Recipe of the Day
May. 17th, 2007 01:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundCap'n Crunch Crab Cakes
3/4 cup mayonnaise
1 tablespoons Thai chili-garlic sauce
1 tablespoons lime juice
1 1/2 teaspoon grated lime peel
1 pound lump crab meat
1 1/2 cup chopped fresh cilantro
1/3 cup chopped red onion
1 egg, lightly beaten
3 cups panko flakes (Japanese-style bread crumbs)
2 cups crushed Cap'n Crunch (about 3 1/2 cups uncrushed)
Vegetable oil for frying
In a small bowl, blend the mayonnaise, chili-garlic sauce, lime juice and lime peel.
In a large bowl, combine the crab meat, cilantro and onion.
Stir in one-third cup of the mayonnaise mixture and the egg. Reserve the remaining mayonnaise mixture for garnish.
In a third bowl, combine the panko flakes and Cap'n Crunch. Stir 1 ½ cups into the crab mixture. Form into ½-inch-thick cakes, using half-cup mixtures for each.
Dredge the cakes in the remaining Cap'n Crunch mixture. Arrange in a single layer on a tray or baking sheet. Chill at least 1 hour or up to 8 hours.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Working in batches, add the crab cakes and cook until golden brown and cooked through, about 4 minutes per side, adding more oil as needed.
Serve hot, topped with a dollop of the remaining mayonnaise mixture.
Cajun Crab Cakes
1 lb crabmeat, well drained
1/4 minced onions
3 tbs thinly sliced scallions
2 egg whites
1 tbs lemon juice
1/4 tsp prepared mustard
1/4 tsp hot-pepper sauce
1/4 tsp Worcestershire sauce
1/2 cup crushed oyster crackers
1/4 cup low-fat mayonnaise
In medium bowl, combine crab, onions and scallions. In small bowl combine egg whites, lemon juice, mustard, hot pepper sauce and Worcestershire sauce; mix well.
Add to crab mixture and stir gently. Stir in crackers, add mayonnaise and gently combine. Line baking pan with coated foil. Form 12 patties and broil 8 minutes, turning once.
Vegan "Crab" Cakes
15-1/2 oz. can chickpeas, rinsed and drained
12 oz. of tofu
1 Tbsp. lemon juice
2 tsp. granulated garlic or 2-4 cloves of pressed garlic
1-1/2 Tbsp. of old bay seasoning
1 can of Worthington's Veg Skallops
2 pieces of bread-no crust, and "cubed"
1/2 cup flour
Cornmeal
salt and pepper to taste
1. Blend chickpeas and tofu in food processor. If the food processor is struggling a bit because you didn't use the silken tofu just add 1 tbsp. or more of water until it seems to be mixing well. Then add lemon juice, garlic, old bay, salt and pepper.
2. Strain the skallops. They are big chunks of seitan so you have to cut them up in little pieces. I take each chunk, cut several lengthwise strips, put the strips together and cut into little pieces. This creates the flaky sort of texture that is associated with crab. I use about 3/4 of the can.
3. Take the chickpea/tofu mixture out of the food processor and place it in a large mixing bowl. Combine your cut up pieces of skallops with the mixture.
4. Fold in the bread pieces and then add the flour a little bit at a time so that the mixture becomes sticky. There is no real right or wrong way to do this. You want the mixture to be able to be formed into patties.
5. Grab a handful and roll it up in the corn meal and form a patty. Both top and bottom of the patty should be well coated.
6. Pan fry the patties in oil on med-hi heat (about 4-5 minutes per side) until crispy on the outside.
Between 12-20 crab cakes.
Vegetarian Mock "Crab" Cakes
Ingredients:
1 Pkg veggie crab meat (anywhere from ½ -1 pound depending how much crab you like)
2 slices multi grain bread
1 1/2; Italian style breadcrumbs or to taste + 1/2; a cup to set aside
1 red bell pepper finely diced
2 stalks of celery finely diced
1 small onion finely diced
1 egg or equivalency in egg substitute
1/4; c Parmesan Cheese or Vegan Parmesan Cheese ( or to taste) = 2-3 T to set aside
1 T raspberry mustard, or whatever you like
1/2; c miracle whip or mayonnaise or vegan substitute
1 T margarine or butter
1 tsp turmeric
1 T garlic (or to taste)
1 /4 c parsley
1 tsp lemon pepper
1 tsp seasoned pepper ( or black pepper)
Instructions:
In a large mixing bowl combine the onion, celery and bell pepper. Next add in the veggie crab meat, mixing thoroughly. Next add bread crumbs, spreading evenly and mixing to make sure they are fully incorporated. Next take the two slices of multi grain bread and wet them in the sink just enough to dampen them. Squeeze them in your hands to wring out the excess water and them crumble it into tiny pieces adding the moist bread to the crab/vegetable mixture. Next add in the Mustard and the Miracle Whip, mixing thoroughly. Next add in all of the seasonings and the margarine and mix thoroughly one last time. Making sure that the mixture is thick and pliable, but not so gooey as to fall apart in your hands, (remember, if the mixture isn't sturdy enough you can always add more bread crumbs).
Spray a medium to large skillet with cooking spray ( I like to use the olive oil spray for extra flavor). Take a small handful of the crab cake mixture and begin to roll and compress it in your hand (as you would a meatball) Once the handful is compressed enough that it isn't falling apart, flatten it a bit in your hand so that is a thick ovular shape then dust them lightly with the breadcrumbs you've set aside and lay them in the pan. (This is done to help maintain shape, add crispness, and keep the crab cakes from flaking) For extra crispness and flavor I like to sprinkle a little bit of parmesan cheese (what was set aside) over the top of each crab cake as well, but this is optional. Turn your crab cakes until each side is crispy and a nice dark golden brown color and have thickened enough to hold their shape. Then they are finished. I like to enjoy them with some freshly cut celery and tartar sauce but you can eat them however you wish
3/4 cup mayonnaise
1 tablespoons Thai chili-garlic sauce
1 tablespoons lime juice
1 1/2 teaspoon grated lime peel
1 pound lump crab meat
1 1/2 cup chopped fresh cilantro
1/3 cup chopped red onion
1 egg, lightly beaten
3 cups panko flakes (Japanese-style bread crumbs)
2 cups crushed Cap'n Crunch (about 3 1/2 cups uncrushed)
Vegetable oil for frying
In a small bowl, blend the mayonnaise, chili-garlic sauce, lime juice and lime peel.
In a large bowl, combine the crab meat, cilantro and onion.
Stir in one-third cup of the mayonnaise mixture and the egg. Reserve the remaining mayonnaise mixture for garnish.
In a third bowl, combine the panko flakes and Cap'n Crunch. Stir 1 ½ cups into the crab mixture. Form into ½-inch-thick cakes, using half-cup mixtures for each.
Dredge the cakes in the remaining Cap'n Crunch mixture. Arrange in a single layer on a tray or baking sheet. Chill at least 1 hour or up to 8 hours.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Working in batches, add the crab cakes and cook until golden brown and cooked through, about 4 minutes per side, adding more oil as needed.
Serve hot, topped with a dollop of the remaining mayonnaise mixture.
Cajun Crab Cakes
1 lb crabmeat, well drained
1/4 minced onions
3 tbs thinly sliced scallions
2 egg whites
1 tbs lemon juice
1/4 tsp prepared mustard
1/4 tsp hot-pepper sauce
1/4 tsp Worcestershire sauce
1/2 cup crushed oyster crackers
1/4 cup low-fat mayonnaise
In medium bowl, combine crab, onions and scallions. In small bowl combine egg whites, lemon juice, mustard, hot pepper sauce and Worcestershire sauce; mix well.
Add to crab mixture and stir gently. Stir in crackers, add mayonnaise and gently combine. Line baking pan with coated foil. Form 12 patties and broil 8 minutes, turning once.
Vegan "Crab" Cakes
15-1/2 oz. can chickpeas, rinsed and drained
12 oz. of tofu
1 Tbsp. lemon juice
2 tsp. granulated garlic or 2-4 cloves of pressed garlic
1-1/2 Tbsp. of old bay seasoning
1 can of Worthington's Veg Skallops
2 pieces of bread-no crust, and "cubed"
1/2 cup flour
Cornmeal
salt and pepper to taste
1. Blend chickpeas and tofu in food processor. If the food processor is struggling a bit because you didn't use the silken tofu just add 1 tbsp. or more of water until it seems to be mixing well. Then add lemon juice, garlic, old bay, salt and pepper.
2. Strain the skallops. They are big chunks of seitan so you have to cut them up in little pieces. I take each chunk, cut several lengthwise strips, put the strips together and cut into little pieces. This creates the flaky sort of texture that is associated with crab. I use about 3/4 of the can.
3. Take the chickpea/tofu mixture out of the food processor and place it in a large mixing bowl. Combine your cut up pieces of skallops with the mixture.
4. Fold in the bread pieces and then add the flour a little bit at a time so that the mixture becomes sticky. There is no real right or wrong way to do this. You want the mixture to be able to be formed into patties.
5. Grab a handful and roll it up in the corn meal and form a patty. Both top and bottom of the patty should be well coated.
6. Pan fry the patties in oil on med-hi heat (about 4-5 minutes per side) until crispy on the outside.
Between 12-20 crab cakes.
Vegetarian Mock "Crab" Cakes
Ingredients:
1 Pkg veggie crab meat (anywhere from ½ -1 pound depending how much crab you like)
2 slices multi grain bread
1 1/2; Italian style breadcrumbs or to taste + 1/2; a cup to set aside
1 red bell pepper finely diced
2 stalks of celery finely diced
1 small onion finely diced
1 egg or equivalency in egg substitute
1/4; c Parmesan Cheese or Vegan Parmesan Cheese ( or to taste) = 2-3 T to set aside
1 T raspberry mustard, or whatever you like
1/2; c miracle whip or mayonnaise or vegan substitute
1 T margarine or butter
1 tsp turmeric
1 T garlic (or to taste)
1 /4 c parsley
1 tsp lemon pepper
1 tsp seasoned pepper ( or black pepper)
Instructions:
In a large mixing bowl combine the onion, celery and bell pepper. Next add in the veggie crab meat, mixing thoroughly. Next add bread crumbs, spreading evenly and mixing to make sure they are fully incorporated. Next take the two slices of multi grain bread and wet them in the sink just enough to dampen them. Squeeze them in your hands to wring out the excess water and them crumble it into tiny pieces adding the moist bread to the crab/vegetable mixture. Next add in the Mustard and the Miracle Whip, mixing thoroughly. Next add in all of the seasonings and the margarine and mix thoroughly one last time. Making sure that the mixture is thick and pliable, but not so gooey as to fall apart in your hands, (remember, if the mixture isn't sturdy enough you can always add more bread crumbs).
Spray a medium to large skillet with cooking spray ( I like to use the olive oil spray for extra flavor). Take a small handful of the crab cake mixture and begin to roll and compress it in your hand (as you would a meatball) Once the handful is compressed enough that it isn't falling apart, flatten it a bit in your hand so that is a thick ovular shape then dust them lightly with the breadcrumbs you've set aside and lay them in the pan. (This is done to help maintain shape, add crispness, and keep the crab cakes from flaking) For extra crispness and flavor I like to sprinkle a little bit of parmesan cheese (what was set aside) over the top of each crab cake as well, but this is optional. Turn your crab cakes until each side is crispy and a nice dark golden brown color and have thickened enough to hold their shape. Then they are finished. I like to enjoy them with some freshly cut celery and tartar sauce but you can eat them however you wish
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Date: 2007-05-17 11:56 pm (UTC)(Thanks for sharing recipes, BTW.)