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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crab Cake Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Crab Cake Salad Empty Crab Cake Salad

    Post by Lobo Wed 03 Feb 2016, 11:27 pm

    Crab Cake Salad Img57l
    Crab Cake Salad
    Crab Cake Salad Translucent
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 4
    Easy to prepare, this salad makes an impressive first course or light lunch. The recipe can easily be doubled to serve 8 people.






    • 113

    Ingredients:


    • 1 lb. cooked fresh crabmeat, flaked
    • 1 egg, lightly beaten
    • 1 cup plus 1 Tbs. mayonnaise
    • 1/2 cup white bread crumbs or panko
    • 4 green onions, white part only, thinly sliced
    • 1/4 tsp. salt, plus more, to taste
    • 1/4 tsp. white pepper, plus more, to taste
    • Cayenne pepper, to taste (optional)
    • 2 tsp. Dijon mustard
    • 1 1/2 Tbs. fresh lemon juice
    • 2 Tbs. roughly chopped fresh dill
    • 4 Tbs. (1/2 stick) unsalted butter
    • 2 Tbs. olive oil
    • Leaves from 1 head butter lettuce
    • 6 radishes, cut into matchsticks

    Directions:

    In a bowl, using a fork, stir together the crabmeat, egg, the 1 Tbs. mayonnaise, the bread crumbs, green onions, the 1/4 tsp. salt, the 1/4 tsp. white pepper and cayenne. Form the mixture into 8 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.

    Using an immersion blender, blend the 1 cup mayonnaise, the mustard, lemon juice, salt, white pepper and cayenne until smooth. Add the dill and pulse to incorporate. Cover the dressing and refrigerate until ready to serve.

    Line a baking sheet with paper towels. In an electric skillet set on 350°F, melt the butter with the olive oil. Fry the crab cakes, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.

    Serve the crab cakes on a bed of lettuce and radishes. Pass the dressing alongside. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).

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