Crackin’ Wise, Eggs & Apparently Crab Shells

I’ve actually got a lot on my plate right now. So this is more like a long update, with a promise to fill you in later…and maybe a recipe if you ask nicely…while I scare up some material.

My uncle got married on Friday (big ups to him!) and among the foodstuffs floating around Galapagos were cupcakes from Crumbs, his favourite; which got me thinking. I also just got back from Jersey, where I was cooking and taking care of my mom. She had an appendectomy a following the wedding (she’s fine, thanks for asking) and like any good son would I went out and cooked for her and tried to make sure she stayed off her feet…which is virtually impossible for her to do. I made some banana bread and some Chardonnay-poached Salmon with a Butter & Herb Sauce for she and her husband, which they both enjoyed. I also decided, I think on the train ride back, that I was going to make Peanut Butter and Jelly cupcakes; mainly because I’m curious as to how they’ll turn out (I had asked for feedback from someone, but apparently she couldn't be bothered so I'm going to mad scientist it).

Before I can get cracking on the cupcakes though, I’ve got to head out to Long Island City to meet my man Dopp, that’s right, he’s back! He and I are going to do some recipe testing, and probably a lot of eating. From there, I’m heading to the New Deal Supper Club for some raw food courtesy of Rabbit Mafia. I’m an unabashedly, unapologetic meat eater and cooked food eater, so an evening of raw food that’s primarily vegetarian should be pretty interesting for me, to say the least.

So in the next 36, or so, hours: I’m dropping by the Picnick, Smoked truck for some tasty pulled pork; recipe testing, possibly some ceviche, possibly some fried chicken; making cupcakes; eating like a commie (I kid) and then telling all of you about it.
Until then, here’s a crab cake recipe to tide you over; because apparently you asked nicely…

Crab Cakes with Roasted Red Pepper Mayo

1 pound – Jumbo Lump Crab Meat
1 Red Bell Pepper, small dice (after roasting)
½ Red Onion, small dice
1 Habanero Pepper, seeded & minced
3 Tbsp – Mayonnaise
1 Tbsp – Dijon Mustard
2 tsp – Smoked Paprika
2 Eggs, beaten
Salt & Pepper, to taste
1 Box – Panko Bread Crumbs

Roast the red pepper over an open flame (or in a 350 degree oven) until the skin blisters and begins to turn black. Place in a metal bowl and cover with plastic wrap. Let steam for approximately 20 minutes, then remove the skin using a paper towel, being sure to reserve as much oil as possible. While the red pepper is steaming, combine: crab meat, red onion, habanero, mayonnaise, mustard and smoked paprika, mixing lightly.
Once the red pepper is diced (reserve the other half for the Red Pepper Mayonnaise), mix it, the reserved oil, the beaten egg and approximately 4 tablespoons of the Panko into the crab mixture, mixing again to incorporate everything (The mixture should be wet, but not so lose that a small patty will fall apart in your hands).
Pour a good amount of the Panko on a large plate, then form crab mixture into small or large patties and dip each side in the Panko; placing the formed patties on a sheet tray or cookie sheet. Place the tray with the formed patties in the refrigerator for approximately 30 minutes to let the patties firm up and pre-heat your oven to 350 degrees Fahrenheit.
Place a small amount of canola oil in one or two sauté pans and remove the patties from the refrigerator. Heat the oil on medium-high heat and brown the crab cakes for approximately 3 minutes on each side. Then place pans in the oven and allow crab cakes to finish cooking, approximately 8-to-10 minutes.
Remove pans from oven and using a fish spatula remove crab cakes, placing them on a paper towel.
Serve with Roasted Red Pepper Mayonnaise.

Yield: Approximately 16 1.5 Oz. cakes

Roasted Red Pepper Mayonnaise

1 Large Red Bell Pepper
½ Small Red Bell Pepper, minced (optional)
½ Habanero Pepper, seeded
3 Egg Yolks
24 Oz Canola Oil
2 oz Fresh Lemon Juice
Salt, to taste


Roast the red pepper over an open flame (or in a 350 degree oven) until the skin blisters and begins to turn black. Place in a metal bowl and cover with plastic wrap. Let steam for approximately 20 minutes, then remove the skin using a paper towel, being sure to reserve as much oil as possible. Cut and seed the pepper. Combine the red pepper, reserved oil, habanero and egg yolks in a Vitaprep Mixer or blender and blend until smooth. Season with salt and while the unit is running, add the canola oil in a slow, steady stream. Start the unit on a medium setting, turning it up higher when the egg yolks begin to emulsify the oil.
Taste for deliciousness.
Fold in minced red pepper, if using.

Yield: 1 Qt