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6
¼ teaspoon kosher salt
1 large egg, lightly beaten
1½ cups panko (Japanese style breadcrumbs),
plus ¾ cup for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1½ teaspoons Old Bay
®
seasoning
hot sauce, to taste (optional)
3 tablespoons vegetable oil
lemon wedges, for serving
1. Look through crabmeat to make sure there are no shells or cartilage.
Reserve in refrigerator.
2. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 325°F.
Add the olive oil.
3. Once the oil is hot and shimmering, add the peppers and onions. Let them
sweat for about 2½ minutes, or until the vegetables soften slightly. Stir in the
garlic and salt; cook for about 5 minutes. Remove vegetables from the Skillet
and let them cool to room temperature.
4. Once the vegetables are cool, add them to the reserved crabmeat. To the
mixture add the egg, panko, mayonnaise, Worcestershire, Dijon, Old Bay and
hot sauce (if using). Very gently mix all of the ingredients together (it is best to
do this with clean hands to avoid over-mixing, but you can do it with a spoon
if you are careful to keep the crabmeat intact).
5. From the mixture, form ¼-cup round cakes with your hands and place them
on a clean plate, separating the layers with wax paper. Cover with plastic and
refrigerate for 1 hour before sautéing.
6. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 375°F. Add
1½ tablespoons of the vegetable oil.
7. While the Skillet is preheating, lightly dredge the crab cakes in the remaining
panko.
8. When the oil is hot, sauté crab cakes in batches, approximately 4 to 6 minutes
per side. Crab cakes should be a deep golden brown on each side.
9. Serve immediately with lemon wedges.
Nutritional information per crab cake:
Calories 152 (42% from fat) • carb. 13g • pro. 9g • fat. 7g • sat. fat 1g
• chol. 37mg • sod. 319mg • calc. 51mg • ber 1g
Potato Pancakes (Latkes)
This no-fail recipe is great for the holidays, or any time of the year.
Makes twelve 3-inch pancakes
1 pound russet potatoes, peeled, shredded
½ cup grated onion (about ½ onion)
2 tablespoons unbleached all-purpose flour
(you may use matzo meal)
1 tablespoon chopped parsley (lightly packed)
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large egg, lightly beaten
4 tablespoons extra virgin olive oil, divided
1. Squeeze all excess liquid out of the potatoes and onion by wrapping them in
a clean towel and gently wringing. Place in a bowl; add the our, parsley, salt
and pepper; toss to mix thoroughly. Stir in the egg.
2. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 375ºF. Add
2 tablespoons oil and swirl to coat cooking surface. Drop pancake mixture by
scant ¼-cup amounts to form 6 cakes – evenly spaced in Skillet. Press down
on tops to atten to about ¼-inch thickness. Cook about 10 to 12 minutes,
carefully ipping halfway through, or until crispy and light brown.
3. Repeat, using remaining oil.
4. Keep warm on a rack in a 200ºF oven.
Nutritional information per pancake:
Calories 80 (56% from fat) • carb. 8g • pro. 1g • fat. 5g • sat. fat 1g
• chol. 18mg • sod. 202mg • calc. 11mg • ber 1g
Sausage Bites in Mustard Wine Sauce
These will be a hit every time. The leftover sauce is delicious as a dipping sauce
for a nice crusty bread.
Makes 24 appetizer servings
3 tablespoons extra virgin olive oil
2 medium onions, halved and cut into ½-inch pieces
10ce114829_csk250_recipe.indd 6 6/23/10 3:36:25 PM