Have you ever noticed after a long day enjoying the outdoors you are ravenous? What better way to satiate your hunger than a locally sourced, chef-inspired, healthy and delicious summer feast? Discover Stanwood-Camano and the culinary delights that are at our fingertips (or crab pots). Join us as we collaborate with two local farm-to-table chefs and bustling Farmers Markets to bring you A Taste of Summer. Drooling may commence now.
Menu
Appetizer: Roasted Beet Hummus served with Bread Slices & Jicama Sticks –Kristopher Gerlach – Camano Island Resident and Chef at the Majestic Inn & Spa of Anacortes.
Main Course: Crab Cakes with Roasted Red Pepper Aioli – Dennis Newman – Chef at Crow Island Farms
Start Cookin’!
Appetizer: Roasted Beet Hummus
- 5# medium sized red beets chopped and cooled
- 1 tablespoon lime juice
- 2# garbanzo beans
- ¼ cup tablespoons olive oil
- 4 tablespoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Place all ingredients in blender/cuisinart and blend till smooth. Adjust seasonings to taste. Garnish with pickled beets, micro arugula, toasted bread slices and jicama sticks
To make Garnish of Pickled Beets: 1# red beets roasted and diced fine Pickled beets (equal parts 2 cup balsamic vinegar and 2 cups sugar bring to boil and pour over roasted beets)
Main Course: Crab Cakes with Roasted Red Pepper Aioli
Serves two people (4ea 4-5z cakes)
- Dungeness Crab 1lb Cooked off and shelled, body, leg and claw meat
- Mayonnaise 1/2C Homemade or store bought
- Egg, Whole 1ea I like Camano Island Egg Company for richness!
- Panko bread crumb 1/4C + 1T
- Lemon Zest 1T
- Italian Parsley 2T Minced
- Thyme, fresh 1T Minced
- Dill, fresh 2T Minced
- Chives, fresh 1T Thinly Sliced
- Garlic, fresh 2T Minced, I like Nootka Rose from Fiddleheads Market
- Sea Salt 1T
- White Pepper, ground 2t
- Worcestershire 2 drops
- Vegetable oil 2T
- Lemon 1ea Wedge
Directions:
- Preheat oven to 375 degrees F.
- Combine all the ingredients into a mixing bowl and using your hands, mix well.
- Pull out 5z portions (they will bulk up a bit with the egg and panko). Lightly squeeze any excess liquid out and form into a dome shape. Place onto a plate and lightly flatten the top.
- In a sauté pan, add 2T vegetable oil. Turn on medium to medium high heat. When the oil gets glossy and covers the entire cooking surface, place your crab cakes down and get a good sear. This will take 3-4 minutes. Using a spatula (I like a fish spatula) carefully flip the crab cakes onto the opposite side and sear for 3-4 minutes. If the crab cakes are really smoking, turn your heat down a little. It’s all about the crust!
- Finish in oven for about 7 minutes. Depending on your oven, it could take up to ten. We just want them heated throughout as the crab is already cooked.
Aioli
- Red Pepper, Roasted 1/2C Canned or homemade (not pimentos)
- Mayo 1C Favorite kind, I like to make mine from scratch
- Garlic, Granulated 1T
- Lemon Juice, fresh 1/4C Freshly squeezed
- Sea Salt, fine Pinch
- White Pepper, ground Pinch
Directions
- Add all ingredients into a blender and puree smooth!
Farm Stands & Markets
Camano Commons Farmers Market | Terry’s Corner, Camano Island | Open Tuesdays 3pm-7pm |June-September
Port Susan Farmers Market | Open Fridays 2pm-6pm |Downtown Stanwood by the Train Station
Silvana Produce | 501 Pioneer Highway, Arlington | (425) 760-1767
Island Harvest Farm | Small Scale Farm Stand | Open 7 days a week | 825 Arrowhead Rd. Camano Island
