djwtwo has added a photo to the pool:
The wife and kids were out this afternoon, leaving me to fend for myself for dinner. That means I get to cook something that wouldn’t ordinarily fly with the kids, who, despite being adventurous eaters, still have some pretty clear dislikes. Tonight, that translated into these crab cakes, with lime-sriracha mayo, avocado, and a sautéed corn, red pepper, and bacon "salad". The beer is a Jack's Abby Sunny Ridge pilsner.
I played with a few different compositions for this one, and while I got two that I like, I didn't really get one that I love, so I thought I'd post both of the leading contenders in case anyone wants to offer words of wisdom. I didn't really work this scene for very long, because, hey, I was hungry. This is one composition, and the other is here.
For this shot, I wanted to try to compose from above, since I tend to forget about that angle when shooting food (mostly because I don't have any way to secure my camera above a scene right now to let me compose to the camera.) The biggest issue here is that I didn't really light this very well; I lit the way I usually do for a shot from the side, meaning two strobes left and right of the scene with about a 1EV difference between them in power and some diffusion with umbrellas, but the result from above just makes the resultant shadows look wonky instead of interesting and contrasty. I fiddled with the shadows a bit in post but wasn't really successful at reducing said wonkiness. On a more minor point I don't think the fork or the beer at the edge of the frame really add anything here.
Ingredients
I really mostly improvised this recipe on-the-fly, but these amounts should be close.
For the crab cakes and spicy mayo
2 cloves garlic, minced very fine
1/2 shallot, minced
Zest and juice of 1 lime
1/2 c. mayonnaise
3 peppadew peppers, minced
1/2 tsp. Old Bay seasoning
6 oz. cooked lump crabmeat
1 egg white
panko bread crumbs'
sriracha
1/2 avocado, cubed
butter
salt
pepper
leaves from a few sprigs of cilantro, roughly chopped
For the corn "salad"
1/2 shallot, minced.
1 c. frozen sweet corn kernels
1/4 c. diced red bell pepper
1 strip cooked bacon, diced
1 tbl. lime juice
butter
salt
pepper
Directions
Start by cooking the garlic and shallot in a little butter over low heat, cooking until fragrant. Set aside.
Add a little more butter to the pan. Add the ingredients for the corn salad and cook until the corn browns just slightly. Dress with the 1 tbl. of lime juice.
Add 1/2 of the garlic/shallot mix, 1/2 of the lime juice, and the lime zest to the mayonnaise.
Dress the cubed avocado with the remaining lime juice and a little salt.
In a mixing bowl, combine the crab meat, 1/2 of the mayonnaise, the egg white, a little salt and pepper, the rest of the garlic/shallot mix, the peppadews, and the bay seasoning and stir to combine. Add a few tablespoons of panko to help absorb the moisture; it should hold together when packed but not be drippy. Divide into four parts, shape into patties about 3" across and 1/2"-3/4" thick, then coat the outside in more panko.
Sautée the crab cakes in butter over medium-low heat for a few minutes per side, until the bread crumbs are golden brown and the crab meat is warmed through.
Combine the remaining mayo with a teaspoon or so of sriracha (or more to taste). Smear a little of the spicy mayo on the plate, put on the crab cake, and top with the dressed avocado and the chopped cilantro. Serve with the corn salad.
via Recipes to Share Pool http://ift.tt/15FyCOI
No comments:
Post a Comment