The NASCAR Sprint Cup Series is heading back to New Hampshire for the second race in the Chase format. Earlier in the season the famed living LOBSTER trophy was won by driver Brad Keselowski and before him Matt Kenseth, shown above, won the edible prize. For food lovers who happen to be NASCAR fans this is a great chance to offer up one of my recipes from one of my cookbooks. Yes, besides covering NASCAR for a couple of media outlets I'm also a culinary writer and former winner of the Food Network / Emeril Live BBQ Contest! Racing and tailgate cooking - the two go together! Just like the NFL and Jimmy Buffett Concerts!
Kent's Crab or Lobster Cakes - Skillet cooked on the grill with spicy honey mustard.
For the Lobster or Crab Cakes:
1 pound lump lobster or crab meat - broken
3/4 cup low-fat mayonnaise
1- 2 tablespoons Dijon or spicy mustard
1 egg, beaten
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
Half handful minced red or green pepper if desired
1 tablespoon lemon juice
12 Saltine crackers, crushed
Combine all of the ingredients in a bowl and if you don't have Old Bay, try Cajun or creole seasoning. Cover and chill for an hour or more. Then form into balls smaller than a ping pong ball. Smaller cakes are easier to flip. The cakes tend to break apart if made too big. You can cook them in hot oil until golden on each side or place on a nonstick cookie sheet with a bit of butter spread on top and bottom and bake at 450° until golden brown.
For the Spicy Mustard Sauce:
1/2 cup mayonnaise
1 tablespoons sweet pickle relish
Several dashes of creoles seasoning to taste
Small dash of chili powder
Dash of lemon or lime juice
A few drops of hot sauce
Combine in a bowl and chill before serving. Top with paprika and parsley to garnish. Add honey to taste.
look for me online at www.thedeckchef.com and follow @thekentwhitaker
Crab Cake Tips:
Wheat crackers or other seasoned crackers can be used in place of saltines. Try not to crumble the crab meat too much so that it maintains its clump form. Pencil eraser size pieces are as small as you would want to go. I prefer vegetable or canola cooking oil over butter or olive oil. Butter is perfect if oven cooking the crab cakes. Don't make the crab cakes too big or they may break apart when cooking. The one's I made that are pictured in this article are twice as big as I normally make. Turn as few times as possible.