Wednesday, September 28, 2011

foodie wednesday: clams & crab cakes

last week, craig & i had my parents and my sis, hannah, over for a seafood feast.  we enjoyed steamed clams as our appetizer and then had crab cakes and a garden-fresh salad for dinner.  of course, dinner was accompanied with glasses of white wine and lots of good conversation & laughs : )


clams with white wine & garlic

1 lb little neck clams, rinsed & cleaned
1/2 cup dry white wine
2 cloves garlic, chopped
1 shallot, chopped
3 tbsp butter
salt
juice from 1/2 a lemon
other 1/2 cut into wedges

1. melt 1 tbsp butter in a medium pot over medium heat.  add the garlic & shallots, season with salt and cook for 2-3 minutes until mixture is fragrant.


2. add wine & lemon juice and increase heat to medium-high until liquid comes to a simmering boil.


3. add clams and cook, covered, for 5-7 minutes, until clams have opened.  (discard any clams that are still closed!)  while clams cook, melt the final 2 tbsp of butter and pour into a small bowl.

4. using a slotted spoon, transfer clams to a large serving bowl and pour the broth into a small bowl for dipping.

5. serve clams with shallot-garlic-broth and butter for dipping and lemon wedges.

i loved scraping the bottom of the broth bowl to get some shallots/garlic for my clam.  with a squeeze of fresh lemon, i was good to go!


low-carb crab cakes

crab cakes often rely on breading to give them bulk.  this recipe relies on awesome, lump crab to make these cakes extra delicious : )

1 lb lump crab
2 large eggs
2 (heaping) tbsp grainy mustard
1/2 cup grated parmesan
1/2 cup panko bread crumbs
salt & pepper

preheat oven to 400 degrees

1. in a large bowl combine the crab, eggs, mustard and parm.  season with salt & pepper.


2. once evenly combined, form crab mixture into patties.  i opted for 8 large cakes.

3. put bread crumbs in a shallow bowl and lightly coat each patty.

4. spray a baking sheet with non-stick spray and arrange cakes.

5. bake for 25-30 minutes, flipping once half way through baking.  crab cakes should be golden brown and scrumptious looking!


enjoy with horseradish mayo, light ranch dressing or even guacamole...and a lemon wedge, of course!


our seafood feast was seemingly decadent, but actually rather wholesome.  with the proper combination of decadent ingredients, you can enjoy both a healthy & deliciously fulfilling meal.



bon appetit!

3 comments:

  1. Yuuummmm crab cakes. They look delicious :)

    ReplyDelete
  2. mmm, i love seafood!! sounds like a great evening :)

    ReplyDelete
  3. Oh my goodness my favorites!!!! I love seafood. Shrimp, crab, crab cakes, clams, mussels......uh I'm hungry xo

    ReplyDelete

hello there. thank you for your comments - i love reading them.

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