Sunday, May 20, 2012

Crab Cakes...Ina's Recipe

These Crab Cakes were very good. The recipe is easy to prepare but is a bit time consuming. The flavor is a lot like my  BANDMAN'S CRAB CAKES but that one is less time consuming. 

Crab Cakes


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3/4 cup small diced red onion (1 small onion)
  • 1 1/2 cups small diced celery (4 stalks)
  • 1/2 cup small diced red bell pepper (1 small pepper)
  • 1/2 cup small diced yellow bell pepper (1 small pepper)
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound lump crabmeat, drained and picked to remove shells
  • 1/2 cup plain dry bread crumbs
  • 1/2 cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • For frying
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil


Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

Sunday, March 18, 2012

Beet Sliders

These were on Diners, Drive In's and Dives a while back. They looked very interesting so we had to give it a whirl. I cooked the beets one day and refrigerated them until ready to use. The rest is less time consuming. I also made a Green Goddess Dressing from because I didn't have all of the ingredients called for in this recipe. If you can find a bottle of it already made, I'm sure that's ok as well.
These were very good! I was actually surprised!!!
The full recipe is at the bottom. ENJOY!

Pan searing the beets in my very well seasoned cast iron pan.

toaster rolls, then beets, then red onion then the dressing


Beet Sliders

Recipe courtesy Chuck Caplener and Jared Nuttall, co-owners of Gatsby's Diner, Sacramento, CA

Prep Time:
20 min
Inactive Prep Time:
Cook Time:
1 hr 5 min
16 to 18 sliders


  • 5 quarts water
  • 1/2 cup sea salt, plus a pinch
  • 1 tablespoon dried dill
  • 6 dried arbol chiles
  • 1/4 cup coriander seeds
  • 1 tablespoon caraway seeds
  • 1 large carrot, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1/2 large yellow onion, coarsely chopped
  • 4 tablespoons seasoning sauce (recommended: Maggi)
  • 6 to 8 whole beets (depending on size)
  • Olive oil
  • Green Goddess Dressing, recipe follows
  • Sliced red onions, for serving
  • 16 to 18 slider buns, toasted


In a large stock pot, combine and the water, 1/2 cup sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.

Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with avegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.

Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Green Goddess Dressing:

  • 1 bunch fresh tarragon, stemmed, finely chopped
  • 1/2 bunch fresh parsley, stemmed, finely chopped
  • 1 bunch green onions, finely chopped
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice
  • 1/2 cup white wine vinegar
  • 1 cup sour cream
  • 2 cups mayonnaise
  • Salt and pepper

Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.