Post by JJ Judkins on Oct 16, 2007 16:42:50 GMT -6
Scallop Crabcake Appetizer with Raspberry Leaf Salad
Crabcakes:
1 lb. bay scallops - drained well
1 lb. special or lump crab meat - picked over for shells
3 tbsp. scallion - finely sliced
2 tbsp. fresh cilantro - chopped
1 medium yellow bell pepper - diced small
1 1/2 cups mayonnaise
1 tsp. white pepper
1 egg
1 tbsp. Maryland crab spice
2 tsp. Worcestershire
2 cups ground pork rinds (reserve 2 tbsp. for filler of
crabmeat/scallop mixture, use rest to coat crab/scallop cake)
2 tbsp. lemon juice
1/2 cup olive oil
Salad:
2 tbsp. sugar free raspberry jam
1 tbsp. shallot - minced
1 cup olive oil
1 tbsp. red wine vinegar
Salt and pepper to taste
Head of green leaf lettuce - rinsed, drained and cut in medium size
leaves
1 cup grape tomatoes - slice in half
Crabcakes Preparation:
Gently toss scallops, crabmeat, scallion, cilantro, pepper, Maryland
Crab spice and white pepper in large bowl. Beat eggs, lemon juice,
Worcestershire and mayonnaise in medium bowl. Fold into crab and
scallop mix. Add 2 - 3 tablespoons pork rinds to mix.
Refrigerate until ready to fry. Make 3 oz. balls and gently coat each
side with pork rinds. Fry over medium high heat in olive oil on each
side about 5 minutes each
Salad Preparation:
Beat vinegar, shallot, and Sugar Free Raspberry Jam with wire whip.
Pour oil in stream into vinegar mix while continuously beating with
wire whip.
Refrigerate until ready to serve. Toss dressing with leaf lettuce and
garnish with grape tomatoes.
Yields 10 servings - approximately 3.5 net carbs per serving
Crabcakes:
1 lb. bay scallops - drained well
1 lb. special or lump crab meat - picked over for shells
3 tbsp. scallion - finely sliced
2 tbsp. fresh cilantro - chopped
1 medium yellow bell pepper - diced small
1 1/2 cups mayonnaise
1 tsp. white pepper
1 egg
1 tbsp. Maryland crab spice
2 tsp. Worcestershire
2 cups ground pork rinds (reserve 2 tbsp. for filler of
crabmeat/scallop mixture, use rest to coat crab/scallop cake)
2 tbsp. lemon juice
1/2 cup olive oil
Salad:
2 tbsp. sugar free raspberry jam
1 tbsp. shallot - minced
1 cup olive oil
1 tbsp. red wine vinegar
Salt and pepper to taste
Head of green leaf lettuce - rinsed, drained and cut in medium size
leaves
1 cup grape tomatoes - slice in half
Crabcakes Preparation:
Gently toss scallops, crabmeat, scallion, cilantro, pepper, Maryland
Crab spice and white pepper in large bowl. Beat eggs, lemon juice,
Worcestershire and mayonnaise in medium bowl. Fold into crab and
scallop mix. Add 2 - 3 tablespoons pork rinds to mix.
Refrigerate until ready to fry. Make 3 oz. balls and gently coat each
side with pork rinds. Fry over medium high heat in olive oil on each
side about 5 minutes each
Salad Preparation:
Beat vinegar, shallot, and Sugar Free Raspberry Jam with wire whip.
Pour oil in stream into vinegar mix while continuously beating with
wire whip.
Refrigerate until ready to serve. Toss dressing with leaf lettuce and
garnish with grape tomatoes.
Yields 10 servings - approximately 3.5 net carbs per serving