Thursday, June 7, 2012
Cooking up the Harvest - Crab Cakes and Sauteed Spicy Asparagus
I made this a while ago but never had a chance to blog about it. One of my favorite things in the world is homemade lump crab cakes. I've been making this recipe from Cooking Light magazine for years now and it's still one of my favorites - simple and delicious. To get the biggest lumps of crab for this recipe, I usually buy whole dungeness crabs from the market and shell them myself.
On this particular occasion, I made a simple salad with some homegrown mizuna and some spicy sauteed asparagus (also homegrown). To make the asparagus, brown a couple tablespoons of butter in a shallow pan on high heat. Add the asparagus and toss. Add some soy sauce and continue to saute for a couple of minutes or until most of the liquid has evaporated and the soy sauce appears somewhat caramelized. At the very end, add a fair amount a fine chili paste and cook for a few more seconds. This is my favorite way to prepare Asparagus and green beans (especially when I'm feeling lazy).