Saffron Shrimp Crab Cakes
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Saffron Shrimp Crab Cakes main ingredients Celery, Carrot, Shrimp, Onion, Hot Pepper, Saffron, Milk/Cream, Crab cuisine American yield: Makes 24 small cakes
Ingredients For sauce • • • •
1 cup crème fraîche 1 tablespoon chopped canned chipotle chiles in adobo 1/2 teaspoon salt 1/4 teaspoon black pepper
For shrimp crab cakes • • • • • • • • • • • • • • • • •
1/4 teaspoon crumbled saffron threads 1/4 cup water 1 tablespoon olive oil plus additional for brushing 1/2 cup diced (1/8-inch) onion 1/4 cup diced (1/8-inch) carrot 1/4 cup diced (1/8-inch) celery 2 large eggs 1/2 cup heavy cream 1 1/4 teaspoons salt 1 teaspoon black pepper 1 1/2 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined 1 teaspoon finely chopped shallot 1 1/2 teaspoons finely chopped garlic 1 teaspoon chopped canned chipotle chiles in adobo 1 cup panko (Japanese bread crumbs) 1/8 lb jumbo lump crabmeat, picked over for shells and cartilage Special equipment: parchment paper
Preparation Make sauce: Pulse all sauce ingredients in a food processor until smooth. Transfer to a small bowl and chill, covered, until ready to use. Make shrimp crab cakes: Sprinkle saffron into water in a 1-quart heavy saucepan and boil over moderately high
heat until liquid is reduced to 1 tablespoon, about 5 minutes. Remove from heat and transfer to a small bowl, then cool completely. Heat oil (1 tablespoon) in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, carrot, and celery, stirring occasionally, until pale golden, about 8 minutes. Transfer to a plate to cool. Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 baking sheets with parchment paper and lightly brush parchment with oil. Whisk together 1 egg, cream, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Pat shrimp dry and transfer half of shrimp to clean food processor, then add saffron reduction, shallot, garlic, chipotle, and 1/2 cup panko. Purée until smooth, then, with motor running, add egg mixture in a slow stream, blending until just incorporated. Chop remaining shrimp very coarsely (about 1/3-inch pieces) and stir together with remaining 1/2 cup panko, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and carrot mixture. Lightly beat remaining egg and stir into shrimp and vegetable mixture along with shrimp purée, then fold in crabmeat until just combined. Loosely fill a 1/4-cup measure with crab mixture and drop onto a lined baking sheet. Make about 23 more cakes in same manner, dropping onto baking sheets about 1 inch apart. Flatten tops gently to form 2 1/2-inch-wide cakes (about 1 inch high) and bake, switching position of sheets halfway through baking, until tops are lightly browned, about 15 minutes total. Serve shrimp crab cakes with sauce on the side. Cooks' notes: · Shrimp crab cakes can be baked 1 day ahead and cooled completely, then chilled, covered. Reheat in a 350°F oven until hot, about 15 minutes. · Sauce can be made 3 days ahead and chilled, covered. Stir before serving.
Crab Cakes with Herb Salad
yield: Makes 16 servings Serve these with extra lemon wedges.
Ingredients
Vinaigrette • • • • • • •
1/2 cup grapeseed oil 1/4 cup fresh lemon juice 1 tablespoon minced fresh dill 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh cilantro 1 tablespoon minced green onion 1/2 teaspoon Dijon mustard
Crab cakes • • • • • • • • • • • • • • • • • • •
1/4 cup mayonnaise 1/4 cup minced green onions 2 large egg yolks 2 tablespoons fresh lemon juice 4 teaspoons minced fresh dill 4 teaspoons minced fresh tarragon 4 teaspoons minced fresh cilantro 1 tablespoon Dijon mustard 1 tablespoon finely grated lemon peel 1/4 teaspoon ground black pepper 1 pound blue crabmeat or Dungeness crabmeat 2 cups panko (Japanese breadcrumbs),* divided 2 tablespoons (or more) butter 2 tablespoons (or more) grapeseed oil 2 5-ounce containers herb salad mix Fresh dill sprigs fresh tarragon sprigs Fresh cilantro sprigs *Available in the Asian foods section of supermarkets and at Asian markets.
Preparation For vinaigrette: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. For crab cakes: Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total. Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.
Crab Cake Sandwich yield: Makes 6 servings Welcome to Baltimore, where crab cakes rule. This seafood fave has nutritional potential: Crab provides calcium, B vitamins, and iron. But the... more › Ingredients • • • • • • • • • • •
1 lb lump crabmeat 2 egg whites, beaten 1/4 cup light mayonnaise 2 1/2 tsp Old Bay seasoning 1/4 tsp Worcestershire sauce 1/2 tsp ground black pepper 1 tbsp fresh parsley, chopped 1 tsp Dijon mustard 1 cup plain breadcrumbs 1 1/2 tbsp vegetable oil (for frying) 6 sandwich rolls, split and toasted
Preparation Remove shells and cartilage from crabmeat. Add egg whites and mix lightly with a fork. Add mayonnaise, Old Bay, Worcestershire, pepper, parsley, mustard, and breadcrumbs. Mix gently, leaving crab lumps as large as possible. Using hands, form 6 patties. Add oil to a nonstick skillet; fry patties until golden brown on each side, about 10 minutes total. Serve on roll with cocktail sauce or lowfat tartar sauce (2 parts light mayo to 1 part pickle relish).
Spicy Lemon Crab Cakes on Mixed Greens at a glance
main ingredients Lemon, Citrus, Bread, Leafy Green, Mayonnaise, Shellfish, Crab cuisine American yield: Makes 4 servings These crispy cakes are jazzed up with cayenne and lemon peel. Add purchased potato salad, sliced tomatoes, and a seeded baguette. A strawberry... more ›
Ingredients • • • • • • • • • •
3/4 cup fresh breadcrumbs made from crustless French bread 1/3 cup mayonnaise 1/4 cup thinly sliced green onions 1 teaspoon grated lemon peel 1/4 teaspoon cayenne pepper 1 pound crabmeat, well drained 3 tablespoons olive oil 4 cups mixed baby greens 1/4 cup bottled citrus vinaigrette Lemon wedges
Preparation Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. (Can be made 2 hours ahead. Cover and refrigerate.) Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer. Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.
Grilled Steak and Peppers Vinaigrette at a glance main ingredients Pepper, Leek, Steak type Quick & Easy,
yield: Makes 4 servings active time: 25 min total time: 1 1/4 hr Meaty slices of grilled steak and chunks of charred green pepper sit on a silky-soft base of braised leeks.
Ingredients • • • • • • • • • • • •
1 large bunch leeks (2 to 3 pounds; white and pale green parts only) 2 tablespoons unsalted butter 1 3/4 cups reduced-sodium chicken broth 1 Turkish or 1/2 California bay leaf 3 thyme sprigs 2 pounds sirloin flap steaks 2 tablespoons plus 2 teaspoon olive oil, divided 4 Cubanelle peppers (Italian green frying peppers) 2 tablespoons red-wine vinegar 2 tablespoons Dijon mustard 5 tablespoons extra-virgin olive oil Equipment: a large (2-burner) grill pan
Preparation Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash. Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes. Uncover and boil until liquid has reduced to about 2 tablespoons. Discard bay leaf and thyme. Meanwhile, heat grill pan over medium-high heat until hot. Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill steaks, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest 15 minutes.
Meanwhile, halve and seed peppers and toss with remaining 2 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total. Cut crosswise into 1-inch pieces. Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified. Add peppers. Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette. Serve with: Mashed potatos
Ingredients For sauce • • • •
1 cup crème fraîche 1 tablespoon chopped canned chipotle chiles in adobo 1/2 teaspoon salt 1/4 teaspoon black pepper
For shrimp crab cakes • • • • • • • • • • • • • • • • •
1/4 teaspoon crumbled saffron threads 1/4 cup water 1 tablespoon olive oil plus additional for brushing 1/2 cup diced (1/8-inch) onion 1/4 cup diced (1/8-inch) carrot 1/4 cup diced (1/8-inch) celery 2 large eggs 1/2 cup heavy cream 1 1/4 teaspoons salt 1 teaspoon black pepper 1 1/2 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined 1 teaspoon finely chopped shallot 1 1/2 teaspoons finely chopped garlic 1 teaspoon chopped canned chipotle chiles in adobo 1 cup panko (Japanese bread crumbs) 1/8 lb jumbo lump crabmeat, picked over for shells and cartilage Special equipment: parchment paper
Preparation Make sauce: Pulse all sauce ingredients in a food processor until smooth. Transfer to a small bowl and chill, covered, until ready to use. Make shrimp crab cakes: Sprinkle saffron into water in a 1-quart heavy saucepan and boil over moderately high
heat until liquid is reduced to 1 tablespoon, about 5 minutes. Remove from heat and transfer to a small bowl, then cool completely. Heat oil (1 tablespoon) in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, carrot, and celery, stirring occasionally, until pale golden, about 8 minutes. Transfer to a plate to cool. Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 baking sheets with parchment paper and lightly brush parchment with oil. Whisk together 1 egg, cream, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Pat shrimp dry and transfer half of shrimp to clean food processor, then add saffron reduction, shallot, garlic, chipotle, and 1/2 cup panko. Purée until smooth, then, with motor running, add egg mixture in a slow stream, blending until just incorporated. Chop remaining shrimp very coarsely (about 1/3-inch pieces) and stir together with remaining 1/2 cup panko, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and carrot mixture. Lightly beat remaining egg and stir into shrimp and vegetable mixture along with shrimp purée, then fold in crabmeat until just combined. Loosely fill a 1/4-cup measure with crab mixture and drop onto a lined baking sheet. Make about 23 more cakes in same manner, dropping onto baking sheets about 1 inch apart. Flatten tops gently to form 2 1/2-inch-wide cakes (about 1 inch high) and bake, switching position of sheets halfway through baking, until tops are lightly browned, about 15 minutes total. Serve shrimp crab cakes with sauce on the side. Cooks' notes: · Shrimp crab cakes can be baked 1 day ahead and cooled completely, then chilled, covered. Reheat in a 350°F oven until hot, about 15 minutes. · Sauce can be made 3 days ahead and chilled, covered. Stir before serving.
Crab Cakes with Herb Salad
yield: Makes 16 servings Serve these with extra lemon wedges.
Ingredients
Vinaigrette • • • • • • •
1/2 cup grapeseed oil 1/4 cup fresh lemon juice 1 tablespoon minced fresh dill 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh cilantro 1 tablespoon minced green onion 1/2 teaspoon Dijon mustard
Crab cakes • • • • • • • • • • • • • • • • • • •
1/4 cup mayonnaise 1/4 cup minced green onions 2 large egg yolks 2 tablespoons fresh lemon juice 4 teaspoons minced fresh dill 4 teaspoons minced fresh tarragon 4 teaspoons minced fresh cilantro 1 tablespoon Dijon mustard 1 tablespoon finely grated lemon peel 1/4 teaspoon ground black pepper 1 pound blue crabmeat or Dungeness crabmeat 2 cups panko (Japanese breadcrumbs),* divided 2 tablespoons (or more) butter 2 tablespoons (or more) grapeseed oil 2 5-ounce containers herb salad mix Fresh dill sprigs fresh tarragon sprigs Fresh cilantro sprigs *Available in the Asian foods section of supermarkets and at Asian markets.
Preparation For vinaigrette: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. For crab cakes: Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total. Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.
Crab Cake Sandwich yield: Makes 6 servings Welcome to Baltimore, where crab cakes rule. This seafood fave has nutritional potential: Crab provides calcium, B vitamins, and iron. But the... more › Ingredients • • • • • • • • • • •
1 lb lump crabmeat 2 egg whites, beaten 1/4 cup light mayonnaise 2 1/2 tsp Old Bay seasoning 1/4 tsp Worcestershire sauce 1/2 tsp ground black pepper 1 tbsp fresh parsley, chopped 1 tsp Dijon mustard 1 cup plain breadcrumbs 1 1/2 tbsp vegetable oil (for frying) 6 sandwich rolls, split and toasted
Preparation Remove shells and cartilage from crabmeat. Add egg whites and mix lightly with a fork. Add mayonnaise, Old Bay, Worcestershire, pepper, parsley, mustard, and breadcrumbs. Mix gently, leaving crab lumps as large as possible. Using hands, form 6 patties. Add oil to a nonstick skillet; fry patties until golden brown on each side, about 10 minutes total. Serve on roll with cocktail sauce or lowfat tartar sauce (2 parts light mayo to 1 part pickle relish).
Spicy Lemon Crab Cakes on Mixed Greens at a glance
main ingredients Lemon, Citrus, Bread, Leafy Green, Mayonnaise, Shellfish, Crab cuisine American yield: Makes 4 servings These crispy cakes are jazzed up with cayenne and lemon peel. Add purchased potato salad, sliced tomatoes, and a seeded baguette. A strawberry... more ›
Ingredients • • • • • • • • • •
3/4 cup fresh breadcrumbs made from crustless French bread 1/3 cup mayonnaise 1/4 cup thinly sliced green onions 1 teaspoon grated lemon peel 1/4 teaspoon cayenne pepper 1 pound crabmeat, well drained 3 tablespoons olive oil 4 cups mixed baby greens 1/4 cup bottled citrus vinaigrette Lemon wedges
Preparation Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. (Can be made 2 hours ahead. Cover and refrigerate.) Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer. Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.
Grilled Steak and Peppers Vinaigrette at a glance main ingredients Pepper, Leek, Steak type Quick & Easy,
yield: Makes 4 servings active time: 25 min total time: 1 1/4 hr Meaty slices of grilled steak and chunks of charred green pepper sit on a silky-soft base of braised leeks.
Ingredients • • • • • • • • • • • •
1 large bunch leeks (2 to 3 pounds; white and pale green parts only) 2 tablespoons unsalted butter 1 3/4 cups reduced-sodium chicken broth 1 Turkish or 1/2 California bay leaf 3 thyme sprigs 2 pounds sirloin flap steaks 2 tablespoons plus 2 teaspoon olive oil, divided 4 Cubanelle peppers (Italian green frying peppers) 2 tablespoons red-wine vinegar 2 tablespoons Dijon mustard 5 tablespoons extra-virgin olive oil Equipment: a large (2-burner) grill pan
Preparation Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash. Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes. Uncover and boil until liquid has reduced to about 2 tablespoons. Discard bay leaf and thyme. Meanwhile, heat grill pan over medium-high heat until hot. Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill steaks, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest 15 minutes.
Meanwhile, halve and seed peppers and toss with remaining 2 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total. Cut crosswise into 1-inch pieces. Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified. Add peppers. Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette. Serve with: Mashed potatos
