We arrived in Ohio on Friday evening since the NHRA qualifying races we were attending was on Saturday. We settled into our room at the B&B Alva Glen before venturing out for dinner. Our hosts recommended Berry’s, a family-owned restaurant located in the Uptown Historic District. We traveled through a little village where Thomas Edison was born on a way to Berry’s. This is a beautiful restaurant with a bar, indoor seating and a large outdoor patio. Upon entering the building we were taken through many different air-conditioned rooms and the place seemed endless! (I mention the air conditioning because it was so brutally hot outside and we were grateful for the air!)
Each room gave you the impression that it was a small, intimate restaurant with its own decor style. The first night we were in a room where the decor was nostalgic providing a lot of interesting pictures and knick-knacks to look at. It reminded me of the magazine “Good Old Days”. When I was younger I loved reading that magazine. The second night we were in a room with a cathedral ceiling with an ornate tin ceiling. It reminded me of a room that would be in an 1800’s home of a wealthy owner. Greg and I love visiting period houses and I felt like we were in one of those great rooms. The food was wonderful, prices are reasonable, the waitresses were friendly and always made sure you had what you needed! I really enjoy crab cakes and tend to sample them at different restaurants. Check out their website http://www.eatatberrys.com.
After a great dinner on Friday, we went for a walk through town to look at the beautiful historic homes. We noticed we were the only two people any where in sight that were walking. We guessed it was the 95 degrees temperature and the steaming sidewalk made it feel hotter. But we were glad to have a chance to check out an old church that was built in 1920 with the history of the original church dating back to the early 1800s. It was a beautiful stone, gothic design that we do not get a chance to see very often. Standing in front of the church it took you back to a different time – which many people would say was simpler. Though I must admit, I love technology so I am glad to be born at this time of history! I can’t imagine wearing heavy, uncomfortable dresses that reached the floor. But I do enjoy finding old churches as I wonder whom use to worship there and how the church has changed over the decades. After our hot walk we headed back to the B&B for a restful evening in a nice air-conditioned beautiful sitting room.
Greg really enjoyed Berry’s crab cakes and ordered them both nights. It is unusual for him to enjoy crab cake so much. This inspired me to make our own version! We researched many recipes and sauces to take the best from them to create a version that we can enjoy. I baked my crab cakes but of course you could fry them in olive oil.
Ingredients I like to use….
8 ounces Crab Meat
½ cup Panko’s Crumbs or Breadcrumbs, plus extra for dredging
1 tbsp Lemon Juice
Approx ¼ cup Light Mayonnaise, more depending upon moisture needed
¼ cup Red Pepper, diced
¼ cup Celery, diced
¼ cup Green Onion, sliced
½ tsp Dried Mustard
½ tsp Smoked Paprika
1/8 tsp Nutmeg
1/8 tsp Ginger
1/8 tsp Allspice
1/8 tsp Cloves
1/8 tsp Garlic Powder
Salt & Pepper
Lemon for garnish
Crab Cake Sauce
½ cup Light Mayonnaise
2 tbsp Sweet Relish
2 tsp Grey Poupon Dijon Mustard
1 tsp Worcestershire Sauce, reduced sodium
½ to 1 tsp Lemon Juice
A few tips I hope will help you….
You can make these ahead of time and let them chill for at least 30-minutes in the refrigerator. Chilling can help them stay together while cooking and serving. Consider how small you might want to dice the vegetables in relation to the size of the crab cakes you are making.
Here is how I prepare the meal… but feel free to experiment….
Make your crab cake sauce and chill in the refrigerator. Feel free to add more or less of the ingredients depending upon if you want it more sour or sweet.
Mix the ingredients together for the crab cakes. You can use Panko’s for a crunchier, thicker texture to your coating. Breadcrumbs are finer and less crunchy. You can use either depending upon the texture and crunchiness you prefer. For this recipe I used Panko’s. You may need to add more liquids to form your crab cakes especially if you are baking them. The oven can dry them out.
If baking, spray a baking pan with non-stick spray. Measure out ½-cup of the crab cab mixture to make 5 crab cakes. You can use a ¼-cup to make 10 crab cakes. Just be careful if you are baking them to ensure you do not dry them out since they are smaller.
Turn over the measure cup in your hand to place the crab cake mixture in the palm of your hand.
Gently form into a crab cake. Since you are using a measuring cup it should be easy to form.
You can dredge the crab cake in Panko’s or breadcrumbs if you want a crunchier crab cake. I like to place some breadcrumbs in a bowl. I gently place the crab cake in the bowl to press into the breadcrumbs. Then I turn over and repeat. I throw away whatever panko’s/bread crumbs that I do not use.
Place on a prepared baking pan.
Repeat. Makes 5 crab cakes. Bake at 400 degrees for 17-minutes, and broil for 3-minutes. You can fry your crab cakes in oil until cooked through. If you do bake them, you need to be careful because they can dry out easily so ensure you have enough moisture. I noticed they did not get as hot in the oven as when frying them.
Serve immediate with the Crab Cake Sauce, a slice of lemon and your favorite side dish. Don’t they look delicious! Enjoy!