The Spirit World

We had a little delay in yesterday’s travel plans - low clouds in the city by the bay kept us in travel mode quite a lot longer than expected which resulted in a whole series of delays in our day. So our Happy Hour at Home post didn’t quite make it up yesterday and I apologize for that. But here it is!

In honor of my host city this week’s cocktail is a direct salute to one of the city’s most famous tourist attractions, the Cable Car. This cocktail is a simple variation of the Sidecar, basically substituting rum for brandy.

Cable Car

• 1 1/4 oz Captain Morgan’s Rum
• 3/4 oz Orange Curacao
• 1 1/4 oz Sweet and sour (make your own)

Mix all ingredients into an ice-filled shaker. Shake. Strain into a chilled, sugar and cinnamon rimmed cocktail glass (sometimes a highball glass is used). Garnish with an orange spiral twist.

Tony Abou-Ganim is credited for creating this cocktail.

To accompany this cocktail, crab cakes! There are many versions and recipes available so if you already have a favorites recipe use it. If not, or if you want to try something new, check out this version from Tom Douglas‘ new cookbook.

Etta’s New Dungeness Crab Cakes

1 large egg yolk
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped onion
2 teaspoons chopped parsley
1 teaspoon Tabasco
½ teaspoon paprika
½ teaspoon chopped fresh thyme
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup olive oil
¼ cup sour cream
1 pound fresh Dungeness crabmeat, picked clean of shell and lightly squeezed if wet
4 cups fresh bread crumbs
3 tablespoons chopped parsley
About 4 tablespoons unsalted butter
Green Cocktail Sauce (recipe follows)
4 lemon wedges

1. In a mini food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper. Pulse to finely mince the vegetables and combine the ingredients. With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.

2. Transfer mayonnaise mixture to a large bowl and stir in sour cream, then use a spatula to fold in crabmeat. Gently form into 8 patties, about 3 inches across and ¾-inch thick. Put bread crumbs in a shallow container and stir in parsley. Lightly dredge the crab cakes on both sides in the bread crumbs.
Cover with plastic wrap and chill for at least 1 hour or longer.

3. Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan. Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.

4. Transfer crab cakes to plates, serving 2 to each person, accompanied by ramekins of Green Cocktail Sauce and lemon wedges.

From “I Love Crab Cakes! 50 Recipes for an American Classic” by Tom Douglas and Shelley Lance

Green Cocktail Sauce

1 teaspoon yellow mustard seeds
8 ounces tomatillos, washed, husked and quartered
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 teaspoons green Tabasco
1 teaspoon chopped garlic
1 teaspoon peeled and grated fresh horseradish (or ¼ teaspoon prepared horseradish)

1. Toast mustard seeds by placing in a small, heavy skillet over medium heat for a few minutes, shaking or stirring constantly, until lightly brown and aromatic. Watch carefully as the seeds will burn quickly.

2. Put tomatillos in the bowl of a food processor and process until coarsely pureed. Remove purée to a sieve, drain off liquid, and discard. Put drained purée in a bowl and stir in vinegar, sugar, green Tabasco, garlic, mustard seeds and horseradish.

From “I Love Crab Cakes! 50 Recipes for an American Classic” by Tom Douglas and Shelley Lance