mini citrus crab cakes with herbed vinaigrette dipping sauce

Transcription

1 APPETIZERS mini citrus crab cakes with herbed vinaigrette dipping sauce Prep: 20 min. Cook: 20 min. Serves: 25 SHOPPING LIST Crab Cakes: 3 (6-ounce) cans fancy lump crab, well drained, cartilage removed 1 egg, lightly beaten 1 tablespoon Dijon mustard 1 teaspoon lemon zest 1 tablespoon lemon juice Cracked black pepper to taste 1 4 cup finely chopped red bell pepper 4 green onions, white and light green parts trimmed, and thinly sliced (about 1 4 cup) 1 cup fresh bread crumbs, divided 1 4 cup olive oil, divided Citrus Vinaigrette: 2 tablespoons lemon juice 1 tablespoon Dijon mustard 1 4 cup olive oil 2 tablespoons mayonnaise 1 tablespoon fresh chopped parsley or chives 1) Combine crab, egg, mustard, lemon zest and juice, black pepper, bell pepper, onions and 1 2 cup bread crumbs in medium bowl. 2) Place remaining bread crumbs in shallow pie plate. Form crab mixture into cakes using a tablespoon measure or small ice cream scoop. Coat each crab cake in the bread crumbs. 3) Heat 1 tablespoon oil in 10-inch skillet or 3-quart sauté pan. Add crab cakes 7 or 8 at a time. Cook for 3 or 4 minutes per side or until golden. Transfer to a cookie sheet, and repeat with remaining oil and crab cakes. 4) Whisk together lemon juice, mustard, oil, mayonnaise and parsley. 5) Serve crab cakes warm with the Citrus Vinaigrette. 34

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3 SOUPS & SALADS shrimp, scallop and corn chowder Prep: 20 min. Cook: 25 min. Serves: 6 SHOPPING LIST 2 tablespoons butter 1 small onion, chopped 2 stalks celery, sliced 1 medium red bell pepper, seeded, and chopped 1 teaspoon salt 1 pound red potatoes, cut in 1 /2 inch pieces 2 garlic cloves, minced 3 tablespoons flour 3 cups skim milk 2 cups water 1 tablespoon concentrated chicken or vegetable stock 1 teaspoon Old Bay Seasoning 3 /4 pound shrimp, peeled, deveined, and coarsely chopped 3 /4 pound bay scallops 2 cups frozen corn, thawed 1 tablespoon chopped fresh thyme leaves 1) Melt butter in a 6-quart pot, and cook onion, celery, pepper and salt over medium heat for 5 minutes, stirring occasionally. Add potatoes and garlic, and cook for 5 minutes or until potatoes are almost tender, stirring occasionally. 2) Stir in flour, and cook for 2 minutes, stirring frequently. Stir in milk, water, stock and seasoning. Bring to a boil over high heat. Reduce heat to low, and simmer chowder for 5 minutes or until vegetables are tender. Add shrimp, scallops and corn. Reduce heat to low, and simmer 5 minutes or until shrimp turn pink. Stir in thyme. 44 Tip...For richer seafood flavor, replace water and concentrated stock with homemade stock. Reserve shrimp shells, and place them with 4 cups water in a saucepan. Add any vegetable scraps from the recipe preparation, including onion peel and celery leaves, tops or bottoms. Add 1 or 2 whole, unpeeled garlic cloves, 10 peppercorns, 1 bay leaf and 1 teaspoon salt. Bring to a boil, reduce heat and simmer uncovered for at least 30 minutes. The longer the stock simmers, the more flavor it will have. Strain solids, and reserve stock.

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5 SIDE DISHES sweet onion casserole Prep: 30 min. Cook: 30 min. Serves: 8 10 SHOPPING LIST 1 stick butter, divided 4 large Vidalia onions (about 4 pounds), peeled, halved and sliced into 1 4-inch slices 24 classic round snack crackers, crumbled, divided ½ cup grated Pecorino Romano cheese, divided 2 tablespoons chopped parsley, divided 1) Preheat oven to ) Melt butter in large oven-proof skillet. Sauté sliced onions about 10 minutes, until tender and slightly golden. 3) Layer half the onions into a 3-quart baking dish with half the crushed crackers and half the cheese. Repeat layers. Top with parsley. 4) Bake uncovered for 30 minutes or until golden brown and bubbly. A word from Bob... You can do this in the same oven-proof skillet by removing half the sautéed onions, layer half the crackers and cheese, return onions, layer remainder of crackers and cheese...voila! All in one skillet! 72 Tip...Put crackers into sandwich-size ziplock bag, and crush with fingers. Add ¼ cup cheese. Shake to combine. Repeat in second zip-lock bag with remaining 12 crackers and ¼ cup cheese. Your portions are neatly divided and ready to use!

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8 peach pouch pie with blueberries DESSERTS Prep: 20 min. Cook: 35 min. Serves: 8 SHOPPING LIST 2 3 cup sugar 3 tablespoons cornstarch 4 cups peaches, pitted and sliced (about 3 pounds) 1 cup blueberries ¼ teaspoon almond extract 1 2 (14-ounce) package refrigerated pie crust 1) Preheat oven to ) Stir together sugar and cornstarch in large bowl. Gently toss in peaches, blueberries and almond extract. Let stand 5 minutes. 3) Unroll one crust, and gently place in 10-inch oven-proof skillet. Spread fruit mixture evenly in crust. Fold overhanging edge to cover outer portions of filling. 4) Bake minutes or until fruit bubbles and crust is golden brown. Cool 2 hours before serving. 147