Category — Fish + Seafood Recipes

{recipe} My Favorite Crab Cakes

After a dungeness crab feast at my parents’ house, I was blessed with the hard-won fruits of my cracking labors in the form of about a cup and a half of fresh lump crab to take home. I love crab cakes but often feel disappointed by the filler-full ones you get in restaurants. This recipe is the best one I’ve tried, because it really highlights the crab, without overpowering it with too many seasonings or too much filler.

Before you think I’m bragging about my AWESOME recipe too much, let me tell you that this is not my recipe- it was in the NYTimes a couple years ago. The secret brilliance here is that instead of using bread crumbs as a binding agent, you use a little bit of mashed potatoes. It calls for a small amount, so if you don’t want to make them either buy a small amount of prepared mashed potatoes from Whole Foods or a deli, or boil 1 peeled potato and smash it up with a little butter, milk, yogurt, or whatever to make it the right consistency.

The Crystal Beurre Blanc is a fantastic addition, but if it seems like too much effort, just put a bottle of Crystal or Frank’s Red Hot on the table. The recipe suggests serving the crab cakes over spinach, but in this case I served them over sauteed shredded brussels sprouts. Delicious!

Get the recipe here.

February 15, 2009   No Comments

{recipe} Vietnamesque Seared Ahi Salad

I bought some fresh ahi tuna yesterday and envisioned searing it and serving it over some tasty Asian noodles, but that didn’t happen. We wanted to eat a light dinner tonight because we’re going to a “holiday” party (yep, in January) and are unsure of the potential food options at the event. I made a mixture in the food processor and seared half of it onto the tuna, then tossed the rest with some microgreens. A lovely, tangy, fresh and healthy meal!

Note: I’m calling it “Vietnamesque” instead of “Vietnamese” because I don’t want to front or anything. You know, because I just made it up and I’m not Vietnamese.

Vietnamesque Seared Ahi Salad

serves 2.


  • 2 Tblsp packed mint leaves
  • 2 Tblsp packed cilantro leaves
  • 1 shallot
  • 1 small jalapeño, seeded and chopped (optional)
  • 1/2 tsp grated fresh ginger
  • 3 Tblsp slivered almonds
  • 1/2 tsp rice vinegar
  • juice of 1 lime
  • 1/2 tsp sugar
  • 1 Tblsp sesame oil
  • 1 Tblsp vegetable oil
  • salt and pepper
  • 2 small ahi tuna steaks
  • about 2-3 oz microgreens (or greens of your choosing- I found the microgreens at Trader Joe’s)


  • In a food processor or blender, combine mint, cilantro, shallot, jalapeño (if using), ginger, and 2 Tblsp almonds. Pulse until chopped.
  • Add vinegar, lime juice, sugar, 2 tsp sesame oil, vegetable oil, salt and pepper and pulse until well-blended and saucy but not perfectly smooth.
  • Heat 2 tsp sesame oil in a flat pan. Meanwhile rinse ahi steaks and dry very well. When oil is hot, use tongs to sear all sides of the tuna. (If tuna is less than 1/2 inch thick, you can just sear on each side. If it’s thicker than that, you should sear the edges as well as the large flat sides, by holding the fish on edge in the pan with the tongs for ~30 seconds each side.)
  • When done, smear about 1/4 of the sauce on one side of each tuna steak and flip over to cook for about 10 seconds. Mixture will brown almost immediately. Remove fish to cutting board, sauce side up.
  • Toss microgreens with remaining sauce. (Start with one Tblsp and add more as desired.) Arrange on plates.
  • Slice tuna in large pieces and lay over greens. Crush remaining Tblsp of almonds in your hand and sprinkle on top. Serve immediately.

January 16, 2009   No Comments