NEW AGE SOUL FOOD
On the Menu
- Traditional New England Crab Cakes +
- Creole Mashed Potatoes +
- Green Beans with Sauteed Garlic +
- Old Fashioned Crumb Cake
Traditional New England Crab Cakes
Yield 4 – 6
Ingredients
½ onion, diced
1 tablespoon grape seed oil
1 egg ⅛ cup grapeseed oil
1 tablespoon grape seed oil
1 egg ⅛ cup grapeseed oil
⅛ cup organic soy milk – plain
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
½ – 1 teaspoon Tabasco sauce
1 teaspoon Old Bay Seasoning
½ teaspoon fresh ground black pepper
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
½ – 1 teaspoon Tabasco sauce
1 teaspoon Old Bay Seasoning
½ teaspoon fresh ground black pepper
1 teaspoon sea salt
1 cup panko bread crumbs
1 pound fresh lump crab meat, picked over to remove any bits of shell
1 cup panko bread crumbs
1 pound fresh lump crab meat, picked over to remove any bits of shell
¼ cup parsley, coarsely chopped
grape seed oil for frying
grape seed oil for frying
Method
In a small frying pan, sauté onion in 1 tablespoon grape seed oil until onions are translucent.
Remove from pan to a large bowl and let the onions cool.
Using a whisk, beat in the grape seed oil, soy milk, Dijon mustard, Worcestershire sauce and Tabasco sauce until ingredients are well combined.
Add the Old Bay, black pepper, sea salt and panko.
Fold in the crab meat and parsley. Form into patties, and place on a plate. Refrigerate for 30 minutes to allow the patties to set.
Coat the bottom of a large frying pan with grape seed oil and heat the oil over medium-low heat.
Once the oil is hot, add the crab cakes and cook, undisturbed for 5 minutes or until the bottoms are brown. Then turn and cook until the second side is brown.
Remove from the pan and let drain on a plate lined with paper towels, to remove excess oil. Serve hot, with tartar sauce – recipe below.
Tartar Sauce
Yield ¾ Cup
Ingredients
¼ cup grapeseed oil
¼ cup organic soy milk, plain
1 small dill pickle, sliced
2 tablespoons white wine vinegar
1 tablespoon capers
2 teaspoons coarse grain mustard
1 tablespoon fresh dill
1 tablespoon freshly squeezed lemon juice
½ teaspoon sea salt
Freshly ground black pepper
Method
Place all the ingredients in a food processor or mini chopper and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
Creole Mashed Potatoes
8 Servings
Ingredients
4 pounds Yukon gold potatoes
1 tablespoon sea salt
1 tablespoon butter, room temperature
1 – 2 teaspoons Creole seasoning
½ cup evaporated milk
Method
Bring a large pot of water to a boil; add the salt. Meanwhile, peel and cut the potatoes into a large dice add to the boiling water. Boil until potatoes are fork-tender about 15 minutes.
Drain well, return potatoes to the pot and heat over low for a few minutes to extract any excess water, stirring often. Keeping the pot over very low heat add the butter and Creole seasoning to the potatoes and mash by hand. Begin to slowly mix in the evaporated milk, a little at a time, gently stirring, until potatoes reach desired consistency. Taste and adjust season as needed.
Serve immediately.
LOS ANGELES UNIFIED SCHOOL DISTRICT
Old Fashioned Crumb Cake
Since I first came to LA, all of the old timers talked about how delicious the crumb cake was that the LA schools served. So of course I had to dig up the old recipe and try it for myself. I must admit, it’s the best crumb cake I’ve tasted. And it’s easy to make too.
Soulful Eating!
Joyce
Old Fashioned Crumb Cake
