Re-Eating Vacation: Crabby Dinner

by Joanne on July 26, 2009

Tonight’s dinner is focused on crab.  We so enjoyed our meals in North East, MD, that we decided to do a Chesapeake Bay Crab Soup and a Chesapeake Bay Crab Cake dinner.

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Chesapeake Bay Crab Soup

  • 2 TBS olive oil
  • 1 carrot, diced
  • 1 medium onion, diced
  • 3 cups chicken broth
  • 3 cups beef (vegetable) broth
  • 3 cups diced potatoes (I used snow peas)
  • 3 cups diced tomatoes
  • 2 tsp Old Bay seasoning
  • 1 lb Crab Meat
  • 2 TBS chopped parsley

Saute carrot and onion in the oil in a large stock pot.  Cook until softened, about 5 minutes.  Add the broth, potatoes (or snow peas), tomatoes, and seasoning.  Simmer about 15 – 20 minutes. Add the crabmeat and parsley and heat through.

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Chesapeake Crab Cakes

  • 1 lb crab meat
  • 1/4 cup diced onion
  • 1/4 cup diced red pepper
  • 3 cups fresh bread crumbs (I used panko)
  • 1/2 cup mayonnaise (I used yogurt)
  • 1/4 cup cream cheese, softened
  • 1 TBS dijon mustard
  • 1 egg slightly beaten
  • 1/2 cup 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 1/2 cup of bread crumbs in bowl. 

Beat mayonnaise (yogurt), cream cheese, mustard, egg, tarragon, pepper, salt together.  Combine the cream cheese mix with the crab meat and chill for 30 minutes.

Place remaining crumbs in a bowl.  Drop spoonfuls of the chilled crab meat mix into the crumbs to coat.  Form loose patties or balls.  Either preheat oven to 400, coat a baking pan with oil and put crab patties on pan, drizzle with oil and bake 20 minutes OR… preheat a skillet with oil and carefully add crab cakes. Cook to golden.  Serves 6.

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Dessert:

Lemon Curd Pastry with Berries

  • 1 sheet puff pastry (1/2 package)
  • 1 egg, slightly beaten
  • 1 tsp water
  • granulated sugar
  • 5 oz lemon curd
  • 5 oz plain, greek style yogurt
  • 1/4 tsp ginger
  • 1/2 tsp almond extract
  • 2 to 3  cups berries
  • 1/4 cup sliced almonds
  • 1 TBS honey

Preheat oven to 375 F.  Unroll pastry and roll to a 15 x 10 approx. sheet (roll between floured wax paper).  Cut the edges off, about 3/4 inch from each side.  Place the rectangle on an ungreased baking sheet.  Mix the egg with the water and brush the rectangle.  Place the cut strips along each outer side of the rectangle to form an edge. Brush with egg-water mixture.  Sprinkle sugar in the middle. Poke holes in the middle of the rectangle with a fork.  Bake 20 minutes.  Remove and let cool.

Mix the lemon curd, yogurt, ginger and almond extract.  Spread on top of the cooled pastry.  Chill.

When ready to serve, top with the berries and almonds and drizzle on the honey.

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Enjoy your dinner!

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9 Comments

  • At 2009.07.26 21:58, My Food and Life Encounters said:

    Wow…You always amaze me by your dishes. This look fantastic!

    • At 2009.07.26 23:16, Liz said:

      YUM! That all looks absolutely delicious.

      • At 2009.07.27 08:03, applec said:

        Thanks guys! It was a great dinner to put together and made even easier because my mother got “stuck in” and helped. Everyone loved it.

        • At 2009.07.27 09:17, Cookin' Canuck said:

          Look at that crab! This reminds me of our family trips to the Oregon coast. We would always buy some whole Dungeness crabs, take them back to the hotel (with a kitchen in the room), steam them, and dip them into drawn butter. Yum!

          • At 2009.07.27 09:52, The Saucy Gourmet said:

            Wow, that all looks amazing. I love crab! Have you ever tried Old Bay?

            • At 2009.07.27 14:23, Jackie @ PhamFatale.com said:

              The crab soup sounds amazing but I love crab cake so much more. I’m sure the liquorice-y flavor of tarragon brings a nice aroma to the crab. Mmm

              • At 2009.07.27 18:03, Aimee said:

                Oh yum! I love crab. We’ll have to give that crab cake recipe a try- they’re my husband’s favorite. Makes me want to visit the coast tomorrow!

                • At 2009.07.27 19:14, Kelly said:

                  Is there anything I LOVE more than crab cakes? I don’t think so!

                  • At 2009.08.26 18:41, Crab with Lime Buttons « said:

                    […] Crab:  Based upon my recipe for Chesapeake Crab Cakes […]

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