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Pan Fried Louisiana Crab cakes

Cajun No Comments »

Pan Fried Louisiana Crab Cakes

1 extra-large egg, beaten
1 tablespoon mayonnaise
Salt to taste
1/4 teaspoon ground black pepper
1/4 teaspoon curry powder
3 or 4 drops Tabasco sauce
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1 pound fresh jumbo lump crabmeat
3 or 4 tablespoons dry bread crumbs
2 cups corn or peanut oil

Combine egg, mayonnaise and seasonings.
Add crabmeat and enough bread crumbs to absorb excess moisture.
Stir to blend well.
Mixture should be firm enough to hold together.
Adjust seasoning as desired.
Form crabmeat mixture into 8 patties.
Place on wax paper for about 20 minutes to dry slightly.

Pour oil into skillet to a depth of 1/2 inch and heat to 350 degrees F.
Fry crab cakes for about 3 to 4 minutes per side or until golden brown on both sides.
Do not crowd pan.
Fry in several batches, if necessary.
Drain on paper towel.

Chocolate Raspberry Torte

Baked Goods No Comments »
Cake: 1 lb Bittersweet chocolate

=best-quality 14 tb Unsalted butter

1 1/2 c Sugar

10 Eggs; separated

Room temperature 1/4 c Framboise liqueur

2 ts Vanilla extract

Creme anglaise: 4 Egg yolks; room temp

1/2 c Sugar

2 c Milk; scalded

1 c Fresh raspberries

Pureed and sieved Fresh raspberries for -garnish Recipe by: The Silver Palate Good Times Cookbook To make the cake, break the chocolate into small pieces and melt with the butter in a double boiler over simmering water.
STir in 1 cup of the sugar and beat until the sugar dissolves, about 3 minutes.
Beat egg yolks in a large mixer bowl until blended.
Beat in 1 cup of the warm chocolate mixture and then return the chocolate mixture to the double boiler. Cook stirring constantly until slightly thickened, about 3 to 4 minutes.
Remove from heat and stir in the framboise and vanilla. Preheat oven to 275.
Butter a 9 1/2 inch springform pan and lightly coat with sugar.
Beat the egg whites in a large mixer bowl just until beginning to stiffen.
Gradually beat in the remaining 1/2 cup sugar, 1 tbs at a time, and continue beating until the peaks are stiff and glossy.
Gently fold the egg whites into the chocolate mixture.
Pour the batter into the prepared pan.
Bake until firm, about 3 hours.
Let cool completel; then refrigerate until cold.
To make the creme anglaise, beat the egg yolks and sugar in a mixwer bowl until thick and light.
Gradually beat in the milk.
Pour into a heavy saucepan and cook, stirring constantly, over low heat until the custard coats the back of the spoon.
This can take as long as 15 minutes.
Do not let it boil.
Remove the pan from the heat and place in a bowl of ice water to cool to room temperature.
Stir in the raspberry puree.
Refrigerate until ready to serve.
Cut the chocolate cake into thin wedges and serve on dessert plates.
Spoon some of the creme anglaise around the cake and garnish with a few fresh raspberries.JM. (DEBORAH EPSTEIN) —–

Light Waffles

Breakfasts No Comments »
4 c Self-rising flour

2 tb Sugar

1/4 ts Baking soda

4 c Nonfat buttermilk

1/2 c Vegetable oil

8 Egg whites

Vegetable cooking spray

Combine flour, sugar, and soda in a large bowl.
Combine buttermilk and oil; stir well.
Add to dry ingredients, stirring just until moistened.
Beat egg whites until stiff peaks form; carefully fold into batter.
Coat a waffle iron with cooking spray and allow waffle iron to preheat.
Pour batter onto hot waffle iron and bake.
3.4 gms.
protein, 3.8 gms.
fat, 14 gms. carbohydrate, 1 mg.
cholesterol, 24 9 mg.
sodium, and 93 mg. calcium.
Source: Southern Living’s 1991 Annual


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