Filed under: Fish, Main Course | Tags: corn, Crab cake, pescitarian, Potato, purple potatoes
My husband’s birthday is coming up and boy, do I have big plans in the kitchen. He is impossible to shop for and worse, I can’t keep a secret from him to save my life. He already got his “present.” I was going to surprise him with a new beta fish but a few weeks ago we were at the mall and I let it slip so we ended up picking out some goldfish that day. Opps. But to make sure his birthday, and the days leading up to it are special, I usually try to plan a few nice meals. He’s already put in his requests for cake and a birthday meal (stay tuned) but tonight it’s my choice what I would like to make for him.
Last week I saw purple potatoes in the market, so I had to buy them. I had no idea what I was going to do with them, but they were just too pretty to pass up. I tried making potato chips earlier in the week, but was unsuccessful. The ones that were crispy enough to be considered a “chip” were brown and the rest were soggy. I thought maybe I’d do a mashed potato. That would be pretty. My hubby says he hates mashed potatoes (he doesn’t) so since this is his birthday meal, I tossed that idea. The one thing I make with potatoes that he openly admits to liking is a sort of hash. I usually make it for breakfast with some bacon or sausage, whatever veggies I feel like chopping and then scramble an egg in. This time, however, I thought maybe some corn for a bit of sweetness and crunch and spinach for color.
I also thought about one of the best meals/dates my hubby and I had together. Back when I lived in DC, we went to a steak house for my birthday (it kills me that I can’t remember the name of it anymore.) The steaks and the wine were great, but the best part of the meal, hands down was the crab cake appetizer. It was almost all lump crab meat, tossed lightly in dressing and crisp on the outside, sweet and tender on the inside. Every time I make crab cakes, I try to recreate this particular cake. I have not yet made one as good as the one I remember, but I think each time they get a little better. Maybe, one day, I’ll master the secret of that cake, but for now, it was still a great meal to kick off a birthday weekend!
Crab Cakes with Purple Potato and Corn Hash
1 14 ox can of fresh crab meat
2 tablespoons grainy mustard
2 tablespoons miracle whip (you can use mayo, but if you read my seven facts, you’ll know why I didn’t)
Juice and zest of 1 lemon
1 tablespoon chopped chives
1 egg white
1/2 cup panko bread crumbs
2 lbs purple potatoes, cubed
1 teaspoon red pepper flakes
2 tablespoons olive oil
2 onions, slivered
3 cloves garlic, chopped
1 8oz can of corn
1 bunch of spinach, julienned
Salt/black pepper to taste
To make the hash: Preheat oven to 400 degrees. Toss potatoes with olive oil, salt, black pepper, and red pepper. Place in an even layer on a lined baking sheet and roast for 20 minutes, or until the potatoes are crisp on the outside, but tender on the inside.
While the potatoes roast, sauté onions in olive oil over medium heat until soft and fragrant about 5 minutes. Add the garlic and sauté for 2 additional minutes. When the potatoes are done roasting, toss with onion mixture. Stir in the corn over medium heat until warmed through. Toss in spinach and adjust seasonings. Set aside.
To make crab cakes: Combine mustard, miracle whip, lemon juice and zest, chives and egg white. Gently fold in panko and crab meat. Form crab mixtures into patties and place on a lined baking sheet. Bake in a 400 degree oven for 15-20 minutes, or until cakes are warmed through and slightly brown and crispy on the outside.
Serve crab cakes over potato hash.
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