Happy Halloween

Some pictures from the Bozo's Halloween Parade at school, carving pumpkins & playing in the leaves.
As they enjoy saying, "Happy Halloweenie!". Bozo #1 as Darth Vader & Bozo #2 as "Max" from Where the Wild Things Are. Let the Wild Rumpus Start!

Mini Crab Cakes

This is a great crab cake recipe. It uses saltine cracker crumbs, instead of regular bread crumbs. They add a great texture & saltiness. But, also give them just the right consistency for easy shaping & frying...they don't fall apart.
I am making them for a catering gig this weekend. So, this recipe makes a lot. You can easily halve it. If you do decide to make a larger batch, crab cakes freeze very well. They can be re-heated in a 350 degree oven for 10-12 minutes. You could also make them into larger cakes & serve them as a main course.

Begin by finely chopping one onion, one red bell pepper & 2 ribs of celery..and, mincing 2 tablespoons of garlic.

Heat 2 tablespoons of canola oil in a skillet, over medium heat. Saute the chopped veggies & garlic for about 5 minutes, or until softened.

Remove from the heat & transfer to a large mixing bowl to cool.

Meanwhile, add 2 sleeves of saltine crackers to the bowl of a food processor.

Pulse several times, or until most of the crackers are finely ground {it's okay to have a few larger bits in there}.

When the sauteed veggies have cooled down a bit, add 1 1/2 cups of the cracker crumbs to the bowl. {Save the leftovers for frying later on}

Next, you will need 3-16 ounce cans of crabmeat.

Transfer them to a bowl, one can at a time, and sort through the meat as you do...looking for any shell fragments. {those don't taste good}.

Add the crabmeat to the bowl.

Toss to combine.

In a separate bowl, combine a 1/2 cup mayonnaise,

2 large eggs,

1/4 cup of heavy cream,

1 tablespoon dry mustard,

a 1/4 teaspoon cayenne pepper {add more, or less to your taste},

and 2 tablespoons of Worcestershire sauce.

Whisk to combine,

and add to the crabmeat mixture.

Using a spatula fold the sauce in gently.

Store in a airtight container in the refrigerator for 1 day. {This step helps everything hold together well}

When you are ready to cook the crab cakes, form them into little discs.

Toss them around in the cracker crumbs, pressing down lightly, to help them adhere.

Heat 2-3 tablespoons of canola oil in a large skillet {depending on the size of your pan, you should have about a 1/4" depth of oil in there}. Add in the crab cakes, in batches & cook for 5 minutes.

Flip, and cook another 5 minutes, or until both sides are golden brown & they are heated all the way through.
Remove them to a paper towel lined plate, or sheet pan.

Serve warm with a dot of rémoulade sauce on top, or the sauce of your choice.

Mini Crab Cakes

Adapted from Cooks Country Magazine, August 2005
Makes about 5 dozen

1 tablespoon canola oil, plus more for frying
1 small onion, finely chopped
1 red bell pepper, finely chopped
2 ribs celery, finely chopped
2 tablespoons garlic
3 pounds lump crab meat, picked over for any shells
2 sleeves saltine crackers, crushed
1/2 cup mayonnaise
2 large eggs
1/4 cup heavy cream
1 tablespoons dry mustard
1/4 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce

Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the onion, bell pepper, celery & garlic & cook until softened {about 5 minutes}. Transfer to a large mixing bowl & let cool to room temperature.
When cool, stir in the crabmeat & 1 1/2 cups of the cracker crumbs. Whisk the mayonnaise, eggs, heavy cream, mustard, cayenne & Worcestershire sauce together in a separate bowl. Using a spatula, fold into the crabmeat mixture. Chill for 1 day.
Heat 3-4 tablespoons of canola oil in a large skillet over medium heat. Form the crabmeat mixture into small discs & dredge in the remaining cracker crumbs, pressing slightly to help them adhere. Cook in batches, about 5 minutes per side, until golden brown. Transfer to a plate lined with paper towels. Serve with rémoulade sauce, or a sauce of your choice.

Rémoulade Sauce
makes 1 1/2 cups

1 cup mayonnaise
1 tablespoon whole grain mustard
1/4 cup finely chopped dill pickles
1 scallion, finely chopped
1 tablespoon lemon juice
1/8 teaspoon cayenne pepper {optional}

Combine all the ingredients & chill for up to 3 days.
Click here for the printable recipe.

Bozo Picture of the Week...

The Photoshop mobile phone app is the Bozos new favorite "game" on my phone. These are some of their creations, made this morning, while waiting for the bus. They have now added the "rainbow" effect to every picture in my phone's photo library.

Broccoli & Bow Ties

This recipe is a great kid-friendly, weeknight standby. It's so easy to adapt however you wish. You can add a different veggie, some chicken, or shrimp. Just adjust the sauce as needed & make a bit more if you add a lot.
It can also be made ahead of time & reheated in the microwave.

Begin by grating the zest of one lemon.

Then, mince {or grate} 2 cloves of garlic. Set the aside for now.

Toast a 1/4 cup of pignoli nuts in a dry skillet over medium heat, for 4-5 minutes, or until browned.

Set aside.

Wash & trim 2 heads of broccoli into bite sized florets.

Bring a large pot of salted water to a boil & cook the broccoli for 3 minutes.

Remove from the pot with a slotted spoon & bring the water back up to a boil. Cook a 1/2 pound of farfalle pasta according to package instructions.
Transfer the broccoli to a large mixing bowl.

While the pasta is cooking, heat 2 tablespoons of extra-virgin olive oil & 2 tablespoons of unsalted butter in a skillet.

Add in the garlic & lemon zest & cook over low heat for 1 minute.

Remove from the heat & add in a 1/2 teaspoon kosher salt & some freshly ground pepper {to taste}.

Along with 1 tablespoon of freshly squeezed lemon juice.

Drain the pasta & add it to the broccoli.
Stir in the sauce, pignoli nuts,

and a 1/2 cup grated Parmesan cheese.

Serve warm.

Broccoli & Bow Ties

Adapted from Barefoot Contessa
Serves 6-8

2 heads broccoli, cut into florets
1/2 pound farfalle (bow toe) pasta
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
zest of one lemon
freshly ground pepper
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice
1/2 cup freshly grated Parmesan
1/4 cup toasted pignoli nuts (optional)

Bring a large pot of salted water to a boil & cook the broccoli for 3 minutes. Remove the broccoli with a slotted spoon. Place in a large mixing bowl & set aside.
In the same water, cook the pasta according to package instructions. Drain & add to the broccoli.
Meanwhile, heat the butter & olive oil in a skillet, until the butter is melted. Add the garlic & lemon zest & cook over low heat for 1 minute. Remove the pan from the heat & add in the lemon juice, kosher salt & freshly ground pepper {to taste}. Pour the sauce over the pasta & broccoli & toss well.
Add in the Parmesan & pignoli nuts. Season to taste with extra kosher salt & pepper, if needed. Serve warm.
Click here for the printable recipe.