enlisted our 11-year-old, who googled up a great aioli recipe, supplemented by roasted jalapenos, and also put roasted corn in his crab cake recipe.

We invited the next door neighbors to judge, plus, they had fresh caught king salmon as a backup. They did the kitchen stadium countdown and commentary...fueled by our current favorite Oregon Pinot Noir - Benton Lane - and the winner was...everyone!
While my crabcakes looked prettier and were perfectly cooked, they were a bit bland. Greg and Duncan grilled asparagus spears tossed with olive oil and balsamic, and Duncan artfully plated crossed spears, topped by a crabcake, drizzled with the jalapeno aioli to look like a pirate skull and cross bones. They were fiery, but arrrgh, good!
The king was simply grilled, sigh, what more could you ask for from the Gastineau Grocery?

1 comment:

Nancy DeCherney said...

ooo share the recipe!