a {crabby} throw down

We're seminary students and rather poor, so naturally on Sunday afternoons we watch football and have crab cake cook-offs. This past Sunday Janal played double-duty as a crab cake throw-down hostess and competitor - Drew and {co-worker} Aaron were also competing for crabby bragging rights. A little background on the chefs: Janal used to cook in and manage an Atlanta Nordstom Cafe, Aaron grew up eating fresh seafood in Florida and Drew's from Arkansas. Let the games begin!

Drew's creation simmering away

I believe there was some smack talking between Drew and Janal occurring at this point

in addition to crab cakes, there were homemade White Castle sliders. Forgive me Janal for doubting the deliciousness of these tiny treasures

there were also homemade cheese biscuits

and there was a pug named Luca

I am please to say that Drew won the competition {Janal would say she won} {Aaron would say he won}! His recipe was inspired by Ina Garten's crab cakes. So go out and purchase some of the most expensive seafood you can and fry it up, you'll be glad you did.

Ingredients: 
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
4 tablespoons unsalted butter1/4 cup olive oil

Directions
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

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