when one’s husband doesn’t eat meat or fish and ONLY certain types of shellfish.. hmmm unusual I know. This year, finding ourselves quietly alone for thanksgiving we decided to make a non traditional/traditional feast with the usual thanksgiving suspects cranberry sauce, brussel sprouts with almonds, mashed potatoes and crab cakes! yip crab cakes.
Mr Weiss’s Cranberry Sauce
1 bag fresh cranberries (12oz)
1 c water
3/4 c sugar
3 tbsp marmalade
1/4 tsp allspice
Heat water, sugar and cranberries in a medium sized pot, bring to boil and reduce to low, add spices and marmalade, simmer gently 10 mins. Cool and serve.
Brussel Sprouts with Almonds
1 lb brussel sprouts (I found baby brussels and we used these)
2 tbsp butter
1/3 c sliced almonds
If you are using regular sized brussels cut an X in the base of sprout this will make it cook evening, if you’re using the baby ones no need. Steam brussels until just tender, about 4 mins.
Heat butter in non stick skillet add almonds, gently toast until slightly golden, add hot steamed brussels toss to coat in butter and almonds, season with salt and pepper, serve.
Crab Cakes (ala Mark Bittman)
1 lb jumbo lump crab meat
1/4 c mayo
1/2 c finely chopped scallion
1/4 c chopped red bell pepper
1 tbsp dejon
2 tbsp fresh breadcrumbs
flour for dredging (about 1 cup)
2 tbsp butter and 2 tbsp oil (peanut, olive or vegetable oil)
Mix together crab, mayo, egg, scallion, red pepper, pinch salt and pepper add breadcrumbs to bind. Refrigerate until ready to use, it will be easier to shape the cakes if they sit for at least 30 mins in fridge. Form mixture into 4 large crab cakes, dredge in flour to coat.
Heat butter and oil in pan, gently pan fry 4-5 mins each side until golden brown. Serve with lemon wedges.
And that’s how we do thanksgiving in this household!