Surf & Turf
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK WWW.PHOTORICALFOOD.COM
caramelized onion clam dip
Makes 16 prepared ounces
Ingredients
2 tablespoons butter
1 (8-ounce) yellow onion, lyonnaise cut
¾ teaspoon sugar
2 cloves garlic, minced
1 cup (8 ounces) sour cream
½ cup (4 ounces) cream cheese
1 (6.6-ounce) can clams, drained and chopped
Salt and pepper as needed
Cooked bacon bits and fresh chopped parsley, for garnish
Preheat a skillet over medium heat. Melt the butter in the preheated pan, then toss the onions in the butter to coat.
Slowly cook the onions, stirring occasionally, until the onions have softened, caramelized, and turned deep brown in color. Stir in the sugar and garlic and cook until aromatic, or sugar is dissolved, approximately 1 to 2 minutes. Remove from heat and set aside to cool fully.
In a bowl, cream together the sour cream and cream cheese with a hand mixer until blended smooth. Fold in the clams and caramelized onions. Taste, then season with salt and pepper as needed.
Garnish with cooked bacon bits and fresh chopped parsley, if desired.
dungeness crab cakes
Makes 6 cakes
Ingredients
¼ cup (1 ounce) red bell pepper, small dice
¼ cup (1 ounce) onion, small dice
1 tablespoon oil
2 cloves garlic, minced
8 ounces crab, fresh or canned (claw meat preferred)
1 egg, beaten
1 tablespoon mayonnaise
2 tablespoons chopped parsley
1 teaspoon Dijon mustard
¼ cup bread crumbs
¼ teaspoon pepper
Oil, as needed for panfrying
Salt, as needed
Lemon slices, for garnish
In a sauté pan over moderately high heat, sweat the bell pepper and onion, cooking to soften. Add the garlic and cook until aromatic, 1 to 2 minutes. Remove from heat and let cool fully.
Pick through the crab meat to make sure no shells are present.
Combine the cooled bell pepper, onions, and garlic with the egg, mayo, parsley, mustard, bread crumbs, and pepper. Gently fold the ingredients in together, being careful not to break up the crab meat. Divide the mixture into 6 portions and form into patties.
Preheat a large sauté pan over medium heat and add the oil. Gently place the formed patties into the pan to cook until golden brown. Flip and brown on the other side. Remove from heat, and season immediately with salt.
Serve over mixed greens, with rémoulade or tartar dipping sauce if desired, and with lemon slices.
As featured in Home By Design® Magazine
Information deemed reliable but not guaranteed. All measurements are approximate. ©2019 By Design Publishing. All rights reserved.