Three little fishes... Crab Cakes and Calamarie

Good Saturday evening to you! Are you cooking up a storm? Diving into a new culinary wonder? Eating toast and cheese. Either way I hope that you are having a nice relaxing weekend and enjoying some good eats and drinks.

Today as all Saturdays I had the pleasure of presenting two different recipes at Clearwater here in Halifax and with the paired two palate pleasing wines from Harvest Wines next door. Ah for the love of Saturday mornings where fresh flavours and lovely tasting wine have the chance to meet.

Here we go! Recipes and wine pairings from todays adventure. 

Recipe 1: Cornmeal Crusted Crab Cakes 

1Package Acadian Supreme – North Atlantic Crab Meat

1 Red Pepper Diced very small

¼ Cup Diced Cooked Sweet Potato

2 Tsp Dijon Mustard

1 Tsp Chives finely chopped

1 Egg Yolk

¼ Lemon

Salt and Pepper

1 Cup Cornmeal

2 Tbsp Oil

Take the package of ‘North Atlantic Crab Meat’ out to thaw over night. Make sure that you put this in a bowl as there will be liquid that comes out of it as it defrosts. Strain the liquid out and press the crab meat so that it is fairly dry. Add into a large bowl. Add peeled, diced and roasted sweet potato (You want this to be in quarter inch squares, and roasted so that the sweet potato is tender) Then add diced red pepper, chives, lemon juice, egg yolk and salt and pepper to taste.  Once the ingredients are well mixed shape crab cakes using your hands to form patties about 2 ½ inches across and ¾ inch thick.

 

Place cornmeal on a plate and then cover the crabcake lightly with the cornmeal. Heat sauté pan with oil on medium. Cook crabcakes on both sides for 3-5 minutes each and until golden brown.

Pair With: Quintay Clava Syrah 

Recipe 2: Flash Fried Calamarie with Arugula and Roasted Red

Pepper Slaw

Seawave Calmari 2.2lbs Defrosted and rinsed

1 Cup Flour

1 Lemon Zested

1 tsp Salt

2 Roasted Red Peppers

1 Cup Arugula

1 Tbsp Olive Oil

1 Squeeze Lemon Juice

Salt and Pepper

Slice Calamari either ¾ way into each tube or fully through. Mix flour, lemon zest and salt together. Shake the flour mixture onto the calamari. Make sure the Calamari is nicely coated with the mixture. Heat sauté pan on medium-high  heat and when the oil is heated add calamari.

Dice Roasted Red Peppers and thrown into the pan with calamari.  Add arugula to a small bowl, when calamari is browned and has cooked with the roasted red pepper for at 5 minutes add to bowl with arugula, squeeze in lemon, salt and pepper and toss together.

Pair with: Michel Torino Sauvignon Blanc 

There we have it. Two new fun fresh seafood recipes to try out con vino! Bellisima! Don't be scared go for it.. next time your craving some calamari or tasty crab cakes head to your favorite seafood store instead of a restaurant and try your hand. Gauranteed you will have fun, make some great tasting food and be proud of the new dish you have created.

Eat, drink and enjoy!