Cooking with GK, Part I: crab cakes

by GK on March 30, 2009 · 7 comments

Anyone who knows me well knows that I love to eat. As this picture shows, I’m not always the neatest about it, but I do put away a lot for my weight. I’ve won contests, you know.

If you’ve heard me give dating tips, you probably know I’m a big fan of making dinner at home. It’s cheaper and more interactive than going out for dinner, and let’s just say the opportunity for intimacy is a lot greater from her apartment than from Buca di Beppo.

I’ve learned plenty of simple and tasty dishes along the way, and from time to time I’ll post a recipe that even you fast-food lovers can make. My first recipe will be one of my favorites: crab cakes. Not that I’m trying to impress women when I talk about my cooking, but when I tell them crab cakes are my specialty, they often get excited. Little do they know how easy they are to make. Here you go:

Crab cakes

Preparation time: 15 minutes + 30 minutes chilling

Total cooking time: 6 minutes

Serve with: white wine or a light beer

Ingredients:

  • 2 eggs, lightly beaten
  • One 10 oz can of refrigerated crab meat, drained
  • Half an onion, finely chopped (it’s OK if you cry)
  • 1 tablespoon mayonnaise
  • 1 teaspoon chili sauce
  • 1 cup breadcrumbs
  • oil for shallow frying
  • lime wedges for serving

Directions:

  1. Combine  the eggs, crab meat, onion, mayo, chili sauce and breadcrumbs into a large bowl and stir well. Season with salt and black pepper. Using wet hands, form the crab mixture into flat patties (Get her to help! I like getting my hands dirty on dinner dates). Cover the patties and put them in the fridge for 30 minutes.
  2. Heat the oil in a large, heavy-based pan until a cube of bread dropped into the oil browns in 15 seconds. Cook the crab cakes over medium heat for six minutes, or until golden brown on both sides. Drain well on crumpled paper towels. Spritz the crab cakes with the lime and eat with salsa.
  3. Let her thank you. 

{ 7 comments }

1 Dbugger tr March 30, 2009 at 4:49 am

Im really thinking about cooking for girls, even though usually I invite them to cook for me 😀

I think it would give a lot of flare to these cooking posts if you uploaded in some kind of youtube video!

2 Beider March 30, 2009 at 8:21 am

Not too much into sea food myself but it does sound interesting. At least it sounds fast to make which is always a winner.

Personally I can’t cook that many fast to make meals, but I do have one party favourite that I like to make when I have many friends over. It is always a hit.

I will follow your layout to make it easy to read.

Risotto with pesto chicken wrapped in bacon

Preparation time: 15 minutes

Total cooking time: 20-40 minutes

Serve with: white wine or a cold beer

Ingredients:

* Chicken (one and a half piece per person)
* Bacon (two strips per chicken piece)
* Pesto (One jar per five chicken pieces)
* Risotto rice (or very small round rice) – 400g
* Onion – 2 medium ones
* Butter – 200g
* White wine (for cooking) – 4 dl
* Bouillon (broth) (I prefer chicken, but any kind you like will do) – 2 to 3 liters
* Parmesan (aka. Parmigiano-Reggiano) cheese – 200g at least
* Salt and pepper

Directions:

1) Prepare the chicken first. Clean it up then rub it in the pesto and wrap two strips of bacon around it (This is dirty work, but use your hands and get it properly rubbed in). You can use rope to tie the bacon to it but it is not really needed.

* If you know how to cook risotto then you are set now, no need to read the rest. But for the sake of completion I have included it.

2) Start by getting a huge bowl and then put around half the butter in it. Once it is melted throw in your finely chopped onion and let it fry until it is slightly golden.

3) Once the onion is golden add the rice and turn down the heat to a low setting. Keep stirring it at this point until it is done (Yes it is heavy work). The rice should become a bit whiter, if it doesn’t don’t worry just add around 2dl of wine after a minute or two.

4) When the first batch of wine is starting to dry out (not so much that the risotto burns) add the rest of the wine. Then when that dries out keep adding bouillon until the risotto becomes reasonably soft (this takes some practice). Finally add the rest of the butter and taste it to your preferences with parmesan, salt and pepper.

5) When you are about to complete the risotto fry your pesto chicken with bacon on rather low heat in the pan. Bacon burns faster than the chicken cooks. You can also BBQ them if you prefer, also tastes great.

Risotto is also a very variable dish, you can add lots of things in it to adjust it for your preferences. For instance some people like adding mushrooms.

PS. This works great as a party dish for multiple people as making larger amounts of risotto is not really a lot more work. I’ve made this for up to 12 people without much trouble. However this might not be the best date food as it is very filling and you usually won’t feel like doing any exhausting physical activity for a while afterwards.

3 GK March 30, 2009 at 3:53 pm

Good idea, Dbugger! I could be the Rachel Ray of the pickup community. I’ll try that for the next one.

Beider: Interesting risotto dish. I make some crab risotto, myself (you may detect a seafood theme here).

4 Gerry April 2, 2009 at 7:10 pm

I’m not much of a cook but every now and then I see a recipe and think “I can do this!” Actually, there’s some crab meat in my kitchen (my sister’s studying to become a chef) so I’ll try this out during the weekend.

One question, though…what chili sauce do you use? ’cause, I can think of 20 different chili sauces: I’m Mexican. 😀

5 GK April 3, 2009 at 2:29 am

Have fun with it, Gerry! It really is easy to make. As for the chili sauce, I’m a total gringo, so I just pick out the Heinz bottle in the supermarket. :) I’m sure you can find something better.

6 Erich aka Commando April 28, 2010 at 3:08 pm

Alright buddy, I finally tried making your crab cake recipe. I had problems getting the ingredients to stick together, so I added another egg and some more mayo to the mix. I ended up making crab balls instead of patties, because they stayed together better. I thought they turned out well.

http://www.facebook.com/#!/photo.php?pid=5715435&id=508075931

7 GK April 29, 2010 at 12:15 am

Yeah, I’ve been adding a litttle more mayo since I posted that recipe, for the same reason you mentioned. I hope your balls make a big impression!

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