Like any good meal a food blog begins with an inspiration. What inflames your passion: restaurants, home-cooking, corporate sponsorship and kickbacks, original recipes, recipe exchanges with the online community? Do you want to share your story or motivate readers to action? Any and all are common elements. Once the goal is set the process can begin.
Months of work, travel and expenses mixed with frequent content production may eventually lead to a large following.
A quick Google search reveals a plethora of advice from individuals, organizations and salesmen. After wading through the sales pitches there is one proven track: have a creative and easy to remember name, include eye catching photos and rock solid recipes. Two excellent resources can be found here: http://whiteonricecouple.com/recipes/how-to-start-food-blog/ and here: http://www.eatthelove.com/2011/11/food-blogging-101-how-to-start/ . Creating content is enjoyable and fulfilling in it’s own right. Unfortunately, content, even well designed and masterfully crafted will not draw subscribers (know as followers) without networking and marketing. To be noticed and eventually heard, a burgeoning food blogger must make connections within the community. Much like the new kid in school, an author needs to prove themselves to join the “in crowd”. Following popular food blogs, and making insightful comments that encourage conversation are the first steps. Attending food blog conventions, food festivals, competitions, and even online media marketing events are necessary to get a food blog off the ground. Months of work, travel and expenses mixed with frequent content production may eventually lead to a large following.
Blue Crab Cakes with Tangy Butter Sauce (Local FL Seafood)
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
3 tablespoons light mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon seafood seasoning
1/2 teaspoon Worcestershire sauce
2 egg whites lightly beaten
1 pound lump blue crabmeat, drained, shell pieces removed
1 1/2 cups panko (Japanese breadcrumbs), divided
2 tablespoons olive oil
3/4 cup fat-free chicken broth
3 tablespoons shallots, chopped
2 tablespoons white wine vinegar
2 1/2 tablespoons butter
1. Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and 3/4 cup panko crumbs. Cover and chill 30 minutes. Shape the crab mixture into 8 patties each 3/4-inch thick.
2. In a shallow dish, roll patties in remaining 3/4 cup panko crumbs, coating evenly. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden.
3. For butter sauce, combine broth, shallots and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup. Remove from heat and stir in butter. Serve with crab cakes.