Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” Ruth Reichl
Tomorrow marks the second anniversary of Queen Jeanne’s Cuisine. That’s right we have made our way sharing Recipes, Rants and Reviews for two whole years. Wow! I cannot believe how fast it slipped by. In addition to celebrating the blog, I will also be celebrating my birthday. Two monumental, events on the same day. I hope I can handle the excitement! Thinking about this, I found myself reaching into the past and reflecting on the people and events that have led me on this journey. There have been many mentors but I credit my paternal grandmother and her love of cooking as the person who first ignited the spark that fired my passion for preparing and serving good food. With my thoughts moving in that groove I realize what has fueled me through life is simply the act of sharing.
“Mamaw” shared with me, I shared with my children, they give back to me and their children and ultimately manipulating many twists and turns that led me to sharing with you and you sharing with me. The circle of life never ceases to amaze.
The recipe I give you today was given to me by my son, Noah (visit his FB page). He too was bitten by the food bug and makes his living as a chef. When he gives me a recipe it needs no further introduction as I know it is delicious. He is quick to clarify that this recipe is not one of his originals but came to him through The Kitchen Restaurant in Sacramento, CA, where he was employed for many years. Now I am passing it on for your enjoyment.
“The most masterful chefs are joyous eaters.” Unknown
With this is mind, I will say, I love me a good crab cake! It must be made with love, light on filler, brightly seasoned, loaded with big pieces of sweet crab (I use jumbo lump but you can use claw as well, but the pieces will not be as large) and fried until crispy and golden. This recipe fills the bill. Here’s how you do it!
NOAH’S CRAB CAKES Makes 12 cakes
Given to me by Noah D. Zonca
1 lb crabmeat
½ lb rock shrimp, raw (or other shrimp, peeled and deveined)
¼ +c mayo
1-2 c panko bread crumbs
2 T soy sauce
1 T Worcestershire sauce
2 T fresh lemon juice
2-3 T whole grain mustard
½ c Italian parsley
In a meat grinder or food processor, grind rock shrimp and parsley. Mix together all ingredients making judgments re: quantities depending on desired moisture level. Form into patties and fry in hot oil until golden on both sides. Do not overcook. Keep in mind crab is cooked and shrimp requires no more than 2-3 minutes.
NOTE: The panko serves as a binder. I start with a cup and then add a bit at a time until I get the consistency right so it will hold together in patties. I find refrigerating them for an hour or so also helps to keep them formed during frying.
I usually serve these with a sauce for dipping, I simply use mayonnaise, fresh lime juice and Sriracha or hot sauce of choice, to taste. I have no real recipe but if I had to write it down, I would say:
1/2 c mayo, juice of one small lime, start w a squirt of hot sauce and adjust to taste.
I do hope you will love this recipe and pass it on for others to enjoy.
As I reflect on the milestone of the blog’s anniversary and my birthday, I want to close with a few of my thoughts and inspirations:
Food made with love, nourishes the body and the soul. It tastes better too!
Communal meals are an essential ritual.
You are what you eat!
Food is at the height of flavor when it is grown with care, harvested at its peak and brought to us quickly and directly from the grower.
Children are not born picky eaters.
Every school should teach gardening.
Keep your eyes and hearts open and stomachs full.
Life is not about outward appearances but inward significance.
And finally, I want to say thank you all for your love, support and comments. It is an honor to have you as part of my “family” and I sincerely hope you enjoy reading this blog as much as I enjoy writing and sharing my thoughts and recipes with you. Thank you also for making the world a more loving place, one dish at a time. Keep spreading it, I know I will.
Love from my kitchen to yours, Jeanne