Crab with Lime Buttons

Apart from the neighbors dogs barking, non-stop, from 6:30 pm to 9:30 pm, it was a peaceful evening.  I remember the dog trainer saying the dog will get tired of barking and eventually stop.  Did she really mean 4 or 5 hours later?!

One of us was up early this morning to complete a pretty good leg workout after a 30 minute treadmill run.  Shane and I went for a 3.8 mile walk.  We did do one sprint when we encountered a skunk slowly crossing the road. 

Cars were approaching from both directions and I did NOT want to be present should the worst scenario take place.  It so happened that the fear of such an encounter over took the driver of the van.  That person stopped in the middle of  Culver Ave. waiting until the other car passed so his/her vehicle could VERY CAREFULLY AND SLOWLY (so as not to startle the little stinker) drive around the black and white beast. 

When Shane and I were at a safe distance past, I turned to see the odiferous little varmint safely approaching the curb. 

Now for something more pleasant smelling…

I’ve been scanning the pages of that fancy, smancy book again.  This time, my eyes landed on page 106 of  “Cooking with America’s Championship Team: ACF”.  The recipe on that page is “Torte of Lump Crab Salad with Lime Snaps and Gazpacho Dressing”.  The Chef is Edward G. Leonard, CMC. 

My recipe is quite different from the one in the book, but credit where credit is due for the inspirational idea for our dinner tonight.

Crab with Lime Buttons

Lime Buttons:

• 1 TBS Greek Style Yogurt
• Lime zest from 1/2 of a fresh lime
• 2 TBS sugar
• 4 TBS flour
• drop of vanilla extract
• 1 TBS cold water

Preheat oven to 350 F.  Combine all the ingredient s in a bowl and blend until smooth.  Using a Silpat sheet to line a cookie sheet, drop by teaspoons about 2″ apart. *I would flatten these down next time to make more wafer like.

Bake about 10 – 15 minutes.  Remove and cool on the pan.

Crab:  Based upon my recipe for Chesapeake Crab Cakes

• 1 lb crab meat
• 1/4 cup diced onion
• 1/4 cup diced green pepper
• 1/4 cup fresh bread crumbs (I used panko)
• 1/4 cup yogurt
• 1 TBS parmesan cheese
• 1 TBS dijon mustard
• 1 egg slightly beaten
• 1 TBS dried tarragon
• 1/8 tsp cayenne pepper
• 1/8 tsp salt
• 2 TBS olive oil

Drain crab meat if it isn’t fresh.  Combine crab, onion, pepper and 1/4 cup of bread crumbs in bowl. 

Beat yogurt, parmesan cheese, mustard, egg, tarragon, pepper, salt together.  Combine this mixture with the crab meat. 

 Chill for 30 minutes.

Preheat oven to 400, coat a baking pan with oil and spoon about 3 TBS per crab cake onto pan. Do not press. 

Bake 20 minutes. Cook to golden. 

 

Enjoy. Serves 4 – 6

CEimB Thursday tomorrow!  Tune in!

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