Out of Their Shells - Crab: Two Ways

This past week I was all about Shellfish. That's not so out of the ordinary for me - I'm wild about the stuff. Especially once the warm weather hits, my thoughts turn to Crab Boils and Clam Bakes.  For me, Shellfish is just feel-good food - light, simple, and perfect for laid back summer meals with family, friends, and plenty of laughs.  

My craving ended up being perfectly timed since we spontaneously decided to head out to Montauk this weekend. Montauk is a charming seaside town at the tip of Long Island's South Fork.

Photo: NK

It was a wonderful day. The air was clear, the sea was bright, and the fish we ate was so fresh it practically wiggled on the plate. Since I am partial to the crustaceans and bivalves of the world, I made sure to eat one of each of the following (not all in one day!): a Lobster Roll, Fried Clam Bellies from The Clam Bar in Napeague, and finally, a tasty dish of my all time fave, Linguine with White Clam Sauce at Edgewater Restaurant (check out NK's version HERE). While this was decidedly not a diet weekend, I regret none of my food choices. And even better, I was able to spend time with some very special people - my mom and my husband. We also linked up with two of our dear friends who happen to live in the area. Friends make me happy, family makes me happy, Shellfish makes me happy - and I want to share it all with you, so here goes -   

Baked Mini Crab Cakes with Homemade Mustard Sauce

&

Open-Faced Crab Sandwiches with Mango and Pickled Green Tomatoes

Prior to this weekend, my most recent seafood craving was for Crab, so me and my husband consequently whipped up the two dishes I'll be sharing today. The first is a super easy and impressive cocktail bite - Mini Crab Cakes with Homemade Mustard Sauce: 

Mini Baked Crab Cakes with Homemade Mustard Sauce, Photo: NK

The recipe is surprisingly quick and the result is both delicious and really hard to mess up. A mini muffin tin allows you to skip the messy process of forming and frying up Crab Cakes, and makes it easy to turn out a large amount of appetizers in a few easy steps.  Whip these up for a cocktail party or as a light appetizer and you'll be everyone's best friend. A dollop of homemade Mustard Sauce gives these little savory cakes a tangy bite, and fresh chives add both to the taste and presentation. We like to use Back Fin Crab Meat. It comes pasteurized in the can and is cheaper than Lump Crab yet is still extremely flavorful. 

Mini Crab Cakes with Mustard Sauce
Lightly Adapted from Bon Appetit

Photo: NK

Makes 20-24 Mini Crab Cakes 

Ingredients:
1 Mini Muffin Tin - ideally enough for 24 muffins

8 Ounces  Fat Free Cream Cheese, softened
3/4 Cup finely grated Parmigiana Cheese
1 Egg
1/4 Cup Fat Free Sour Cream
1 Tablespoon finely grated Orange Peel
1/2 teaspoon finely grated Lemon Peel
4 Tablespoons finely chopped Fresh Chives
+
4 Whole Chives Cut into centimeter long lengths (for the garnish)

6 Ounces Back Fin Crab Meat (usually comes in 1 LB cans if Pasteurized Crab Meat)

1/4 teaspoon Kosher Salt
1 large pinch Cayenne Pepper
1 large pinch Hot Smoked Spanish Paprika
1.25 Cups Panko Breadcrumbs
3/4 Stick Salted Butter, melted, plus more for greasing pan

Method:
Generously grease muffin tin with with some Butter.
Preheat oven to 350.
Mix up the Homemade Mustard Sauce if using.* Recipe follows. 

Using an electric beater, beat Cream Cheese in a medium-sized bowl until smooth. Add 1/4 Cup of the Parmigiana Cheese and the Egg. Beat until combined, Add the Sour Cream, Orange and Lemon Peels, and 2 Tablespoons Chopped Chives. Add the Kosher Salt, Cayenne Pepper and Smoked Paprika. Beat again. Fold in the Crabmeat. This step can be done up to a day ahead and refrigerated. 

In a bowl, toss Panko Breadcrumbs, remaining 1/2 cup Parmigiana Cheese, and the remaining 2 Tablespoons chopped Chives. Drizzle the Melted Butter over the mixture, tossing gradually until evenly moistened. 

Press 1 rounded Tablespoon of the Panko mixture into the bottom of each muffin cup. Press a teaspoon into the cups to help form a crust. You can also do this with your fingers. Some Panko Mixture should be left over. 

Next, spoon 1 heaping Tablespoon Crab Mixture into each cup. To finish, sprinkle about a teaspoon of Panko Mixture over each muffin cup. 

Bake Crab Cakes until golden brown on the top and fully set. This should take 30 minutes. 

When cooked, cool pan for 5 minutes and run a knife around the edge of each muffin cup to loosen the Crab Cakes. Gently lift them out of the pan and transfer to the serving dish. 

As much as an hour before you are ready to serve Crab Cakes, dot each with a small amount of Easy Mustard Sauce* and garnish with centimeter long slices of Chives arranged in a crisscross shape as pictured above. Serve immediately.  

Easy Mustard Sauce*
Makes enough to dot 24 Crab Cake Hors D'oeuvres 

2 Heaping Tablespoons Low-Fat Mayonnaise
1 Heaping teaspoon Dijon Mustard
1/2 teaspoon Dry Mustard Powder, optional
2 Drops Tabasco Sauce or to taste
1/4 teaspoon Worcestershire Sauce

~Mix ingredients together and refrigerate until ready to use. 

What to do with any leftover Crab? 
Easy - our Open-Faced Crab Sandwich on thick toasty Bread is a quick, delicious and inspired dinner Sandwich the next day. Pickled Green Tomatoes and ripe Mango create an interesting sweet/salty dimension, and a few drops of Hot Sauce ties it all together with a kick. 

Open-Faced Crab Sandwiches with Mango and Pickled Green Tomato
Serves 2
Inspired by Beyond Sweet and Savory 

Photo: NK 

Ingredients: 
8-10 Ounces Back Fin Crab Meat
4 Slices Thick White Sandwich Bread or Brioche, toasted

1 Large Scallion, white and green parts chopped
1/2 Ripe Mango, cut into centimeter cubes
1/2 Small Cucumber, peeled and cubed
1 Pickled Green Tomato, cut into centimeter cubes
2 Tablespoons roughly chopped Cilantro
1/2 teaspoon Canola or Vegetable Oil
1/2 teaspoon Lime Juice 
Pinch Salt 

1/2 a Lime, cut in quarter wedges 

For the Mayonnaise
1.5 Tablespoons Low Fat Mayonnaise
1/2 teaspoon Lime Juice
1 large pinch Salt
Several turns freshly ground Black Pepper
3 Drops Tabasco Sauce

Method:
In a bowl, combine Scallion, Mango, Cucumber, Pickled Green Tomato, and Cilantro. Drizzle with Oil, 1/2 teaspoon Lime Juice, and add a Pinch of Salt. Mix to combine. 

In a small bowl, combine the Mayonnaise, Lime Juice, a pinch of Salt, a generous sprinkle of Black Pepper, and a few drops Tabasco. Mix. Gently fold the Mayonnaise mixture into the Crab Meat in a larger bowl. 

To serve, set two pieces of Toast on each plate. Spoon equal portions of the Crab mixture on each piece of Toast. Top with the Mango and Green Tomato Mixture. Sprinkle Generously with Pepper and optionally garnish with an extra slice of Mango. Serve with Lime Wedges for squeezing. Enjoy! 

Open Faced Crab Sandwiches with Mango and Pickled Green Tomato, Photo: NK

Extra-Curricular Cocktailing - Infused Alcohol & Simple Syrups

Homemade Bitters, Photo: NK

My best friend is mighty talented. By day, she's a Social Worker and Vocational Counselor who also has a specialty in Horticultural Therapy, not to mention a fierce green thumb.

In her spare time, she cooks healthy vegetarian meals, bakes some seriously tempting sweets, and dotes on her husband, dog, and cat, all in-between weekend camping trips and farming conventions. When I met up with her the other day, she matter-of-factly mentioned that she'd just decided to walk to meet me, you know, a hundred city blocks. She is the urban-frontierswoman I'll never be. 

Since her work results in her spending a good deal of time at the Horticultural Society of New York, she suggested I join her for one of their workshops. One that also happened to feature one of our favorite pastimes.

It was fun to be in a classroom with my besty again, since the last time was probably in fourth grade. Back then, we were ever teacher's nightmare what with our inappropriate outbursts and ill-timed giggles. We managed to keep it together for most of this engrossing class, but then again, some things really never change. 

Our Bitters, Infusions and Simple Syrups class was taught by Sarah Lohman whose very cool blog, Four Pounds Flour, focuses on Historic Gastronomy, or exploring historic recipes, food customs, and the stories behind centuries of food and drink across cultures. 

We learned a lot and Sarah was very entertaining as well. Among the highlights, I found out that it is super easy to infuse spirits with all manner of flavorings - herbs, fruits, even vegetables. Unsurprisingly, some hipster-ish looking dude even asked about infusing Bacon into Vodka. Apparently, this too is within reach. 

We even made our own homemade Bitters which are steeping as we speak. They should be ready in a few more weeks!

Mixing an Infused French 75,  Photo: NK

In today's post, we'll explore some fast recipes so that you too can create the  basic building blocks for mixing a great cocktail. Creating homemade Liquor Infusions and Syrups to enhance your mixed drinks is easier than you think. We'll even try our hand at an original cocktail with Basic Simple Syrup and my homemade Lemon/Lime Vodka. I like to call it a Grown Up 7 Up. Enjoy! 

*Basic Simple Syrup
1:1 Ratio of Water to Sugar 
(1 Cup Water to 1 Cup Sugar, etc)

~To create: heat water and Sugar over low heat until Sugar has fully dissolved, stirring from time to time. 

~To infuse: while Sugar and Water is heating add ingredients of your choice to impart flavor. This is best done with dry ingredients such as Citrus Zest, a Cinnamon Stick, and Herb, etc.

Check out this great Ginger Lemon Simple Syrup HERE. 

Homemade Sour Mix
By Sarah Lohman

2 Cups Fresh Lemon Juice
1 Cup Simple Syrup

~To create: Mix Lemon and Syrup and use in your favorite cocktail. The best way to use sour mix? Margaritas of course. I've also been know to enjoy a Whiskey Sour now and again. 


*NK's Own Lemon/Lime Infused Vodka
Makes 1 Cup (8 ounces)

1 Cup Smirnoff Vodka
Peel of 1/2 a Lime
Peel of 1/2 a Lemon
1 Wedge of Lime
1 Wedge of Lemon

~To create: Add Vodka to an airtight container. Squeeze and twist rinds over container to Let sit at room temperature for at least week, shaking from time to time. When ready to use, chill in the refrigerator and strain out solids. Enjoy with your favorite mixed drink.
Note -the higher the proof of your Vodka, the faster the flavors will infuse. 

Grown Up 7-UP
Yields 2 Drinks

Photo: Neurotic Kitchen

Ingredients:
8 Ounces Seltzer
2 Ounces Simple Syrup* +1 teaspoon Simple Syrup, divided

3 Ounces Lemon/Lime Infused Vodka*above
2 Lime Rounds for Garnish 

2 Lemon Wedges, for squeezing
2 Slices Lemon Peel for the Lemon twists


Method: 
Stir together Seltzer, 2 Ounces Simple Syrup, 3 Ounces of Lemon/Lime Infused Vodka and the Juice of 2 Lemon Wedges. 

Place Ice in two glasses and pour mixture over each. Take each Lemon Twist and squeeze/twist it over each glass. This action allows the essential oils from the Lemon Rind to be dispersed over the drink imparting an aromatic layer to the cocktail. When done, toss each Lemon Twist into the glasses and garnish with Lime Rounds. Finally, float a half teaspoon of additional Simple Syrup over each glass and serve. Cheers!

No-Stress Nibbles - Semi-Homemade Finger Foods

Mini Muffaletta Sandwiches with Caciocavallo Cheese, Photo: NK

Especially since our Sixties-Inspired Party Bites Post the other day, I've been on a finger food kick. 

Actually, this is is pretty much my baseline. Little nibbles are my absolute favorite - and for me, the best type of party is a cocktail party with small plates and lots of variety. 

I have trouble making decisions ...especially food related decisions, so a little of everything is my kind of meal. 

Now that spring is really here (NYC hit 65 degrees  the other day!), party season will no doubt be getting into full swing. To get you ready, today's post will focus on easy to prepare party hits that are based off a special store bought/ready made ingredient. Whenever I find a really smashing ingredient, I am always inclined to build several dishes around it, because when you start with amazing building blocks, it's hard not to turn out a great dish.      

I suppose today's post is the Neurotic Kitchen version of "semi-homemade,"      

and the winning ingredients are:

  Marconi Hot Muffaletta Mix                       AND                   D'Artagnan Black Truffle Butter 

Photo Courtesy of D'Artagnan
Available at www.dartagnan.com

 

Photo Courtesy of Marconi Foods

Available at www.marconi-foods.com

What joy was mine when I discovered Marconi Muffaletta mix at my favorite ever Italian Gourmet Store, Jerry's in Englewood, NJ (Check Jerry's out HERE). This store is so great that it will get its own post one of these days. For the uninitiated, Muffaletta is a type of sandwich that's famous in New Orleans. Said to have been devised by a Sicilian Immigrant (my people!) who owned a grocery store there, and so named for the large round roll the sandwiches were built on, Muffaletta is a delicious sandwich that includes a mix of Deli  Meats, often Mortadella particularly, Cheese, and a Pepper and Olive Relish that provides an incredible piquant flavor with a hint of spice. For more about the Muffaletta, click HERE.

I have been meaning to make Muffaletta relish for some time and doing my usual poking around the internet to research the sandwich itself. Time and again, however, I was deterred by the volume ingredients that the olive spread requires. That's why when I spied this ready-made Muffaletta Mix from Marconi, I knew my ship had come in. 

My mom had joined me on my Jerry's field trip that day and was a bit peckish by the time we returned home. Excited to sample my find, I tossed the Muffaletta mix on the only bread we had on hand, Challah, with some thinly sliced Mortadella. Holy moly did we swoon. Delicious, delicious stuff. Needless to say, when I was invited to a party the following week, I knew exactly what I'd be bringing. Now, all I'd need to do was adapt the Muffaletta to cocktail size. Step one was to add on a cube of tangy, salty Caciocavallo cheese both to anchor the toothpick and sandwich, and for extra flavor. Caciocavallo is similar to Provolone, the latter being more widely available. Step two -class it up all party-like with a parsley garnish. Step three? There's no step three except- presto! Instant cocktail nibble! So without further delay, here's the How To:

Mini Muffaletta Cocktail Sandwiches

Makes 12 Sandwiches - 1 or 2 per person is a good serving size

Ingredients:

12 Mini Slider Buns - Brioche is preferable if you can find them

1/2 Jar Marconi Hot Muffaletta Mix 

1/4 Pound Caciocavallo or Provolone Cheese cut into centimeter-sized cubes

1/2 Pound thinly sliced good quality Mortadella

12 small pieces of Italian Parsley 

12 toothpicks

Method:

Lay Mortadella slices in one layer and slice them in half down the middle.

Using on the bottom half of the Mini Brioche Buns, trim them to about one inch thickness and reserve remainder of bread for another use.

Spread each of the 12 pieces of bread with about 1 heaping teaspoon of Muffaletta Mix.

Take two halves of the Mortadella Slices and roll them up. Place on top of the Muffaletta Mix, crisscrossing one over the other. Next, place the sprig of Parsley in the middle of the two Meat slices and place a cube of Caciocavallo Cheese on top of the sprig. Secure the Sandwich by driving a toothpick through the Cheese and towards the bottom of the Sandwich. Enjoy!

 

Delicious Mini Muffaletta Sandwiches, Photo: NK

Herb and Truffle Butter Mixture, Photo: NK

Next up, an easy to assemble handheld cocktail bite that uses everyone's favorite cold cut - Prosciutto. What makes these Prosciutto Wrapped Breadsticks better than usual? Truffle Butter.  We prefer D'Artagnan brand. When mixed with fresh, bright Herbs and slathered over Breadsticks, this high-quality Black Truffle Butter provides an extra flavor dimension that makes for an hors d'oeuvre greater than the sum of its parts. 


Whenever I find D'Artagnan Truffle Butter, an ingredient I first heard about from Ina Garten, I like to store it in the freezer so it's ready to go whenever I get the urge. Another great way to use this delicious product is in this amazing dish that practically makes itself - Ina Garten's Tagliarelle with Truffle Butter. 

Prosciutto Wrapped Breadsticks with Herbed Truffle Butter

Adapted from Robert Irvine
Makes 16 Sticks, Serving Size 2 per guest 

Ingredients: 
3 teaspoons Fresh Italian Parsley, minced
3 teaspoons Fresh Chives, minced
3 Ounces Truffle Butter fully softened, preferably D'Artagnan Brand
Pinch of White Pepper (or Black is just fine too)
1 teaspoon Olive Oil
16 Plain Italian Breadsticks, (buy extra in case some are broken)
About 20 Slices thinly sliced Prosciutto (between 1/3- 1/2 LB)

Method:
Combine softened Truffle Butter with Fresh Herbs, Pepper and Oil. 

Using a butter knife, carefully spread the Butter Mixture about halfway down each Breadstick. 

Use a light touch or Breadsticks could snap.

Wrap one slice of Prosciutto around each Breadstick, covering all of the Butter. You can press small pieces of Prosciutto in as well to fill any gaps. 

Serve and Enjoy! 

Prosciutto Wrapped Breadsticks with Herbed Truffle Butter, Photo: NK

Meatless Monday - Grilled Cheese and Ramp Pesto Sandwiches

I recently learned that April 12 was National Grilled Cheese Day "here in the land of fake holidays," as Gothamist so cleverly noted. Well, then! Far be it from me to let such a momentous occasion pass unnoticed. 

As luck would have it, I'd already been looking for more ways to utilize my leftover Ramp Pesto, and incorporating it into one of the more sinful yet comforting sandwiches known to man seemed like a smashing idea. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto, Photo: NK

Turns out, our bright green Ramp Pesto with its bold, garlicky flavor and hints of Walnut and Parmigiana was the perfect foil to a gooey melange of mild Gruyere and tangy Asiago Cheeses. Diet this sandwich is not, but it is indeed a worthy way to interpret Grilled Cheese - or as I like to call it, the best thing since Sliced Bread. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto
Makes 2 Sandwiches

Photo: NK

Ingredients:
4  Slices Texas Toast of thick Brioche
1/4 Cup Ramp Pesto (Click HERE for Recipe)
1/4 Pound room temp Gruyere, grated
1/4 Pound room temp Asiago, thinly sliced
2 Tablespoons Salted Butter


Method:
Heat a large skillet over medium-low flame.

Place 4 slices of Bread on skillet and dot each with a 1/2 Tablespoon Butter. Wait until the Butter begins to melt and spread it with a knife around the Bread. Check bottoms of the Bread. Flip once it has become light golden brown.

Allow the other side of Bread to toast for a few minutes. Add an even mix of Gruyere and Asiago to two of the four Bread slices. 

Pull the remaining two Bread slices off the skillet and set aside. Continue to cook until Cheeses begin to melt. To help the Cheese melt faster, it's a good idea to lay the top of a pot over them to trap in the heat. I like to use a glass pot cover so I can see the progress.  

Meanwhile, spread the plain Bread Slices with an ample amount of Ramp Pesto. 

Ramp Pesto Spread, Photo: NK

Once the cheese has melted about 3/4 of the way through, place the Pesto slathered Bread slices on top of each of the two Cheese slices. 

Flip the Sandwiches again and press down on them lightly to fuse Sandwiches together. 

Continue to cook until Cheese is melted to your liking. Slice Sandwiches down the middle, serve, and enjoy!