Sunday, September 16, 2012

Crab Cakes with Lemon Dill Mayo & Baked Parmesan Risotto

Here are three recipes for the price of one tonight! These pair so well together, along with a simple green salad. Fancy enough for a Sunday night, easy enough for a week night. It doesn't get a whole lot better than that.

For the crab cakes, you'll need:
  • 3 cups saltine cracker crumbs, divided
  • 3 large eggs, lightly beaten (thanks to Lin, I had farm fresh ones!)
  • 1/2 cup diced onion
  • 3 Tablespoons mayo
  • 1 Tablespoon mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper
  • 1/4 teaspoon hot sauce
  • 1 pound lump crab meat
  • 2 Tablespoons butter
  • 2 Tablespoons vegetable oil
Stir together 2 cups crackers and the next 9 ingredients. Fold in drained crab meat. Shape into patties and dredge in the remaining 1 cup saltine crumbs. Melt butter and oil in a large skillet over medium heat. Add crab cakes and cook 4 minutes each side, or until golden brown. Serve with lemon dill mayo (below). I usually make about 6 large crab cakes with this recipe.

Note: You could always mix the ingredients up in the morning before work, refrigerate...and then shape into patties/dredge right before cooking.

It's really easy to make the lemon dill mayo ahead of time and just refrigerate it. For the lemon dill mayo, you'll need:
  • 1 cup mayo
  • 2 teaspoons grated lemon rind
  • 3/4 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon hot sauce
Simply mix together and chill.

Finally, the risotto. My mom introduced me to this a couple weeks ago and I've already made it about 3 times. It is divine and so incredibly simple. 

For the baked Parmesan risotto, you'll need:
  • 1 and 1/2 cups arborio rice
  • 5 cups simmering chicken stock, divided
  • 1 cup Parmesan cheese
  • 1/2 cup dry white wine
  • 3 Tablespoons butter, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup frozen peas
First, pour 4 cups of simmering chicken stock over the rice in a dutch oven. Cover and cook at 350 degrees for 45 minutes.

Remove from oven and add the remaining ingredients. Stir for 2-3 minutes and serve. 

I've found the risotto reheats really well...which is good because this recipe could feed an army of 13 year old boys!


AA said...

This looks awesome!!

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