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Ugh! I can’t tell you how excited I am for the 4th of July holiday coming up. It’s the peeerfect time for a break from work and I’m fucking READY.

Anybody else feel like it’s a terrible shame that you have to be at work when the weather is beautiful and you could be playing outside? I do. Because in like 4 months, I’ll be shoveling snow again so I plan to use my 5 day time off from work to do just that, dammit. Play outside.

Speaking of which, is anyone bummed out that the USA is out of the world cup? Nobody? Yeaaah… That’s like expecting us to do well in a Cricket tournament. Is that what they call them? Tournaments? But back to soccer.

 How great would it be if the US did win? I think it would be hilarious because it would piss off the world on at least 2 levels;

One, everybody hates us so they’re not going to enjoy us actually winning a true world championship, where everyone was invited and we were the best. And then secondly, to watch when like 40 people show up for the parade here in the United States. Just to watch everybody else having to wait another 4 years for their country to win it and see that we won something that we don’t even give a fuck about, Ah! I think it would be absolutely hysterical.

Ok wait, wait. Don’t exit my page yet! I get it, you’re not amused. Let me at least share this awesome Crab Cake Benedict with you 🙂

So I’ve had fresh lump crab in my fridge for a week now and kinda knew in the back of my mind, I would make crab cakes out of it. I’d already made crab dip and used leftovers from that to make crab salad…so…you know … Crab Cakes were next. Just a matter of time.

When it comes to things like Crab Cakes, I try not to add too many other items in it because when you have a Crab Cake, you expect the primary ingredient to be crab. Sort of common sense right? Right. Yet I know a lot of places, mainly in areas where fresh seafood isn’t easily accessible, that add potatoes, corn, stuffing… all this other shit to a Crab Cake and you’re left going, “wait a min, where’s the fucking crab?”

So I’m keeping this real simple with the focus on just the crab.

I prefer this as an appetizer because it isn’t as filling as traditional Benedict which is served on an English Muffin, but if you make ’em nice and thick and double up, this will make for a dope meal too.

What I like most about this though, is that it’s almost all protein – and that’s what you want when it’s summertime and you’re trying to look good in a swimsuit.

————————————————————————————————————————————–

 

Smoked Paprika Crab Cake Benedict with Arugula Aioli

What I Used

16oz Fresh Lump Crab Meat. 3 large Eggs or 4 small Eggs. 3 Scallions. 2 handfuls fresh Arugula. 1 handful fresh Cilantro. 1/2 cup  Panko Breadcrumbs. 1tsp minced Garlic. 1 tbsp Smoked Paprika. Olive Oil. Canola Oil (optional). Salt. Pepper. Sherry or Red Wine Vinegar.

What I Did

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Set your oven to 350F and begin thinly slicing the scallions, all of it.

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Put the crab in a large bowl and pick it over for any shells.

Add the sliced scallions, 1 egg, ½ cup panko breadcrumbs and 1 tbsp smoked paprika to the bowl of crab.

Mix thoroughly and season with salt and pepper.

Next, grab a handful of the crab mixture and roll into a ball. Keep in mind, the smaller the ball, the smaller the crab cake.

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When all the balls are formed, using the palm of your hand, gently flatten each until it is about  1 in thick.

Then heat 1 tbsp olive oil in a large sauté pan and sauté each side on med-high heat for about 3 mins or until it is golden brown

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Place the crab cakes in the oven to finish cooking for 10 mins.

Meanwhile, make the Arugula Aioli and poach the eggs.

To make the Aioli:

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Blend 1 tsp diced garlic with 2 large egg yolks (3 yolks if you have small eggs) for about 1 min.

Slowly drizzle in ½ cup Canola Oil (or Olive Oil) and blend until smooth.

IMG_20140609_151755_1IMG_20140609_151933_1 Add 2 handfuls of Arugula and blend again until you achieve a smooth texture, then set aside.

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For the poached eggs; bring a large pot of water and 1 tbsp Sherry or Red Wine Vinegar to a boil.

When the water is boiling, make a whirlpool in it by stirring in a wide circle and gently drop the egg into it.

Let the egg cook in the hot water for about 30 secs then remove with a slotted spoon.

Do this for each egg.

Lastly, and this is optional, wilt a handful of Cilantro leaves in a pan.

To serve, put a crab cake in the center of a bowl, place a poached egg on the crab cake, add a small helping of the wilted Cilantro onto it and either drizzle the aioli on top of it all or spoon it around the crab in the base of the bowl.

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That’s it!

Arugula Aioli how to cook crab cakes IMG_20140701_190634_1 making crab cakes ivegotcake.wordpress.com

#TeamBrazil

 

58 Comments

  1. Totally loving this recipe! A soft poached egg a top of a meal with aioli is so decadent!
    Your team was into the round of 16, so they did good. We weren’t even it it from the get go (don’t pretend to understand how they pick the teams). Now we’re rooting for France and Germany (only cause I love Paris) and have some German heritage! Go team(s) go!

  2. Your photos are seriously amazing, I hope one day I can take great food photos like that haha.
    This looks so good!!! Hopefully I can make one for my boyfriend that’s half as beautiful or good! haha

  3. I am incredibly disappointed in your lack of enthusiasm, Dana! Despite me trying to convince my students for years that the US didn’t exist and was just made up by advertising companies to rake in more profits (has anyone ever been there? No? So how can you prove it really exists?) I have finally come round to *almost* supporting them because of Klinsi, your coach, who comes from my region back in Germany. And now this. Shocking.
    However, I love your recipe and the poached egg, so I might forgive you. Also I had to chuckle at how peed off we would all have been if you had won it – it would have been *almost* funny.

    Btw you lost to Germany and Belgium. But only just … 😉

    1. Hahahahaha!!
      Now wait a min! I was totally enthused about the whole she-bang. People singing, waving flags, everybody going absolutely fucking nuts when they score. I enjoy all of that, especially now that they’ve gotten it away from all those crazy horns. Whatever the hell they’re called.
      Now that we lost, it’s like “meh…I’ll try to give a shit” 😀
      But hey, at least you can tell your students that we didn’t win because we never really existed. BAM! No further arguments coming from them. And you can pat yourself on the back and have a crab cake 😀

      1. Will do. Until Germany gets a kicking from France this weekend …
        Btw you should watch this anti-4th-of-July-clip from good old England, that’ll learn you:

      2. Hahaha!! “And of course wanker”
        This is hilarious!! I love it!!

        And tell you what, I’ll make a point to watch the Germany game this weekend, so I can sympathize with you on Monday. See what I do for you? See how MUCH I care? This bond of ours….
        Unbreakable.
        😀

  4. This looks gorgeous! You could start a cafe/restaurant easily with this dish. It could still be called “I’ve Got Cake” maybe in order to get everyone to eat cake, you could give away a slice with every meal.

    We have so, so much coastline here in New Zealand so it’s rather strange that no one eats crab here. I’ve eaten crabs in New Zealand once. And that was just last year. Anytime someone says crab here, mostly likely they mean fake crab meat or surimi. I don’t think it is the same at all!

    1. Thanks Genie! That’s a big compliment coming from you 🙂
      I just need to get one of my brothers with one of those Kardashians girls and I’ll be in BUSINESS. I can already see it coming together…

      Do crabs not live on your coastline?

      1. We only seem to have teeny tiny crabs here, though there are decent sized ones in the southern parts of the country but hardly anyone eats them. We have crayfish here which are similar to lobster though and they cost around $100 to $200US each!

      2. Whaaaat!?!
        Lobster-like crawfish that cost that much!?!
        Genie girl, just come on to Boston. Lobster is like $5.99/lb.
        So you can get a 3 pound lobster for under $20. Or we can go out with the boats in the morning and catch some ourselves for free…

        Come on. Let’s go. Book a ticket on over here.

  5. Chicken of the sea… I love it!

    We were just talking about crab cakes the other day. I clearly need to get onto it! These suckers look great. Just gotta get through a cupboard of marinated sardines first…

    Smiley face

    1. Hahaha! For a min I was like “wha..chicken..? Where’d he get that…ooooooohhhh!”

      Yeah, I have no idea why this company chooses to brand it’s exceptional seafood with a name like that, but they’re the best when it comes to freshly extracted seafood and fuck me if I don’t pay heavily for it.

      And besides, the sardines are marinated which means they’ll keep. Get on those crab cakes.

  6. I like crab on anything.
    I like aioli on anything.
    I like egg on anything.
    Need I say more, I am TOTALLY loving this recipe 🙂

  7. Lovely crab cakes. I love that paprika in them. My husband is a football blogger so of course we’ve had to watch a lot of the world cup. He actually wanted the US to get a bit further as he said they were more interesting to watch than some of the teams!

  8. Reblogged this on MYN Image and commented:
    I just DIED!! I can’t wait to make this recipe…it may just become a staple in this household!
    I’m REALLY hungry right now, too – time for second breakfast!

Go on, get it out..

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