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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 8 oz. Snow Crab Meat 8 oz. Surimi Crab 2 oz Bread crumbs 2 ea. Large Eggs ½ tablespoon Cajun seasoning ½ tablespoon cayenne pepper ½ tablespoon paprika ¼ teaspoon fresh parsley ¼ teaspoon fresh chives Sautee’ in olive oil or vegetable oil Yields 4 Servings / 2 patties per serving Optional: Garnish plate with shredded lettuce or bib lettuce. Tartar Dipping Sauce ½ cup prepared mayonnaise ½ cup prepared salad dressing ½ cup sweet pickle relish – drained 1 teaspoon lemon juice ¼ teaspoon Worcestershire sauce 1 fresh garlic clove finely diced 1/8 teaspoon Red pepper flakes - dried 3-4 drops Tabasco sauce Instructions: In a large bowl combine eggs, bread crumbs and seasonings. Gently fold in Crabmeat Once fully incorporated refrigerate mixture for 20 minutes. (A cold mix is easier to work with and form into cakes. It is important for the crab cakes to be the same thickness so they will cook uniformly.) Refrigerate for at least 1 hour to firm crab cakes. Add enough oil to cover the bottom a sauté pan and brown each side to a light golden brown. Preheat oven to 375 degrees When crab cakes are browned place on a heatproof platter and into a 375-degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center. Tartar Dipping Sauce In small bowl stir together all the ingredients until tarter sauce is combined. Refrigerate covered for one hour for the flavors to come together. Yields 1 ½ cups |
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