Open Crab Cake Sandwiches with a Pickled Okra Relish

During my search for something to do with my bounty of okra, I came across this recipe on myrecipes.com.  I thought that it would be a nice jumping off point for our meal on Sunday night.  I wanted to do something a little more than just a crab cake, and serving it as an open-faced sandwich sounded like a cool idea.

To say that this meal was labor-intensive was an understatement, I got started about an hour and half before my expected ETA for dinner.  Rick didn't come over because he has been busy unpacking and settling in his new place, but my friend, Kelly (of all of the wonderful Kelly Creation posts), came over to join me.  Granted, I was taking my sweet Sunday time this Sunday evening, but I doubt it would be something that I would ever do during the week. Using crab meat from crab legs instead of lump meat from a container or can (like the guy at Publix tried to talk me into getting) definitely added the time, but both Kelly and I agreed that it was amazing. Besides, using lump crab meat not only is more expensive (Publix has snow crab legs on sale this week), but it also takes all the fun out of it!

The crab cakes and relish could definitely stand alone without the open sandwich part. I gotta admit that I did the open sandwich so that I wouldn't have to make a real side dish:  We enjoyed it with some reduced fat Pringles (gotta love coupons!) with it, though.  I had to tell Rick how great it was, and I can't wait to make it for him.  I think it will definitely make our Top Ten.

Here's what I did...

Open Crab Cake Sandwiches with Pickled Okra Relish

Ingredients for Relish

• 3  tablespoons  olive oil, divided
• 1  ear fresh corn
• 1/2 of a medium-size red onion, minced
• 10  pickled okra pods, thinly sliced
•  1 clove garlic minced
• 1/2 can of diced tomatoes (no salt added type)
• 2 1/2  tablespoons  rice wine vinegar
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• 2  tablespoon  chopped fresh cilantro

 Ingredients for Crab Cakes

• 2  tablespoons  fresh lemon juice
• 2  tablespoon  minced fresh chives
• 1  large egg, lightly beaten
• 1 1/2  tablespoons light mayonnaise
• 1/2  teaspoon  salt
• 1  pound  fresh crabmeat
• 1/2  cup panko (plus a little extra for a plate to coat the crab cakes)
• 1/4  cup extra virgin olive oil

To Make 'Em Open Face Sandwiches

• 2 English muffins
• Romaine Lettuce
• 1 tablespoon light mayo per muffin half
• extra virgin olive oil

Directions for relish

Put 1 tablespoon olive oil in a small plate and brush over corn,

Broil corn 5 inches from heat, turning occasionally, 13 to 15 minutes or until edges of corn kernels begin to brown (about 5 minutes and then turn); cool. Cut corn from cob.

Combine corn, remaining 2 tablespoons olive oil, and remaining ingredients; toss gently.

Directions for crab cakes

Stir together first 6 ingredients; add crabmeat, and toss gently. Stir in breadcrumbs. Cover and chill mixture 30 minutes. Shape into 4 patties.

Cook crab cakes in hot oil in a large ovenproof skillet over medium-high heat for  4to 5 minutes on each side or until golden brown.

For the sandwiches

Brush each half of the English muffins with extra virgin olive oil and toast in a toaster oven.

Place 1 tablespoon of light mayo on each English muffin half and the top with a piece of lettuce.  Top with a crab cake and then with relish.

Enjoy!

Tomato-Basil Crab Bisque and Grilled Cheese

Looking for something that wouldn't aggravate the dental work that Rick had this week, I chose to make us soup this evening. Rick readily admitted that he isn't much of a soup person, but I was hopeful that this delicious Tomato-Basil Crab Bisque from epicurious.com. I was excited because I was going to get to use some of the crab stock that I made a while back. In this recipe, I substitute it for the bottled clam juice and also mix a little bit in with tomato juice in place of the Clamato juice required by the recipe. Instead of using crackers, I decided to make cheese crisps to go with the soup. The meal wouldn't be complete with out a yummy multi-cheese grilled cheese sandwiches!!! Because he had dental work done today, he did want to take any chances with the cheese crisps after he had half of one. He confesssed, though, that if circumstances were different, there wouldn't have been any left. He did enjoy a grilled cheese and a little soup, though.

Here are the recipes:

3-Cheese Cheese Crisps

Ingredients
1/2 container of 3-cheese blend
Fresh ground pepper to taste

Directions
Preheat oven to 400F. Spray a baking sheet with Pam Cooking Spray, or grease the pan, or cover with parchment paper. Mix cheese and pepper in a small bowl. Place one tablespoon of the mixture on the baking sheet and space about 1/2 inch apart. Bake until golden and crisp (around 3-5 minutes).



Multi-Cheese Grilled Cheese Sandwiches

Ingredients
Bread, two slices per sandwich
Butter
American cheese slices
Six-cheese blend
Cheddar cheese

Directions
Butter one side of two slices of bread, and repeat for desired number of sandwiches. In a small bowl, mix a handful of cheddar and a handful of six cheese blend together. Place one piece of bread buttered side down in a pan that is heated over medium heat. Cover the top bread with the cheese mixture and let the cheese begin to melt. Add a slice of America cheese and the other piece of bread. As the cheese continues to melt, flip the sandwich. Continue to flip until the sandwich is lightly browned on both sides. Repeat steps for each sandwich.


Tomato-Basil Crab Bisque

The following recipe is my adaptation of the epicurious.com recipe.
Ingredients

• 2 tablespoons extra virgin olive oil
  
• 2 cans (6 oz) crabmeat
• 1 can diced tomatoes
  
• 1/3 cup plus 3 tablespoons chopped fresh basil
• 3 garlic cloves, minced
• 1/2 cup all-purpose flour
• 1 1/2 cups tomato juice
• 1 cup crab stock
  
• 1 cup whipping cream
• 1/4 cup ketchup
• 1/4 cup white wine
  
• 2 teaspoons Old Bay seasoning
• 1/4 teaspoon hot pepper sauce
• 2 tablespoons fresh lemon juice

Directions

Heat olive oil in heavy large pot over medium-high heat. Add crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in tomato juice, 1/2 cup crab stock and next 5 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes.

Stir in lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with remaining 3 tablespoons basil and serve. Serves 6 as a first course.