Post by JJ Judkins on Feb 22, 2011 9:55:40 GMT -6
* Exported from MasterCook *
Crab Cakes on a Bun With Mango Salsa
Recipe By :Sheila Lukins
Serving Size : 8 Preparation Time :0:00
Categories : Fish & Seafood New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rump crabmeat -- picked over to remove any cartilage
1/2 cup finely onion
1/2 cup diced (1/4 inch) celery
1/2 cup diced (1/4 inch) red bell pepper
1 cup mayonnaise
1 tablespoon chopped flat-leaf parsley
2 teaspoons finely grated orange zest
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 Dash Tabasco sauce -- or to taste
1 large egg -- lightly beaten
1 1/2 cups bread crumbs or saltine cracker crumbs
2 tablespoons olive oil -- plus more if needed
1 tablespoon unsalted butter -- plus more if needed
8 soft buns -- for serving
1 recipe Mango Salsa -- for serving
1. Combine the crabmeat, onion, celery and bell pepper in a bowl; toss well. in another bowl combine the mayonnaise, parsley, orange zest, Worcestershire sauce, mustard, Tabasco and egg. Using a large rubber spatula, fold the mayonnaise mixture into the crab mixture until just combined. Fold in 1/2 cup of the bread crumbs.
2. Place the remaining crumbs in a shallow dish. Form the crab mixture into 8 patties; each about 3 inches in diameter and 1 inch thick. Carefully dredge the patties in the crumbs. Chill the patties in the refrigerator, covered, for about 1 hour.
3. Heat the oil and butter in a nonstick skillet over medium heat, Cook the cakes in batches until golden brown, about 3 minutes per side, adding more oil and butter as necessary. Drain the cakes well on paper towels and serve immediately on buns topped with the Mango Salsa.
Serves 8. Per crab-cake sandwich 467 calories, 41 g carbohydrates, 18 g protein, 31 g fat, 102 mg cholesterol.
Source:
"Simply Delicious by Sheila Lukins from Parade magazine Pub date: 03.28.1999"
S(Archive):
"KitPatH 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 250 Calories; 29g Fat (98.0% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.
NOTES : (article) Cook Fish Like An Expert. Simple, tasty and foolproof recipes serve up savory fish dishes worth of a top chef.
TIP: Orange zest (lemon zest too!) always enhances the flavor of crab cakes, Once the cakes are formed, its very important to refrigerate them so they will hold together while cooking.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Mango Salsa
Recipe By :Sheila Lukins
Serving Size : 10 Preparation Time :0:00
Categories : Condiments New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced (1/4 inch) ripe mango
1 cup diced (1/4 inch) ripe tomato
1/4 cup finely diced shallots
1 tablespoon finely grated orange zest
2 tablespoons fresh orange juice
Salt and pepper -- to taste
2 teaspoons flat-leaf parsley
About 1 hour before serving, combine all of the ingredients in a small bowl.
Yield: 2 1/4 cups. Per 2 tablespoons: 10 calories, 3 g carbohydrates, no protein, no fat, no cholesterol.
Source:
"Simply Delicious by Sheila Lukins from Parade magazine Pub date: 03.28.1999"
S(Archive):
"KitPatH 2011"
Yield:
"225 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : (article) Cook Fish Like An Expert. Simple, tasty and foolproof recipes serve up savory fish dishes worth of a top chef.
TIP: Salsa should taste nice and fresh, so prepare the ingredients ahead of time and toss just before serving. And don't add the salt until just before serving, or the tomatoes will give off too much liquid and you'll have soupy salsa.
Nutr. Assoc. : 0 0 0 0 0 0 0
Crab Cakes on a Bun With Mango Salsa
Recipe By :Sheila Lukins
Serving Size : 8 Preparation Time :0:00
Categories : Fish & Seafood New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rump crabmeat -- picked over to remove any cartilage
1/2 cup finely onion
1/2 cup diced (1/4 inch) celery
1/2 cup diced (1/4 inch) red bell pepper
1 cup mayonnaise
1 tablespoon chopped flat-leaf parsley
2 teaspoons finely grated orange zest
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 Dash Tabasco sauce -- or to taste
1 large egg -- lightly beaten
1 1/2 cups bread crumbs or saltine cracker crumbs
2 tablespoons olive oil -- plus more if needed
1 tablespoon unsalted butter -- plus more if needed
8 soft buns -- for serving
1 recipe Mango Salsa -- for serving
1. Combine the crabmeat, onion, celery and bell pepper in a bowl; toss well. in another bowl combine the mayonnaise, parsley, orange zest, Worcestershire sauce, mustard, Tabasco and egg. Using a large rubber spatula, fold the mayonnaise mixture into the crab mixture until just combined. Fold in 1/2 cup of the bread crumbs.
2. Place the remaining crumbs in a shallow dish. Form the crab mixture into 8 patties; each about 3 inches in diameter and 1 inch thick. Carefully dredge the patties in the crumbs. Chill the patties in the refrigerator, covered, for about 1 hour.
3. Heat the oil and butter in a nonstick skillet over medium heat, Cook the cakes in batches until golden brown, about 3 minutes per side, adding more oil and butter as necessary. Drain the cakes well on paper towels and serve immediately on buns topped with the Mango Salsa.
Serves 8. Per crab-cake sandwich 467 calories, 41 g carbohydrates, 18 g protein, 31 g fat, 102 mg cholesterol.
Source:
"Simply Delicious by Sheila Lukins from Parade magazine Pub date: 03.28.1999"
S(Archive):
"KitPatH 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 250 Calories; 29g Fat (98.0% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.
NOTES : (article) Cook Fish Like An Expert. Simple, tasty and foolproof recipes serve up savory fish dishes worth of a top chef.
TIP: Orange zest (lemon zest too!) always enhances the flavor of crab cakes, Once the cakes are formed, its very important to refrigerate them so they will hold together while cooking.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Mango Salsa
Recipe By :Sheila Lukins
Serving Size : 10 Preparation Time :0:00
Categories : Condiments New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced (1/4 inch) ripe mango
1 cup diced (1/4 inch) ripe tomato
1/4 cup finely diced shallots
1 tablespoon finely grated orange zest
2 tablespoons fresh orange juice
Salt and pepper -- to taste
2 teaspoons flat-leaf parsley
About 1 hour before serving, combine all of the ingredients in a small bowl.
Yield: 2 1/4 cups. Per 2 tablespoons: 10 calories, 3 g carbohydrates, no protein, no fat, no cholesterol.
Source:
"Simply Delicious by Sheila Lukins from Parade magazine Pub date: 03.28.1999"
S(Archive):
"KitPatH 2011"
Yield:
"225 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : (article) Cook Fish Like An Expert. Simple, tasty and foolproof recipes serve up savory fish dishes worth of a top chef.
TIP: Salsa should taste nice and fresh, so prepare the ingredients ahead of time and toss just before serving. And don't add the salt until just before serving, or the tomatoes will give off too much liquid and you'll have soupy salsa.
Nutr. Assoc. : 0 0 0 0 0 0 0