The King of Crab Cakes

The crab cake is the culinary crown jewel of Maryland, and also the first real dish I ever cooked as a kid. So naturally, it has a special place in my heart. For a recent dinner party, I changed up my usual repertoire, using panko bread crumbs in place of regular ones, and baking the cakes instead of pan-frying them. As a finishing touch, I drizzled them with melted Old Bay butter and topped them with a dollop of tangy tartar sauce.

These crab cakes are fantastic on their own, sandwiched between a toasted bun, or atop vegetables. Here I served them over a salad of butter lettuce with garlic croutons, roasted corn, and fresh parsley, all tossed in a light herb vinaigrette.

If you happen to have an extra crab cake (which is unlikely), it makes the perfect filling for a morning-after omelet. Simply break up the cake, add whatever vegetable you may have on hand (such as tomatoes, bell peppers, or corn), and tangy goat cheese, and throw the whole mixture in the skillet with a few eggs for one incredible scramble or an elegant omelet.

Cakes:
1 lb lump crabmeat
1 egg
1/4 tsp dry mustard
2 tblsp mayonnaise
1 tsp lemon juice
1 tblsp dijon mustard
1 tblsp melted butter
1 tsp Old Bay seasoning
1/2 cup panko bread crumbs

Old Bay butter:
1 stick salted butter, melted
2 tsp Old Bay seasoning, or to taste

Tartar sauce:
1/2 cup olive oil mayo
1/4 cup greek yogurt
Juice of 2 lemons
4 tbsp capers plus some juice
1 tsp garlic salt

Yield: 6 cakes

. Combine all ingredients for cakes, except crab meat. Stir to blend.
. Fold in crabmeat
. Shape mixture into cakes
. Bake at 375 degrees for 12-15 minutes until it reaches an internal temperature of 165 degrees. If additional browning is needed, broil for 3-5 minutes before serving
. For butter, combine melted butter with Old Bay seasoning. Drizzle lightly over cakes
. For tartar sauce, combine all ingredients and whisk to blend. Spoon over crab cakes or pass as an accompaniment

The Meyer Lemon, Glorified

For those not yet enlightened, the Meyer is not your typical lemon. Only available in the winter months, it is technically a mixed breed- half lemon, half orange- but there is nothing mutt-like about it. To its loyal followers, this sumptuous fruit is the supermodel of the citrus world, prized for its beauty, rarity, and ability to look (and taste) great in anything.




Why so special? The Meyer’s shiny, smooth skin flushes a deeper gold than its common cousin, but the real difference can be found within, where the fruit’s aroma is positively ethereal. There, beneath its thin, aureate wrapping, the fragrant zest and juice are reminiscent of seasons passed; of orange blossoms, almond butter, and limoncello over ice.

But this lemon’s admirable versatility should also be celebrated. Previously, I’ve featured the fruit in everything from cerignola olives marinated in Meyer lemon rind, garlic, and bay leaves, to roasted chicken stuffed with Meyer lemon wedges, sweet onions, and thyme, to a Meyer lemon cream pie brimming with silky lemon custard and whipped cream, and festooned with candied lemon rind curls (the latter took my mom and me all of Christmas day, but it was worth every bite.)

Could you simply opt for the common lemon instead? Sure. But the Meyer variety gives those same dishes the “Mmm what is that?” quality.

Because the lemons are only in season for several months each year, the holidays are the perfect time in which to showcase their talents. The following recipe really allows the Meyers’ illustrious flavor to shine through in this festive dish’s bright and tangy sauce.



Meyer Lemon Shrimp with Israeli Couscous

For the shrimp:
. 1 cup extra virgin olive oil
. 2 tbsp finely-chopped shallots
. ¾ pound large, raw shrimp, peeled and deveined
. Juice of 4 Meyer lemons
. Zest of 2 Meyer lemons
. 2 tbsp chopped fresh thyme
. Freshly-ground salt and pepper, to taste

For the Israeli couscous:
. 1 box of Israeli couscous (pearl pasta)
. 2 tbsp extra virgin olive oil
. 1 tsp garlic powder

For garnish:
. 1 Meyer lemon, cut in paper-thin slices
. Fresh thyme sprigs (or fresh sage)
. Parmesan shavings (optional)

. Heat oil in large skillet over medium heat
. Add shallots to infuse the oil and cook until translucent (about 2-3 minutes)
. Salt and pepper both sides of shrimp
. Add shrimp to oil and sauté until pink and almost cooked through, 1-2 minutes per side
. Add the lemon juice and zest and fresh thyme, and reduce heat to simmer for 5 minutes
. Scoop shrimp out with a slotted spoon, setting them aside
. Let sauce simmer until reduced and thickened, whisking occasionally (add more olive oil if needed) for 15 minutes
. Remove from heat

. Meanwhile, cook Israeli couscous according to box directions
. When done, add olive oil and garlic powder
. Stir in 2/3 of the thickened lemon sauce
. Season with salt and pepper to taste

. In shallow risotto bowl, pile shrimp on top of a bed of couscous
. Spoon remaining lemon sauce over all of it and garnish with herbs, lemons, or parmesan shavings