Tag Archives: cook it!

cook it: crab cakes w/lemon dill sauce

4 Aug

cook it this recipe is designed for the person or couple who wants to cook but have a hard time deciding what to cook and frankly, how to cook.

sometimes you just gotta say “cook it!” and dive right in.

it is the perfect time of year for this recipe!

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this is a perfect recipe to do this saturday.  so read the recipe, buy the ingredients and then saturday mid-morning, after you’ve slept in a little bit and had your coffee:

grab all your ingredients

read the recipe again

put together your mise en place and

make your sauce and your cakes

then you just put them in the fridge.  when dinner time rolls around, well, aren’t you fancy?!  just pop those cakes in the oven, prepare a little baby spinach salad with a light vinaigrette and plop two cakes down on top, swirl your lemon dill sauce on the side and you’ve got one hell of a dinner.  easy.

this recipe is from my wonderful sister-in-law susan who is an excellent cook.  check out the video she filmed of her making these for us at the bottom!

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yield: 4 reasonably sized people

prep time: 30 min

total: 2 hours and 30 min

lemon dill sauce

get:

mayo – 1 cup

buttermilk – 1/4 cup

dill – 2t chopped fresh

italian parsley – 1t chopped fresh

lemon zest – 1 t

lemon juice – 2 tsp

garlic – 1 clove minced

make: combine all the ingredients above in a bowl and stir well.  put in fridge and let it chill out.  sauce will thicken as it chills. 

crab cakes

get:

butter – 3t

scallions – 3 chopped

red bell pepper – 2t chopped

garlic – 1 clove minced

heavy cream – 3t

dijon mustard – 1t

egg – 1

italian parsley – 1.2 t chopped fresh

cayenne pepper – a dab’ll do ya

bread crumbs – 1 cup

parmesan cheese – 1/4 cup

crabmeat – 1 lb.

make: melt 1t of butter in a skillet over medium heat.  

saute’ the scallions, pepper and garlic for about 3 minutes. in a bowl, 

mix together the cream, mustard, egg, parsley, cayenne pepper, 1/2 the bread crumbs and the vegetables you just sautéed.

gently fold in the crabmeat.  form mixture into 8 patties.  

in a mixing bowl, combine the remaining bread crumbs (1/2 c) and the parm cheese.  pat this topping onto both sides of the patties.  refrigerate until firm – at least 2 hours. 

you can cook these on the stove in a little bit of oil or bake them which is what we do. 

top each patty with a small pat of butter and bake at 400 degrees for 10 to 12 minutes.  serve on a bed of spinach with a dollop of lemon dill sauce on the side. 

are you ready to impress your loved one with this awesome dinner?  here is susan making both the lemon dill sauce and the crab cakes.  make them this weekend and post a pic to instagram and tag me.  i dare you…!

cook it: yogurt parfait with mint and pistachio 

25 Aug

if you’re like me, you eat the same breakfast every morning.  except those days you get the bacon, egg and cheese mcgriddle from mcdonalds…just kidding…of course i don’t eat that crap!

this week’s episode of COOK IT comes with a tasty twist of routine.  it’s the best combo ever.  watch my lovely sister (in law) and one of my bestest friends prepare this scrumptious delight.

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