Hello from Seattle! It’s officially been 5 days and I still love it. The city and my new Ballard neighborhood continues to surprise me with awesomeness, and after 2 days at Delancey I feel like I’ve finally found my people. Homemade fabulousness like vinegars, ricotta salata, sausage (I get to break down giant pig parts!), pickles and ginger beer are everywhere. And then there’s dessert! So many ideas! It’s all so damn perfect and fun that I kid you not when I say I’ve been looking both ways extra hard when crossing the street, because it seems like the luck has to run out eventually.
I’m still setting up my new house, so I haven’t had much time to explore Seattle. But there was one thing that needed to happen as soon as the kitchen was put together: Purchase a crab. I know technically we had crab in San Francisco, but it just feels like once I’ve bought, cooked and eaten a crab here, then I’m home. Lucky for me crab season has just begun!
I bought one at the Pike Place Market, which is probably not that best option available here, but it was so perfect and Seattle-esque. I was busy (working!) at night, so I was thinking breakfast. And by breakfast I mean crab cake eggs benedict. We had the fish(monger?)guy scoop out the yucky bits, but we cracked into it ourselves. Which would have been easier with some proper gear, but we had some time to kill so we went at it with our hands. Actually my friend Scott, who traveled up with us from San Francisco to help up get settled in, did the cracking. He now tells me that a crab cracker is highly recommended.
I wanted a light crab cake, without a lot of bread filler so the crab flavor comes through. I tossed the meat with garlic, lemon, jalapeno, dijon, mayonnaise, egg yolks, salt, pepper and cayenne.
I formed little patties and set them in the fridge for a bit.
While they were chilling, me and Scott made a lemony hollandaise sauce. I have to say, hollandaise sauce is one of those things that just REALLY tastes better when made yourself. Maybe it’s watching all that clarified butter go in. It just makes it taste so much more decadent.
Once my sauce was finished, I tossed the cakes in panko crumbs and fried them until they were crispy and browned.
We toasted some muffins and poached some eggs while the crab cakes stayed warm in the oven. Then we stacked them all up and poured on the sauce. And wow. WHAT a breakfast! A fantastic breakfast for a fantastic new beginning. NOW it feels like I live here.
CRAB CAKES RECIPE:
8oz crab meat
1 garlic clove
1/ 2 lemon juiced
1 lemon zested
1 small jalapeno
1 tsp dijon mustard
2 TBSP mayonnaise
2 egg yolks
1/2 tsp salt
1/4 black pepper
oil for frying
– Mix everything but the oil and panko together in a bowl.
– Form patties and let them sit in the fridge for 30 minutes.
– Coat cakes with panko crumbs.
– Fry in oil for 2 minutes on each side, until browned.
– Place in 300 degree oven for 5-10 minutes to finish cooking.