Appetizers/Small Plates · Seafood

Steamed Crab Dumplings – Happy Lunar New Year!

Steamed Crab Dumplings
Hello Peeps!

I’m taking a quick break from the Fam Din recaps (told ya’ I would be making up for lost time!) to say Chúc Mừng Năm Mới!!

Steamed Crab Dumplings
Yes, it’s that time again…. Tết – the Vietnamese Lunar New Year!

Steamed Crab Dumplings
All of the my Tết prep has been dutifully followed.

The house is sparkly clean, the altar is up and I popped into the bank to get “new money” to fill the red lì xì envelopes for the munchkins.

Steamed Crab Dumplings
And OF COURSE, there has to be lots of “lucky” food!

There will be tons of noodles (longevity), fruit (auspicious) and Bánh Tét – steamed rice cakes (prosperity).

Steamed Crab Dumplings

And it wouldn’t be the new year if I wasn’t making lots and lots of dumplings that symbolize wealth. I’m fairly certain that I’ve made a couple hundred dumplings this month alone!

Steamed Crab Dumplings
Since the Year of the Pig rings in tomorrow, I thought I would take a moment to share with you these scrumptiously decadent dumplings I made for family dinner the other week.

Steamed Crab Dumplings
Seester T had requested some type of crab dumplings for her Fam Din menu (more on that soon) so I got to work creating a filling that was truly indulgent and delish.

Steamed Crab Dumplings
Since I wanted the crab to shine, I kept the filling quite simple and only supplemented the shellfish with beech mushrooms and cabbage. I did toy around with the idea of adding water chestnuts because I thought the added texture would be nice. But a quick convo with seestrah N had me doubting it.

Good thing too because I did a quick straw poll at dinner where I found out that most of my fam do not like water chestnuts. Who knew?

Steamed Crab Dumplings
I will also say that this is definitely one of the times that I skipped the dirty work and bought pre-shelled lump crab meat. Who the heck wants to be picking through shells to get a pound of pure, luscious crab meat?!?

I definitely didn’t!

Steamed Crab Dumplings

But it you’re up for it, more power to ya!

ps. I got mine at Costco. The quality is reliable and the price is reasonable.

Steamed Crab Dumplings
Once the filling was made, it was time to assemble. I did a little different fold on these dumplings that made them look like cute little pouches.

Steamed Crab Dumplings
I started off with my tried and true pleated method but then coiled the edges around to seal them up.

I was quite happy with how they looked after they steamed up. ❤

Steamed Crab Dumplings
I suggest serving them with a generous drizzle of my homemade Sichuan oil but even a quick dunk in my soy-black vinegar sauce was delish too!

Steamed Crab Dumplings
I got some solid feedback from the Fam on these so they’ll definitely be making appearances in the future. Added bonus – since the filling is so simple, they were actually quite easy and quick to make.

Though, I’ve got to give Costco some credit there for knocking out a few hours of manual labor. Thanks Costco!

Steamed Crab Dumplings
So with that, dear Friends– Here’s to a wonderful New Year! May yours be filled with health, prosperity, joy and endless Foodventures!

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Steamed Crab Dumplings
Makes approximately 45-50 dumplings

Ingredients:

2 cups finely chopped Napa cabbage
kosher salt
16 ounces cooked lump crab meat
4 ounces white beech mushrooms, chopped
½ tablespoon finely minced garlic
½ tablespoon finely minced ginger
1 tablespoon Shaoxing wine
2 teaspoons toasted sesame oil
1 tablespoons fish sauce sauce (more, if needed)
½ teaspoon black pepper
50 thin dumpling wrappers
serve with: chopped scallions, sesame seeds, Sichuan oil

Place the cabbage in a colander; sprinkle it with about ½ teaspoon salt and let sit over a bowl for 20 minutes. Wrap the cabbage in a cheesecloth or clean kitchen towel. Squeeze out and discard the excess liquid and place the drained cabbage in a clean bowl.

Add in the crab, mushrooms, garlic, ginger, Shaoxing wine, sesame oil, ½ teaspoon salt, fish sauce and pepper. Taste and add more fish sauce if needed.

Begin assembly of the dumplings. Lay one dumpling wrapper on a flat surface. Dip your finger in water and moisten the edge of the wrapper. Place about 1 tablespoon of the filling in the center of the dumpling skin. Pick up the dumpling, fold it in half and pinch the center together. Starting from the center, make about 4-5 pleats on the right side of the dumpling. Repeat with the left side of the dumpling so that all the pleats point towards the center. Wet one corner of the dumpling and wrap/coil the other end together. Pinch and seal so that it creates an enclosed pouch. Place the dumpling on a baking sheet and continue until all the filling/wrappers have been used.*

To cook, arrange the dumplings in a steamer (lined with cabbage leaves or parchment paper) and steam for 7-8 minutes. Transfer the dumplings to a platter and sprinkle the tops with scallions and toasted sesame seeds. Serve immediately with Sichuan oil or your choice of sauce.

*If you would like to freeze the uncooked dumplings, place the baking sheet directly into freezer for 2-3 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings are frozen, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time when steaming.

 

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Sunday Family Dinner

These are a few of Leo’s favorite things….

December 2017 Fam DIn
Pepperoni on pizza and cookie dough in ice cream–these are a few of Leo’s favorite things….

So when December’s Fam Din rolled in the day before our family’s big Christmas Party, we knew exactly what we had to make for the the little man’s 6th birthday. He was quite sure of what he wanted— pizzas, fatty steaks and cookie dough ice cream. Everything else, he left up to us.

Dinner also happened to fall on the night of the big game. And as Minnesota Vikings fans (SKOLLLLL!!!), very few other games mean as much as when we meet up with those cheese heads…I mean, those Packers.  <barf>

So we had the game streaming in every room.

December 2017 Fam DIn

And apparently we needed more coverage because the boys ran out before dinner started to pick up a new TV. Nothing special…just a ginormous 65inch flatscreen.

I’ve got to admit, it was quite humorous watching all of our men attempt to mount the TV to the family room wall.

But they did it and it worked!

December 2017 Fam DIn
Poor Nina….she wasn’t feeling so hot that day–she had the terrible cooties situation everyone seemed to be getting hit with. And because she’s so caring, she even shared it with me a few days later.

Thanks Nina.

Thanks 😦

December 2017 Fam DIn
Seestrah P and her fam made it down for the holidays this year so it was a full house!

It’s rare that all five siblings can be together in one place these days so we definitely try to make the most out of it when we are.

December 2017 Fam DIn

I don’t think Dad understood the message below when we said “OK, funny shot!”

¯\_(ツ)_/¯

December 2017 Fam DIn
While the game was on, the enormous TV was getting set up and the kids were running amok, we assembled a quick Charcuterie Platter…because it’s how we roll.

Truffle Salami from Trader Joe’s, Camembert, Toscano Cheese soaked in Syrah, Heirloom Grape Tomatoes, Olives, Truffle Marcona Almonds, and a few crackers.

December 2017 Fam DIn
In case you’ve ever wondered what down time at Fam Din looks like…..here you go.

Some chatting, some TV, lots of Mind Craft (despite our ban on devices!) and a little bit of dancing hair flips from Kaelani.

December 2017 Fam DIn
Of course, there’s lots of picture taking too.

December 2017 Fam DIn
And if your family is like ours — when we see peeps taking a group pic, we get FOMO and jump in.

Cue in Dad and T.

December 2017 Fam DIn
For the main appetizer (does that sound contradictory?), N made these little Spinach-Artichoke-Crab Puffs. Imagine rich spinach-artichoke dip mixed with lump crab meat—then surround it with flaky puff pastry and top it with more cheese and breadcrumbs.

Decadently delicious!!

December 2017 Fam DIn
LOOK! Nina arose from the dead!!!

It’s because she heard “Spinach-Artichoke-Crab Puffs” and shot right up.

December 2017 Fam DIn
Look at these two adorable munchkins.

December 2017 Fam DIn
And then Leia got Christmas’ed by her dad.

The look on her face is freaking hysterical.

December 2017 Fam DIn
Soon it was time to get the kiddos to prep their mini personalized pizzas.

December 2017 Fam DIn
There were lots of toppings from them to choose from — pepperoni, Italian sausage, caramelized onions, cheese, ‘shrooms and of course, homemade marinara.

December 2017 Fam DIn
It’s never too young to get them started with cooking…..because it means I can retire sooner.

December 2017 Fam DIn
Kaelani was so proud of her little pizza!

December 2017 Fam DIn
After the munchkins prepped, baked and ate their pizzas–we assembled larger ones for the grown folks to split.

December 2017 Fam DIn
Which means, throw EVERYTHING on and bake it up!

December 2017 Fam DIn
Which also included the leftover fillings from the Spinach-Artichoke-Crab Puffs.

Talk about decadent! They were delicious but super rich.

December 2017 Fam DIn
L slicing up pizza with flair!

December 2017 Fam DIn
As you may recall, birthday boy also requested steaks.

FATTY steaks to be exact.

December 2017 Fam DIn
So brother picked up a few prime steaks and dry aged them for a few days. He seared them on cast iron skillets that were screaming hot which gave them a beautiful crust.

December 2017 Fam DIn
And while they rested, he threw a bit of butter on top so that it could slowly melt and seep into all that beefy goodness.

December 2017 Fam DIn

Just a smidge of butter, right?

December 2017 Fam DIn
And I have to tell you guys, those were some of the best steaks I’ve had in a loooong time! The combination of great quality steaks that were dry aged to intensify the flavors were just fantastic!

December 2017 Fam DIn
Nina helped put the finishing touches on my Lentils and Arugula Salad topped with Burrata.

The funny thing that Dad often does when we cook for him is to look at the ingredients we use, ask what the name of it is, how to spell it—and then ends up taking a picture of it. He cracks me up.

December 2017 Fam DIn
See that photobomber in back?

December 2017 Fam DIn
Told ya…. FOMO.

December 2017 Fam DIn
If you ever have a doubt– throwing burrata on top of ANYTHING will always make it more delicious.

December 2017 Fam DIn

Quick pic of the spread!

December 2017 Fam DIn
So nice, I had to show you twice!

December 2017 Fam DIn
V’s face is hysterical in this pic. Now that’s true appreciation of one’s craft.

December 2017 Fam DIn
Don’t mind me while I stand in the corner taking pics and stealing bites off of people’s plates while drinking my Cosmopolitan (it was that month’s cocktail but of course, I forgot to take pics of them–DOH!).

December 2017 Fam DIn
V and Pops!

December 2017 Fam DIn
And the girls!

Minus Kaelani because at that point she was getting a bath to prep for bed. She was NOT happy about missing out on the rest of Fam Din.

Oh the woes of a 3 year old….

December 2017 Fam DIn

Speaking of missing out…..the fur babies were definitely not wanting to miss out on any of the good eats! Here they are patiently waiting for their grandpa to hook them up.

December 2017 Fam DIn
They didn’t get as much as they wanted (Dad can eat!!) so Nini hooked them up with all kinds of goodness!

December 2017 Fam DIn
Yeah…I realize they eat better than most humans but they are our bebes.

December 2017 Fam DIn
And then it was FINALLY time for dessert!

Leo asked for Cookie Dough Ice Cream for his birthday dessert. But here’s the thing, although P did one heck of a job making it from scratch, it’s not a dessert that those of us 13 and older were excited about. So she did us a solid and made us a second dessert – Alice Medrich’s Warm Mocha Tart.

YUMilicious!!

December 2017 Fam DIn
Um, T–hurry up and finish vacuuming or else Maya and Luna are liable to inhale the tart.

December 2017 Fam DIn
Look at birthday boy’s face!

Candle perched upon a huge scoop of his favorite ice cream –that he, of course, had seconds of.

December 2017 Fam DIn
And with that–another shenanigans filled, delicious Fam Din came to a close.

Happy, Happy Birthday Leonidas!

December 2017 Fam DIn

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This Month’s Family Dinner Menu

Cocktails: Cosmopolitans, Various Wine
Appetizers: Charcuterie Platter, Spinach-Artichoke-Crab Puffs
Entrees: Dry Aged Rib Eye Steaks, DIY Pizzas
Sides: Lentils and Arugula Salad topped with Burrata
Dessert: Homemade Cookie Dough Ice Cream, Warm Mocha Tart

Pastas/Noodles · Seafood

Spaghetti Aglio e Olio with Dungeness Crab

Spaghetti Aglio e Olio with Dungeness Crab
More times than not, you’ll find me rummaging around my pantry and fridge without a plan in mind of what to cook.

Odd for a food blogger?

Well friends, if you’ve been with me for awhile—my quirkiness must have seeped through the screen by now. So there’s really no hiding my “offbeat” approach to things.

Flashback to yesterday night when I was on the verge of turning into a gremlin from hunger. A full blown GREMLIN I tell ya! And I knew I only have a few minutes to pull something together before I passed out on the kitchen floor.

I needed a quick pasta — STAT!!!

Spaghetti Aglio e Olio with Dungeness Crab 2
In dire moments when I’m short on time (or just lazy), pasta aglio e olio is heaven sent! It’s a staple pasta dish from Naples where you infuse good quality olive oil with tons and I mean TONS of garlic and a bit of red pepper flakes. After your pasta is cooked, you toss it in the infused oil and add some herbs and maybe some grated cheese. I do versions of pasta aglio e olio all of the time –sometimes adding a bit of anchovy paste or capers or even a bit of chorizo.

But imagine my utter glee when I remembered that I had some leftover Dungeness crab from the weekend. I seriously squealed “YAYYYYY!” when I saw it in the fridge and did a little dance…… yeah, it doesn’t take much to get a happy dance out of this gal.

Spaghetti Aglio e Olio with Dungeness Crab 3
I proceeded with my standard steps for pasta aglio e olio and at the end, tossed in some of the sweet crab meat and just a few pinches of grated parm. I piled a huge mound on the plate, sprinkled some more pepper flakes on top, fresh lemon zest, chives and to add that extra level of decadence for a Monday night–a drizzle of white truffle oil.

HUMINAH! HUMINAH! HUMINAH!!!!!!

It was fantastic! The wonderful sweet and sea flavor from the beautiful Dungeness crab mixed with the garlic punch and bright freshness from the lemon zest—along with the earthy oil. It was all somehow hearty and light at the same time.

Considering I was on the verge of turning into a ravenous monster before/during the cooking process, I hadn’t bothered to take step by step photos to blog about it. But once done, it looked, well–damn sexy! So I took about 37 seconds to snap a couple of pics before inhaling it.

Not only did I manage to suppress the gremlin from emerging but I rocked out a pretty awesome dish in about 15 minutes. That’s a rather successful Monday in this gal’s book.

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Spaghetti Aglio e Olio with Dungeness Crab
Servings: 2

Ingredients:

kosher salt, divided
5 ounces dried spaghetti noodles, or other long strand pasta
3 tablespoons quality extra virgin olive oil
1 heaping tablespoon minced garlic
¼ teaspoon red pepper flakes, more to garnish
½ tablespoon grated parmesan or pecorino cheese
4-5 ounces cooked Dungeness crab meat
1 teaspoon fresh lemon zest
1 teaspoon fresh chopped chives
white truffle oil to finish*

Bring a pot of salted water to boil. Add the spaghetti noodles and boil for 8-9 minutes or until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

While the pasta boils, heat the olive oil over medium-low heat in a large skillet. Add the garlic and cook for 2-3 minutes to infuse the oil. Swirl the skillet often to ensure that the garlic does not burn. Add the red pepper flakes and infuse for another minute. Carefully pour in the reserved starchy pasta water, turn the heat to medium-high and bring it to a boil. Whisk the items together and then toss in the pasta. Stir and toss for about a minute and sprinkle in the cheese and 2-3 generous pinches of salt.

Remove the skillet from the heat and gently fold in the crab. Plate the pasta between two dishes. Sprinkle the tops of each serving with lemon zest, chives and drizzle with white truffle oil. If you do not have truffle oil, drizzle with some additional quality extra virgin olive oil.

Enjoy!

 

Sunday Family Dinner

Sunday Family Dinner: Duck, duck, …huh?

DSC_0105_2

One of the questions I’ve been receiving a lot over the past few months is….“Are you all still doing your Sunday Family Dinners?”

And the answer is—absolutely YES!

But the truth of the matter is……

Well, you see…..

So, the reason is………..

I’m a terrible Procrastinator.

DSC_0116_2

GAH! The cat is out of the bag!

It’s terrible, I know. Particularly because I spend hours a day scolding coaching college students on how to avoid procrastination.

Trust me, the hypocrisy irony is not lost on me.

Ugh.

Sunday Family Dinner

So yes…since my last Sunday Family Dinner post in July (insert puppy eyes, shamed face here), mi familia still converge at one of the seesters‘ home and get together to get our cookin’ and eatin’ on.

And it’s been darn delicious too.

I definitely don’t want to miss the opportunity to share the past dinners (for my own personal food diary motives and also to share some tasty eats) so I’m committed to posting one recap a week until I catch up.

So hold me to it!

Sunday Family Dinner

Our March fam-din theme was born the way most of ours come to fruition……..while we’re currently eating/feasting on that particular month’s dinner. Does any one else sit around the table with their family enjoying a meal while talking about what their next meal will be?

Just us? Figures…

Well, the theme for March started off with a single ingredient – DUCK. All the dishes were supposed to contain duck in some sort or fashion.

With the exception of dessert….because we may be adventurous but duck flavored dessert did not excite any of us.

Sunday Family Dinner

Since foie gras is now legal again in California, we were planning on having a variation for appetizers. But at the last minute, foie was no where to be found and we didn’t have the time to get it shipped to us. No biggie…we just had to make a few alterations.

Sunday Family Dinner

After doing a little research, I opted to pick up whole ducks from a local Asian grocery store as it was the most affordable route for us. Just a little FYI–most ducks sold at Asian grocers are Long Island (Pekin). So I swung on by our nearby 99 Ranch Market and picked up two duckies. Unfortunately, I didn’t realize that they still had their heads and feet intact until I got home.

<Gulp>

photo 2

I admit, I got a little nervous as I stared into their little eyes. But after a pep talk from big seester (more like a “c’mon, just do it!”), I put on my big girl pants and butchered/broke them down. After a quick thank you to the duckies for feeding us and the initial eebie-jeebies, I got over it. Hey, if I’m going to be a responsible carnivore, I’ve got to do the dirty work sometimes.

The main dish was to be a slow cooked sugo of duck with fresh hand cut pappardelle pasta. But since we had so much leftover duck “parts”, I decided to make a rich stock that would be used in the sugo.

Sunday Family Dinner

We even used the duck skin and fat to make crispy, salty duck cracklings–which were surprisingly easy and a darn delicious way to celebrate every part of the duck.

We opted to use Mario Batali’s technique for the cracklings which was kind of a confit-render-fry method. I highly recommend it.

Sunday Family Dinner

As always, we kicked off dinner with a cocktail. True, it wasn’t a duck themed cocktail but more of a nod to spring. I blended fresh mangoes, passion fruit, strawberries and fresh mint together to create a lovely tropical puree. I combined two parts of the fruit puree, 1 part vodka, 1/2 part coconut rum, 1/4 part fresh lemon juice and topped it all off with lemon sparkling water.

Bright, fresh, and packed a punch.

A duck punch.

Sunday Family Dinner

To keep from getting h’angry, we noshed on baked artichoke-lump crab dib with toasted flat bread.

Didn’t you know that crabs were the ducks of the sea?

Just kidding… wait–am I?

Sunday Family Dinner

And we also thought it may be a good idea to have some greens along with our meal. But our greens came in the form of —-

Cherry Tomatoes and Spinach….

Topped with Fresh Mozzarella….

With a shower of crispy Pancetta…

Studded with the freshly made Duck cracklings.

I mean C’MON guys…this salad was practically Vegan.

Sunday Family Dinner

As I mentioned before, there was fresh hand cut pappardelle pasta. Sure, Trader Joe’s sells a perfectly good, packaged dry pappardelle. But why do that when you can guilt your seester into making the pasta from scratch?

She actually used two recipes for the two batches. The first one from Food and Wine had a better flavor from the extra egg yolks. But we liked the texture better from the one we found here. It’s still a work in progress to find the best pappardelle recipe. Any suggestions?

Sunday Family Dinner

We used the pappardelle noodles to soak up all the goodness from the rich duck sugo that was topped with a bright herb gremolata. I’ll be sharing the recipe for the sugo this Friday.

Sunday Family Dinner

And finally, DESSERT!

We had a lemon-herb pound cake that was soaked in Grand Marnier. The cake was smothered with a whipped cream that had freshly made lemon curd folded into it. It was all then topped with a mound of sweet macerated strawberries.

Did you know the nickname for strawberries is duck-berries?

Is that too far of a stretch? 🙂

Sunday Family Dinner

And that, dear Friends, is a wrap on our “beak to tail”, all things most things Duck themed Family Dinner. I do promise to catch up on previous dinners as there is a lot of goodness to share!

Sunday Family Dinner

And how adorable are our munchkins?

 

This Month’s Family Dinner Menu

Cocktails: Tropical Rum Punch
Appetizers: Baked Artichoke-Lump Crab Dib
Entrees: Caprese Salad with Crispy Pancetta and Duck Cracklings, Duck Sugo over Fresh Papparedelle
Dessert: Lemon-Herb Pound Cake with Macerated Strawberries and Whipped Cream

Sunday Family Dinner

December Sunday Family Dinner – Party of 16

December 2013 Family Dinner

Have I ever mentioned that I’m the youngest of five kids? Four girls and one boy smack dab in the middle—wasn’t our brother so lucky?

Needless to say, it made quite the childhood experience with all of us growing up in one house with our parents, grandparents, aunties and uncles.

December 2013 Family Dinner

And it got even more crowded when 8-9 of us would cram into our Oldsmobile station wagon for our annual summer road trips from Minnesota to Texas to visit mom’s brother and his family. I don’t know how we all survived jammed into one car for so many miles (nearly 1200 each way!) but I guess anyone from a big family knows there’s no such thing as personal space. It may also have helped that it was the 80s and seat belt laws were non-existent!

I kind of wished we would have taped some of those road trips as I’m sure they would have been hysterical to look back at. We were kind of the Vietnamese version of the Griswolds.

December 2013 Family Dinner

Nowadays the five of us are a bit scattered around with my brother and his family in New York, one seester in San Francisco, two other seesters & their fams in Orange County and me in San Diego. And although we may never be able to recreate those old summer road trips to Texas, our Sunday Family Dinners have been one of our ways to start new traditions for our kids to look back at.

December 2013 Family Dinner

We’ve been going at this for about a year and half now, rotating the monthly dinners between the homes of my two seesters who live in Orange County. It’s been awesome that our sis from SF has flown down every few months to make our dinners but it’s a little difficult for our brother and his fam to make it from NY. But when we are lucky to have all of us for Sunday Family Dinner, it is quite the celebration–like the N’awlins Seafood Boil we did the first Fam Din we were all together. 50+ pounds of seafood…it was epic. Totally Gluttonous, but epic.

The whole gang was back together this past December to celebrate the holidays and spend some QT with each other. It’s probably the most time that the five of us have spent together in years!

December 2013 Family Dinner

We all attended our cousin’s baby’s first month celebration (Đầy Tháng), Mom’s death anniversary (ngày giỗ), a snow day in the mountains, Leonidas‘ (our brother’s son) 2nd birthday party, Christmas Eve festivities with the entire clan, the New Year’s Eve bash, endless meals in Little Saigon at our old favorite haunts, and of course– December’s Sunday Family Dinner.

8 siblings (including the sibs-in-law), 6 kids and 2 canine kids– a packed house again!

With all of the craziness that was going on, we tried to create a menu that had the least bit of stress and prep time. As for the theme, we did a slight homage to our N’awlins Feast and kept it open to EVERYTHING SEAFOOD! Well, except dessert….that would be a little too hardcore- even for us!

December 2013 Family Dinner

Dinner consisted of:

We kind of pulled everything together at the last minute but I think it was a definite Nguyen-er!

Now if we could just convince my brother and his fam to move back to Cali, we could have dinners like this all of the time!

1978Snapshot of the fam a few months after yours truly was born. I may have been the originator of the faux-hawk.

And a special HAPPY BIRTHDAY today to our seester, TUONG!

Oh those Capricorns…..

Appetizers/Small Plates · Salads · Seafood

Spicy Crab & Avocado Salad

Spicy Crab & Avocado Salad

More times than not, I’ve got a lot to say about everything. And when it comes to food– fuggedaboutit!

But then there are times when I take a bite of something and there are really just no words needed. Like with this Spicy Crab and Avocado Salad. MMMMMMM!!!!!!

Spicy Crab & Avocado Salad

TONS of sweet lump crab meat, paired with the creaminess of avocado, a slight crunch from the serranos and a kick of spice. Perfection!

Okay, okay. Maybe I do have a few words but trust me, one bite and you’ll know exactly what I mean.

By the way, in case you’re wondering–Why do I call this a “crab salad”? Well…the same reason why they call chicken salad, “chicken salad”. And yes, I may be trying to avert the question. 🙂

Laters!

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Spicy Crab and Avocado Salad
Serves 2

Ingredients:

5 ounces cooked lump crab meat
1 scallion, diced
1 teaspoon finely minced serrano pepper
1 tablespoon mayonnaise
1 teaspoon hot sauce
½ tablespoon lime juice
¼ teaspoon Old Bay Seasonings
kosher salt and pepper to taste
1 large avocado, halved and seeded
garnish with chives and additional Old Bay Seasonings

In a bowl, gently combine the crab, scallion, serrano pepper, mayonnaise, hot sauce, lime juice and Old Bay Seasonings. Taste and season with additional salt and pepper. Refrigerate the crab mixture for 30 minutes.

Spoon half of the crab mixture into each of the avocado halves. Sprinkle with a dash of Old Bay Seasonings and top with chives. Enjoy!

Seafood

Sriracha Crab Cakes–Bringing the heat to Valentine’s Day!

Sriracha Crab Cakes

Oh l’amour…..

However, if you’re like the gazillion of other folks out there, you may be still scrambling to solidify your plans to woo your loved one.

So let a sistah help you out……..skip the overpriced restaurants with the “meh” prix fixed menus and jump in the kitchen to cook a delish meal for your sweetie.

Sriracha Crab Cakes

But that doesn’t mean you need to slave away in the kitchen all day to impress your Boo. In fact, not only are these Sriracha Crab Cakes super easy to make but they are sure to BRING THE HEAT to your Valentine’s Day!

The crab cakes are jammed pack with lump crab and have a wonderful kick of heat from the Sriracha and jalapenos. Oh yea…..

Sriracha Crab Cakes

Pair them with a bright bottle of bubbly and chocolate covered strawberries and BOOM! Instant recipe for love.

You’re welcome 🙂

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Sriracha Crab Cakes with Spicy Remoulade
Serves 2 entrees or 4 appetizers

Ingredients:

Crab Cakes:
1 tablespoon Sriracha hot sauce
1 large egg white
2 tablespoons sour cream
1 tablespoon mayonnaise
2 teaspoons lemon juice
1/8 teaspoon paprika
1 garlic clove, finely minced
12 ounces cooked lump crab
1 red jalapeno, seeded and minced
2 scallions, chopped
2 tablespoons chopped parsley
¾ cup panko breadcrumbs, divided
kosher salt and black pepper to taste
4 tablespoons vegetable oil
2 tablespoons unsalted butter

Sauce:
½ cup sour cream
1 tablespoon mayonnaise
½ tablespoon Sriracha hot sauce
2 pinches cayenne pepper
1 teaspoon fresh lemon juice
kosher salt and black pepper to taste

Begin preparing the crab cakes by whisking together the Sriracha, egg white, sour cream, mayonnaise, lemon juice, paprika, and garlic. Once combined, gently fold in the crab meat, jalapeno, scallions, parsley and ¼ cup of the bread crumbs. You may add additional breadcrumbs if the mixture is too wet. Season with salt and pepper to taste. Divide the mixture into fourths and form each portion into equal sized patties. Dredge the crab cakes with the remaining breadcrumbs. Cover the crab cakes and refrigerate for at least 30 minutes.

Prepare the sauce by whisking together the sour cream, mayonnaise, Sriracha, cayenne and lemon juice. Add salt and pepper to taste and refrigerate for at least 10 minutes.

Heat a large skillet or cast iron on medium heat. Melt the 1 tablespoon butter into 2 tablespoons oil, swirling the liquid around the skillet. In batches, fry two of the crab cakes for 3-4 minutes on each side, until they are golden brown and heated through. Remove the crab cakes and wipe the skillet with a paper towel before adding the remaining butter and oil. Fry the remaining two crab cakes.

To plate, drizzle some of the sauce of each over each of the crab cakes and sprinkle additional chives and minced jalapeno over the top. Serve with additional lemon wedges.