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VEGETABLES
35
Crab
Cakes
These
delicate
seafood
cakes
are
perfect
with
drinks.
If
you're
feeling
festive,
substitute
cooked
lobster
meat
for
half
of
the
crabmeat.
4
1
1
1
1
1
1/4
1
1
1/4
54
INGREDIENTS
slices
white
bread,
lightly
toasted
medium
garlic
clove,
peeled
small
onion,
peeled
and
quartered
tablespoon
unsalled
butter
tablespoon
parsley
leaves
pound
lump
crabmeat,
picked
over
to
remove
cartilage
cup
mayonnaise
large
egg
tablespoon
lemon
juice
teaspoon
salt
Tartar
sauce
(see
recipe
on
page
38)
1/2-ounce
crab
cakes
Broccoli
Puree
Broccoli
is
high
in
fiber,
high
in
potassium
and
low
in
calories.
This
recipe
uses
the
stems,
which
are
often
discarded.
INGREDIENTS
1
bunch
broccoli,
about
1-1/2
pounds
1
small
onion,
peeled
2
tablespoons
butter
1
teaspoon
lemon
juice
Salt
and
pepper
to
taste
2-1/2
cups
yield
Remove
stems
from
broccoli
and
reserve
florets.
Use
slicing
disc
to
slice
stems
and
onion.
Cook
sliced
vegetables
in
boiling
water
to
cover
with
1/2
reserved
florets
until
tender,
about
6
to
8
minutes.
Drain,
reserving
liquid.
Preheat
oven
to
375oF.
Break bread
in
quarters
and
process
with
metal
blade
to
fine
crumbs,
about
40
seconds.
Reserve
1/4
of
crumbs
and
put
remainder
in
pie
plate.
Drop
garlic
through
feed
tube
with
machine
running
and
process
until
finely
chopped,
about
10
seconds.
Add
onion
and
chop
fine,
about
10
seconds.
Cook
mixture
in
the
butter
over
low
heat
until
golden
brown,
stirring,
about
10
minutes.
Chop
parsley
fine,
about
5
seconds.
Add
onion
mixture,
crabmeat.
mayonnaise,
egg,
lemon
juice,
salt
and
reserved
bread
crumbs
and
pulse
until
combined,
about
8
times.
Form
mixture
into
1-1/2-inch
cakes
by
generous
teaspoon
measures.
Coat
them
with
crumbs
in
pie
plate
and
place
on
buttered
baking
sheet.
(Recipe
may
be
prepared
ahead
to this
point
and
refrigerated
up
to
4
hours.)
Bake
in
preheated
oven
until
golden brown.
10
to
15
minutes.
Serve
with
Tartar
Sauce.
Use
metal
blade
to
puree
solids
with
remaining
ingredients
until
smooth,
about
1
minute.
Cut
reserved
florets
into
smaller
florets
and
cook
in
reserved
liquid
until
tender,
about
3
minutes.
Remove
with
slotted
spoon.
Pour
enough
hot
cooking
liquid
into
work
bowl
to
reach
desired
consistency,
then
pulse
in
florets.
Season
to
taste.
Or
serve
the
florets
on
a
bed
of
pureed
broccoli.