Monday, March 23, 2009

In the Kitchen w/ Kelly: Crabless Cakes

I have never tried crab and can't say I plan on it. My only experience with faux crustacean was a veggie crab croquette special at the Royal Tavern a year ago. I recall that it was delicious. I assumed that Connie's Zucchini Crab Cakes wouldn't be anything like the real thing, and that I would not have a frame of reference to go by, anyway. Still, dash Old Bay on something fried and it pleases me.

After collecting zucchini, onion, lemon, and a loaf of crusty Sarcone's bread from Sue's Produce Market on 18th St., we set to work on the zucchini cakes. The recipe was a breeze, the bulk of the work in shredding the veg into mountains of zuke. They came together nicely, with the recipe for 5 servings yielding a dozen patties.



We placed the patties on a towel to soak up the extra oil. Crispy on each side, the green middles were lush and delicate. I whipped up a quick dijon tartar using lemon juice, dijon mustard, and Vegenaise to taste, which we spread on Sarcone's for a po'boy style meal.

When three sticks of zucchini becomes heaven

The zesty cakes were met with acceptance by a crab-card-carrying judge. "This isn't zucchini," he added, demanding to know exactly what I had added. The Old Bay bread crumbs had pulled tricks. So while the odds are slim that I'll ever try crab, it must be some kind of tasty.

1 comment:

Allan Smithee said...

thought you might find this Qoute of the Day interesting...

"There is no [legal] protection for these animals as the presumption is that they cannot experience pain."

BOB ELWOOD,
Zoologist at Queen's University in Belfast, on new research showing crabs not only suffer pain but retain a memory of it


http://www.time.com/time/quotes/?cnn=yes