Food for the Soul

Hey everyone! I am still stuck on the southern food, it's just so darn good! Nothing beats soul food. Don't count calories but rather count how many bites you have left on the plate before you go for seconds. That's what eating is about, enjoying every bite! If you are worried about calories or something else silly, take a walk around town...but don't cut the flavor to cut calories-that is just my humble opinion and I seem to be in good shape. That being said here is a recipe for out of this world crab cakes with a creamy dipping sauce that is sure to please your taste buds; these are jam packed full of flavor! 

New Orleans Style Crab Cakes:

Ingredients:

450g cooked crab meat 

1 red pepper, very finely chopped 
2 sticks celery, very finely chopped
1 tablespoon parsley, very finely chopped

100g fresh white breadcrumbs

1-2 tablespoons chives, very finely chopped

5 spring onions, very finely chopped (white and green parts) 
1 red chilli, de-seeded and finely chopped
1/2 tablespoon New Orleans spice mix 

2-3 tablespoons mayonnaise  
Polenta and some more spice mix for coating

Veg. Oil for frying

New Orleans Spice Mix:

2 tablespoons kosher salt
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons garlic powder
1 tablespoon cayenne pepper
1/2 tablespoon white pepper
1 tablespoon dried thyme
1/2 tablespoon black pepper
1 tablespoon dried oregano

Method:

1. Soften the red pepper and celery very gently for about 15 minutes until lovely and soft but not colored. Set aside and allow to cool.
2. Pick through the crab meat to check for any pieces of shell, then place in a large bowl. Add all the other ingredients, including the softened veg (when cool), plus some salt and pepper. Mix well and taste for seasoning.
3. Form into cakes and set aside to chill in the fridge for an hour.
4. After the cakes have been chilled, cover a plate with polenta, then add another half tablespoon of New Orleans spice mix and mix it together. Coat each crab cake in the polenta and spice mix by turning it over in the mixture and dusting off any excess.
5. Heat about 2 cm vegetable oil in a heavy based frying pan and cook the cakes for a few minutes on each side until golden and crisp. Cook them in small batches that way you don't crowd the pan which will lower the temperature of the oil. 
6. Drain the cooked cakes on a paper towel then keep them warm in a very low oven while you cook the remaining crab cakes.

Lemon-Dill Dipping Sauce:

Ingredients:

1/2 cup light sour cream
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon grated lemon zest
1/2 teaspoon each Old Bay Seasoning 

1/2 teaspoon hot horseradish
Pinch of ground black or white pepper

Method:

1. Whisk together all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.

Bitter mood makes bitter food! So fucking smile! :D