Here’s part two of my Maine recipe posts. I swear I think all we do on vacation is eat! Embrace the crab and blueberries…
One of the really great and somewhat secret foodie ingredients to be found in Maine is crab. It’s not lump, in fact it gets a bit beaten up when they pick it, but there’s something about that cold water that does wonders with shellfish. It’s also unpasteurized which I believe protects the flavor. I buy as many packages as I can while I’m there and stick it in my freezer for the winter. I also pick up the teeny-tiny Maine shrimp – super sweet and insanely yummy, and scallops too. My new test recipe for scallops this year will be “scallops wrapped in bacon and drizzled with maple syrup”. Had them in a restaurant and nearly fell off my chair they we’re so amazing. But is anything with bacon ever actually bad??? Anyway, back to the crab. There is a fellow ‘Jersey-ite’ who has an amazing food blog called Stacey Snacks. She had a crab and corncake recipe that she pulled from Mark Bittman and tweaked. I pulled hers and tweaked a bit too.
Crab and Corn Cakes
- olive oil or butter for the pan
- 1 egg
- 2 cups fresh corn kernels
- 8oz Maine crab meat (unpasteurized)
- 2 scallions (chopped)
- 1/3 cup mayo ((I used a bit more than the 1/3 called for))
- 1 teaspoon Dijon mustard ((I used yellow since this was what we had on hand at our rental))
- 1/2 cup fresh bread crumbs ((wound up using panko - once again all we had in the rental))
- S & P (to taste)
- seasoned flour for dredging
|Mix all the ingredients together in a large bowl. Heat your butter and oil up in a heavy bottomed pan, form the mix into cakes and run through the seasoned flour (I might try bread crumbs on the next go round) and start frying. As they’re done frying remove them to a plate you have sitting in a warm oven, lined with a paper towel to soak up the extra oil. I used about half the stuffing and made 8 cakes. I froze the rest to stuff into some lovely, round zucchini I have growing in my garden.|
These we’re really great. We served them with a classic parsleyed potato (Maine is famous for them), and buttered green beans from my garden in NJ. Oh, and a crisp bottle of some Muscadet Sevre-et-Maine to go along with it. Heaven…
The other not-so-secret foodie ingredient from Maine is of course wild blueberries. These little guys are intense and delightful fresh, cooked, canned and I even bought some that are dehydrated that I’m going to play around with. In the past I used to buy them fresh from stands, but sitting and picking the mini stems off takes too much time when I have two young children running around. Instead what I do is hit the local grocery store that sells giant, frozen bags of the wild fruit. So cool. Totally cheating but what the hell.
As with so much of my cooking, there really isn’t a recipe. I make what I call a blueberry crumble.
- bag Maine blueberries
- 1 to 2 tablespoon flour
- dash cinnamon
- fresh lemon
|Pre-heat your oven to 350. |
Fill the bottom of a baking pan (glass, ceramic etc. and size depends on how many people you have to feed) about 2/3′s of the way up with berries, you can also substitute just about any kind of fruit. Mix in several tablespoons of flour for frozen berries, less if they’re fresh, enough sugar that they’re lightly sweet (taste your berries or fruit) a sprinkle of cinnamon and a good squeeze of fresh lemon. Voila’ – that’s your filling. Top with the crumble recipe and put in your oven until the top is bubbly and lightly browned.
|serve with ice cream or whipped cream|
All purpose fruit crumble recipe
- 1 cup all purpose flour
- 1/3 cup white sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon salt (I use Kosher)
- 1/4 teaspoon cinnamon
- 1 stick unsalted butter ((1/4 lb.))
- 1 cup quick cook oats
- sliced almonds/walnuts/hazelnuts (essentially whatever you have lying around)
|Put everything into the bowl of a large mixer with the paddle attachment and have at it. You want a crumbly mixture with everything well incorporated.|
|I'll make several batches of this and freeze it. When you need a fast dessert, it's ready and waiting for you. And these have a tendency to bubble over so I'll usually put them on a lined cookie sheet. Anything to save a little clean-up.|
I hope you have the opportunity to try these recipes! Thanks for reading EG!