Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Sunday, August 5, 2007

Maryland Memories

The one thing I really miss about living in Maryland is the crab fests. I would love to have a bushel of steamed hot crabs thrown on some newspaper and pound away. So, in order to get my Maryland fix I decided to make some authentic crab cakes. This menu was inspired by a meal I saw in July's Everyday Food magazine called Weekend Dinner Down by The Bay. While I was inspired by the meal, I used or created my own recipes for my version. I don't usually use a recipe for crab cakes but just sort of go by feel. You will have to trial and error to find the right combination for you.

Maryland Crab Cakes
1 lb. Crab meat, backfin
1/2 - 1 cup saltine cracker crumbles
2 scallions chopped fine
2 Tbsp. mayo
2 Tbsp. Dijon mustard
2 tsp. Old Bay Seasoning
Juice from 1 lemon
1 egg

Combine all ingredients and if they don't hold together, add a few more crackers. Using an ice cream scoop make crab cakes and place on a parchment lined baking sheet and refrigerate for at least one hour to overnight. In a skillet with olive oil and butter (equal parts of each) cook each crab cake for about 3 minutes each side and transfer to a baking sheet (lined with parchment again) and bake for 10 minutes at 350 degrees. Should make 5-6 nice sized crab cakes.

Tip: I make a small mayo/old bay seasoning mix as a sauce to serve on the side. 1/2 cup mayo, 1 tsp. old bay, juice of half of a lemon. You could also serve with traditional tartar sauce.

Sweet Corn Saute
6 ears of corn, shucked
1 cup of grape tomatoes, cut in half
3 Scallions, chopped
1/2 small onion, chopped
2 Tbsp. Cilantro
2 Tbsp. butter
Salt & pepper to taste

In a large skillet with olive oil, cook the onion until translucent, add the rest of the ingredients except cilantro and toss well add butter and melt. Season with salt and pepper to taste and toss in cilantro. Serves 4.

Oven Roasted Garlic Asparagus
1 bunch of asparagus cleaned and cut
3 cloves of garlic, sliced fine
Olive oil
salt and pepper

Layer asparagus on a baking sheet, coat with olive oil spray, toss on the garlic, season with salt and pepper. Bake at 400 degrees for about 10 minutes.


A Real Librarian said...

Tina, you make my mouth water!! Everything always looks so delicious!!

MrsSisler said...

This looks great! I love crabcakes

Tara said...

yum! i've never made crabcakes before (always nervous to try) but this might be what motivates me to try. thanks!

Beth G. said...

YUM! Crabcakes are one of Nate's faves- I've never attempted them, but want to try before summer's over- these look awesome!!!

Shey said...

fellow Marylander in awe of this meal. Looks so good. Mmmmmmm.