Seattle’s Seahawks Take On New England’s Patriots In Super Bowl 60!
It’s the most watched TV event of the year: on Sunday, Super Bowl 60 will pit the Seattle Seahawks vs. the New England Patriots.
I was born and raised in Seattle, so I am paying tribute to my childhood by making some of the greatest dishes from the Pacific Northwest – which means I have to include these guys!
Bring On The Dungeness Crab!
This is Seattle’s Crab: a slightly sweet meat in the legs and claws that is delicious steamed, or in my case, in a crab cake!
And to make it interesting, I’m throwing a “food fight” with the best that New England has to offer – these guys!
Lobster is their Superstar and rightly so…time for a fun “food fight”, so let’s begin in Seattle:
Caviar-Topped Dungeness Crab Cakes!
I found this picture online, credited to “Sweet Tea & Thyme” – a terrific food website that I immediately subscribed to…because this is exactly what my Dungeness Crab Cakes will look like on Super Bowl Sunday!
Here is a recipe for Dungeness Crab Cakes:
- 1 pound Dungeness crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it)
- 1/2 stick (1/4 cup) unsalted butter, divided
- 1/2 cup chopped shallots
- 1 teaspoon kosher salt
- 2 large eggs
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons prepared tartar sauce
- 1 teaspoon lemon zest
- 1/4 teaspoon Tabasco sauce
- 2 tablespoons chopped fresh parsley
- About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups
- 2/3 cup fresh breadcrumbs
- Cook the shallots: Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt.Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.
- Make the crab cake mixture: Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots.Gently fold in the crabmeat and torn bread, taking care again to not break up the lumps of crab meat. The mixture will be very wet.
- Form the crab cakes: Using your clean hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you’ve made 12 crab cakes.
- Coat with breadcrumbs: Line a rimmed tray with a piece of wax paper just large enough to hold the cakes, and sprinkle the bottom of the tray with half of the bread crumbs.Set the crab cakes in one layer on the top of the layer of breadcrumbs and sprinkle them with the remaining breadcrumbs.
- Chill: Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.
- Cook crab cakes: Heat the remaining 3 tablespoons of butter in a large nonstick skillet on medium-high heat until the butter melts and foams up.When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.
I am going to top each crab cakes with a dollop of caviar and some creme France…delicioius!
And lining up on the other side of the field of battle?
New England Lobster Rolls!
There are some differences in how New Englanders enjoy their Lobster Rolls…see the above picture? Here’s what you see:
- Maine Style (Cold): The most common “traditional” version features chilled lobster meat tossed lightly with mayonnaise, often with a bit of finely diced celery for crunch and a squeeze of lemon. It is essentially a cold lobster salad.
The terrific Luke’s Lobster offered this recipe for me to share:
- 4 New England-style split-top hot dog buns
- 2 Tbsp salted butter
- 2 tsp mayonnaise
- 1/2 tsp fresh lemon juice
- 4 pinches Luke’s Seasoning or salt and pepper
DIRECTIONS
- In a small saucepan, melt the butter over low heat. Remove from the heat and brush half a teaspoon of melted butter onto the outer sides of your buns, saving the rest of the butter for later.
- Heat a small pan over medium-low heat for 1 minute, then toast the buns in the pan until golden brown, 1 to 2 minutes per side. Remove the buns from the pan and place on a plate.
- Spread 1/2 teaspoon of the mayonnaise on the inside of each bun.
- Fill each bun with a quarter pound of the chunks of lobster meat.
- Reheat the remaining melted butter, if necessary, and add the lemon juice. Drizzle the warm lemon butter evenly over the lobster in each roll.
- Evenly sprinkle one pinch of Luke’s Seasoning on top of sandwich. Serve immediately with a pickle or side of potato chips and enjoy this authentic Maine lobster roll recipe
I am also going to offer this option:
- Connecticut Style (Warm): Invented in 1929 at Perry’s in Milford, CT, this version serves warm lobster meat drizzled with hot melted butter. It contains no mayonnaise and is favored by purists who want the meat to be the sole focus.
This is part two of my Super Bowl “food fight” – remember part one had this:
New England Clam Chowder really comes alive with chopped bacon on top…see how it held up against Seattle’s Salmon Chowder by clicking here for the recipes!
I love the ways that people celebrate the biggest TV day of the year with all kinds of wacky food!
You can also get into the spirit this way:
With Food Stadiums!
Talk about “playing with your food!”
See some of the wildest food stadiums here!
If you don’t want to make a “food stadium”, then perhaps you will settle for this:
Yes, make a cheeseburger with the melted cheese OUTSIDE THE BUN!
Here’s the recipe:
If you like these stories, PLEASE CLICK THE “LIKE” BUTTON SO I KNOW!
Also, why not sign up to receive emails whenever I post? It’s easy to do, I do NOT collect any information about you at all, there are absolutely NO ads of any kind, just stories about movies, music, books, food, travel and pop culture…
You can sign up by clicking on my blog here and see the note on the right!
If you like the story, share on social media!
Categories: Bacon, Bite Eat Swallow, Bite! Eat! Repeat!, Cookbooks, Eat This!, Food, Food Pictures, Food Writing, Recipes, Travel, Wacky Food, World's Wildest Food
Bite! Eat! Repeat! 
Looks delicious! My daughter and her boyfriend are hosting a huge Super Bowl party this year. Hope your team wins!
Thank you! We are having some people over and serving up everything I shared here…it’s fun! Cheers!
I was going to vote for lobster rolls until I saw the crab cakes topped with caviar…..
The best part is that I’m a double winner because they re both great! I am making everything I’m showing, and will share results next week – it’s my favorite day of the year! Thanks for your note Chef!