RECIPE TITLE "Curried Crab Cakes" source: Cooking Light magazine December
12 servings (serving size: 2 crab cakes) ---
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 cup minced onion
1 cup chopped red bell pepper
1/2 cup chopped celery
2 teaspoons minced peeled ginger
1 garlic clove, minced
1 1/4 cups dry breadcrumbs, divided
1/4 cup light mayonnaise
1 teaspoon grated lemon rind
1 pound lump crabmeat, shell pieces removed
1 large egg, lightly beaten
2 tablespoons butter, divided
Parsley sprigs (optional)
Combine first 5 ingredients in a small bowl; stir well.
Heat a large nonstick skillet coated with cooking spray over medium-high
heat. Add the onion, bell pepper, and celery; cover, reduce heat
to medium-low, and cook for 10 minutes, stirring occasionally. Add
the curry powder mixture, ginger, and garlic; cook, uncovered, 5
minutes, stirring frequently. Spoon mixture into a large bowl; cool.
Wipe skillet clean with a paper towel.
Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat, and egg to
onion mixture; stir well. Divide crabmeat mixture into 24 equal
portions, shaping each into a 1/2-inch-thick patty. Place remaining
breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs.
Melt 2 teaspoons butter in pan over medium heat. Add 8 patties,
and cook 2 minutes on each side or until browned. Remove the crab
cakes from pan, and keep warm. Repeat procedure with remaining butter
and patties. Garnish with parsley sprigs, if desired.
NUTRITION PER SERVING
CALORIES 124(30% from fat); FAT 4.2g (sat 1.8g,mono 1g,poly 0.3g);
PROTEIN 10.4g; CHOLESTEROL 51mg; CALCIUM 65mg; SODIUM 377mg; FIBER
1g; IRON 1.2mg; CARBOHYDRATE 11.2g
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If you are the sort of cook who blanches when fresh, troll-caught king salmon costs more than $8 a pound, you're going to want to own a copy of Boston restaurateur Jasper White's Lobster at Home on the day you tumble for one or two of these shellfish kings in your local market. Lobster may well be relatively inexpensive in some parts of the country, but at anything from $9.99 to $13.99 a pound in cities where the delicious beasts from the deep must be flown in, well, a cook is likely to think twice about the purchase. For about $15, you get four ounces of actual edible lobster. To tread in such waters without an appropriate guide is, at best, foolhardy. Thank goodness for Jasper White.
Lobster at Home is the most comprehensive book available on the subject of selecting, cooking, and eating lobster. With this book in hand, you will know how to find and buy the best possible lobster for your money. And then, with a lobster at home scuttling across the kitchen counter, you will know what do with the beast, how to dispatch it, and a world of variations on how to cook it. Knowing what to do is an important issue when half the recipes in the book seem to start out asking for $30 worth of lobster. There are no recipes that call for anything resembling Lobster Helper.
White's enthusiasm for lobster is infectious, and his collection of recipes that rely either on lobster meat or broth, or enhance the experience of eating it, are nothing short of delicious. It will probably always remain something of a special-occasion treat for anyone who doesn't grow up in or marry into a lobster-fishing family. The special nature of this food demands the careful and creative handling espoused by Jasper White. If you ever buy and serve lobster, use this book. --Schuyler Ingle
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Vintage photos of tall ships and scenes from New England's seafaring past are interspersed with the recipes, and sidebars--on such topics as the role of fishing in Colonial America, how to prepare a classic clambake, and the lobster's peculiar culinary history--make this not only a great cookbook for anyone who loves seafood but also a perfect sourvenir of Mystic Seaport. More info
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Meals that are naturally delicious, low-fat,. and diabetes-friendly!
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