Dungeness Crab Cakes & Game Meat - Feeding Myself Suppers – Part 2

Dungeness Crab Cakes

When the freezer failed and we had to touch everything, I discovered a two year old package of Dungeness Crab that I was sure would need to be trashed, but I decided to thaw it anyway.  To my surprise the flavor was still good but it was a little tough – so I chopped it into smaller pieces.  I looked around on line and found a simple recipe for crab cakes that included everything I had on-hand except celery and I adapted it for my 10 ounces of crab to get the recipe below.

Crab Cakes - Adapted from Once Upon A Chef

Ingredients:

1 large egg

½ tablespoons mayonnaise, best quality such as Hellman's or Duke's

¾ teaspoons Dijon mustard

½ teaspoon Worcestershire sauce

½ teaspoon Old Bay seasoning

1/8 teaspoon salt

1/8 cup finely diced celery, from one stalk (I didn’t have any)

1 tablespoons finely chopped fresh parsley

10 oz dungeness crab meat, picked over for shells

1/2 cup panko

Vegetable or canola oil, for cooking

Directions:

1. Line a baking sheet with aluminum foil.

2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. 

3. Add the crab meat  and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. 

4. Shape into crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

5. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Serve immediately.

While hardly the traditional Thanksgiving dinner, it was a very tasty alternative and while I missed the mashed potatoes, stuffing, and gravy, I was a happy camper. 

11/23/17 Meal Date

Game Meat Night With The Guys

My friend Russ is heading off to the keys for the winter, friend Joe and I had some things to plan for our RV trip to Florida, and friend and neighbor, Steve is batching it, as his wife is with mine in Marco.  This sounded like a perfect excuse to get together, drink some margarita’s, solve the world’s problems, and eat game meat. 

I had bought two bison rib eyes during our recent South Dakota trip and we had some elk burger and thin sliced venison tenderloin in the freezer (from my WV cousin), which seemed like plenty of meat for four old guys. 

I added a little Montreal Steak seasoning to the bison, Tiger Seasoning to the deer and elk and grilled it all to no more than medium before dividing it between us such that everyone got half a rib eye, a venison tenderloin, and a small elk burger served along with a baked potato.

I believe the meat was a hit, especially for first timers who made comments like I didn't think venison would be this good - I think they were expecting much more gaminess.  The pups also enjoyed their first sample of elk.

Would you believe the card was still in my computer so no pics of the meat all laid out on a serving platter, and my plate – bummer.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

11/24/17 Meal Date