Thursday, April 4, 2013

Southern Crab Cakes with Corn-Avocado-Black-eyed Pea Salsa -- Foodie Friday -- April 5th


I spent my early childhood in New Orleans, and in later years, I shuffled between Tennessee and Orange Beach, Alabama. So it's no wonder that "crab meat" is synonymous with "comfort food."


This week, I'm bringing two recipes to Foodie Friday: crab cakes and avocado-bean salsa.
 
My eldest son, Chef Trey, lives on the Carolina coast, and he gave me both recipes. If you love cornbread and barbecue, be sure to check out his fantastic dish, BBQ Cornbread Casserole.
(I was dealing with a picky eater and added cheese
to one half of the dish.)



 
Crab Cakes

2 cans white crabmeat (I bought Reese all-white crab meat; add 1 more egg if you use fresh lump crabmeat)
1 c plain bread crumbs
1 egg, beaten
1 c. chopped onions/green peppers/celery mix, sauteed in oil-and-butter
Land O' Lakes unsalted butter (or bacon drippings)
Canola oil
1/2 cup Panko bread crumbs
1 T mayonnaise
1 T sherry (or cooking sherry)
salt and freshly ground pepper (to taste)
Tabasco (to taste)

In a large frying pan, add 2 T. butter and 2 T. canola oil. Add raw vegetables and sautee until onions are clear and veggies are tender. Set aside
to cool. Drain crabmeat in colander, then pour sauteed veggies over meat. After draining, place meat and veggies in a deep mixing bowl. Add 1 beaten egg and mix. Add mayonnaise, sherry, salt, pepper, and Tabasco. Blend. Add breadcrumbs and mix. Shape mixture into patties and roll each pattie in Panko bread crumbs (I spread the crumbs onto waxed paper).

Into a large skillet, add 2 T butter and 2 T oil. Heat on medium flame. Add crab cakes. Cook 3 minutes or so on each side. You may have to flip the patties more than once. Remove the patties.

Avocado-Corn-Bean Salsa

Note: For a more blended taste,  prepare the salsa early in the day and refrigerate.

1 c. canned yellow corn niblets (if you use fresh corn, shuck and silk 3 ears, then boil them in lightly salted water and cut the kernels from the cob. You can also roast the corn.)
 
1/2 can black eyed peas (drained)
1/2 chick peas (drained)
1/2 cup green pepper, chopped
2 medium tomatoes, chopped
2 avocados, chopped
1/2 cup chopped red onion
juice of 1/4 lemon
1 teaspoon white granulated sugar
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
salt and pepper
cilantro or flat-leaf parsley (optional)

Drain niblet corn (or prepare fresh corn) and place in deep mixing bowl. Add drained peas, chopped tomatoes and avocados. Squeeze lemon juice over mixture. In a small bowl, whisk olive oil, vinegar, and sugar. Salt and pepper to taste. You might need to adjust the sugar and salt. Pour vinaigrette over the corn-bean-avocado mixture and stir. Refrigerate at least 1 hour. Spoon over crab cakes.

Click for Printable Recipes.


 

For a memorable meal, serve crab cakes with cole slaw and hush puppies. 

 

** If you make this recipe (or any Rattlebridge recipe), send me a photo, and I will feature it on the blog, Facebook, or Pinterest.
 
Foodie Friday Linky Party Guidelines
If you'd like to participate in this week's Foodie Friday, click HERE to read the guidelines and FAQs. If you have trouble linking, visit http://support.inlinkz.com and
Inlinkz will be happy to walk you through the process.
** "Pinners" please go to the source blog to pin and credit the bloggers/photographers for their work.

** If you are participating in the linky party, please visit at least two other Foodie Friday participants and leave comments.
 
** By adding your link to Foodie Friday, you are agreeing that your recipe and photography are original. Additionally, you are granting this blog permission to include a photo of your FF recipe without monetary compensation in a "Spotlight" feature. There will *always* be a link to your blog post.

Check back during the week, when Rattlebridge will post a Foodie Friday "Spotlight" feature.

**On Thursday evening and Friday, several FF recipes will get shoutouts on Rattlebridge Farm's Facebook page, Twitter, and Pinterest. 


** Foodie Friday is celebrating its 4th anniversary next week, April 11-12th (a bit belated this year). Hope to see you!
**Look for a great giveaway.
 
**Plus, I will introduce Foodie Friday's
new co-host.


 
Be sure to click HERE for last week's Foodie Friday Spotlight Recipes.

Happy Recipe Hunting!











Pin It

BBQ Cornbread Casserole

44 comments:

  1. I can't get the back link to work. I've tried several times. I don't think something is working properly with the linky.

    ReplyDelete
  2. oh my that looks fabulous! its a very wet rainy day on the coast and i am starving... if only i wasn't too lazy to drive an hour to get the fixins, instead i will just like my fingers and pretend i already made them... delish delish delish!

    ReplyDelete
  3. I have been craving crab cakes. These look so good! The salsa sounds wonderful too.

    ReplyDelete
  4. Hi Michael Lee! OH, yummy! Your crab cakes look so delish. Lump crab meat abounds right now on our little island! The salsa sounds good too! Wish I had something yummy for your party. But...I did make your cheaters cake for Easter and it was so good!
    Be a sweetie,
    Shelia ;)

    ReplyDelete
  5. Hi ML,
    I can't link up, I have a link back to the party, but it keeps saying I don't. Tried 4 times. Boo hoo!
    I posted a delicious Sour Cream Apple Pie with Cinnamon Streusel. I made it for Easter.

    Your crab cakes look wonderful, I love crab cakes! I'll try to remember to come back later and try again!

    ReplyDelete
    Replies
    1. I've emailed Inlinkz to see what I'm doing wrong. Thanks for your patience!

      Delete
  6. Oh, how delicious. Love crab cakes!!!

    ReplyDelete
  7. The crab cakes and salsa look scrumptious! I'm going to check out the BBQ Cornbread Casserole. Thanks for hosting and happy Foodie Friday!

    ReplyDelete
  8. This looks and sounds delicious! I am going to share with my daughter - they LOVE homemade salsa! I do appreciate you hosting,
    Kathy

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  9. Your crab cakes look beautiful Michael! Have a great weekend:@)

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  10. Your crab cakes look delicious! Thank you for hosting!
    Sherry

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  11. Oh my! You have me craving crab cakes now, and I won't be satisfied until I get my fix. We used to live on the coast of SC and I miss fresh seafood. The salsa looks fabulous, too, and I will have to give it a try!

    ReplyDelete
    Replies
    1. We are inland, too. I tried this recipe with canned (white meat) and fresh--very different results! We all agreed that the canned was better, though it's hard to say why! The fresh was dry, and I should have added another egg.

      Delete
  12. goodness these look amazing I could eat several with about pund of that fresh veggie salsa.

    Hey ML,I miss the features?
    I know it was probable too much trouble,just wondering if you're thinking about starting back with features?

    Anyway thanks for hosting fun foodie friday!

    ReplyDelete
    Replies
    1. Glad you found it! I was still a little afraid to feature a photo without permission each time, so I added a note this time that granted me the priviledge of using photos and blog links for spotlights. I'm happy you've enjoyed this feature!

      Delete
  13. oh I see,it's the spotlight features,going to look now.

    ReplyDelete
  14. I love crab, and I can't tell you how many times I bought a can to use and those cakes never got made as I ate the crab meat 'as is'. ;-) Thanks for hosting each week.

    ReplyDelete
    Replies
    1. I know! LOL I had trouble keeping Bandwidth out of the crab.

      Delete
  15. wow your revovation is going great,looks wonderful..you are certaintly going to have a beautiful home

    ReplyDelete
  16. Thank so much for letting me join in. I have been wanting to make crab cakes and you have inspired me.

    For those of us that had problems with linking up - I believe the problem is with the size of our photos. Try cropping it a little smaller than the auto crop - that worked for me.

    ReplyDelete
    Replies
    1. If you make the cakes, send me a photo, and I'll feature it on the blog or Facebook. Thanks for the tip about the cropping!

      Delete
  17. I love crab cakes and those look delicious! Thanks for hosting!

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  18. Those crab cakes look wonderful! With gluten-free Panko bread crumbs, it's super easy to make these gluten free. I've linked up my roundup of Top 20 (+) Gluten-Free Hot Cross Buns recipes. Yes, this is late, but it would be a shame to only make Hot Cross Buns on Easter. ;-)

    Thanks for hosting, Michael! I saw a post of yours on FB and knew I had to get back over here and link up. It's been a while. Have a great weekend!

    ReplyDelete
    Replies
    1. So glad you're here! We love Hot Cross Buns all year round, too. Thanks for adding your "Top 20." We'll enjoy it!

      Delete
  19. Oh wow Michael, Orange Beach is our home away from home! That is my favorite place to be! Crab cakes are definitely standard menu fare there and yours look so good! We are headed to OB next weekend to kick off the season, can't wait. The bbq cornbread casserole sounds right up our alley too! Thanks for the party!
    Jenna

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  20. I am so fortunate that we live close enough to the Gulf Coast that I can get fresh crab meat year round and I definitely want to try your recipe for crab cakes. I have roots in New Orleans too so fresh crab is in my blood. Thank you so very much for mentioning my blog on your facebook page and your kind words with your comment on my blog. So very kind of you. I am loving following how your rennovation is going. Thanks again. Carolyn/A Southerner's Notebook

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  21. Love that salsa recipe! I'll take any excuse to use avocado!

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  22. Both of these recipes sound delicious, and now I'm craving crab cakes. The avocado salsa sounds so good that I think I could eat it as a side dish.

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  23. The last time I made crab cakes it took me forever to find something to top them with. This I will be trying! The BBQ Cornbread Casserole has all the flavors I love. Happy Foodie Friday!

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  24. How lucky to grow up where crab cakes were on your menu often. I could certainly get used to having it more often and your recipe looks delicious and so pretty too.

    I've linked Moroccan Citrus Chicken. Thanks for hosting and have a lovely weekend.
    Sam

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  25. My hubby doesn't eat much seafood, but he will eat crab cakes...your look phenomenal!

    ReplyDelete
  26. Maybe it's a blonde thing but I can't add my link because I don't have a back link and I don't know how to fix it.













    I'm having trouble adding my link today because it says I don't have a back link. Maybe it's a blonde thing, but I can't figure out what a back link is or how to add it......
    Sam






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  27. I'm from the East Coast and I love crab too. Just had some Maryland style crab cake will have to try yours... sounds delicious. Thank you so much again for a lovely party.

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  28. We love crab cakes and your son's recipe sounds fantastic. As usual, your photographs are mouthwatering :) Love the flavourful salsa too! This week I've shared an old fashioned Banana Cake. Thank you for hosting, and have a lovely weekend!

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  29. Your beautiful photos have me wanting crab cakes for breakfast. We have our wonderful Dungeness crab here in the Northwest and we all love our cakes. That salsa is a must try.

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  30. Oh my ,goodness! If you don't know how to make a girl's mouth water here @ 9AM on the west coast... I want, I want!! Gorgeous photos and delightful recipes missy ~ I would be so happy to partake. :) Thank you for hosting us, and have a lovely weekend!! xoxo~ Mari

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  31. Now I know what to do with that can of crab that my husband got at Costco. I was afraid that crab cakes had to be made from fresh crab. I'll try this. I've just discovered your blog and look forward to looking back to more beautiful pictures and recipes.

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  32. These crab cakes look fabulous. We'll be making these soon. '-)

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  33. Thanks for another great roundup! Your crab cakes look to die for.

    ReplyDelete

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