From lottery75115@yahoo.com Thu Jul 28 10:26:58 2005 Date: Thu, 28 Jul 2005 04:51:15 +0000 (UTC) From: lottery75115 Newsgroups: rec.food.recipes Subject: Maryland Crab Cakes Followup-To: rec.food.cooking, rec.food.recipes Maryland Crab Cakes Recipe By: Michael Lomonaco Serving Size: 4 Categories: Shellfish, Main Dish, Appetizers, Crab 1 pound Fresh jumbo lump crabmeat 1 Sweet red pepper; finely diced 1 Sweet yellow pepper; finely diced 6 slices White bread; crusts removed 1 tablespoon Finely-chopped fresh garlic 2 Jalapeno peppers; finely chopped 1/4 cup Fresh cilantro leaves; chopped 1/4 cup Mayonnaise 2 tablespoon Old Bay brand seasoning 1 teaspoon Salt 1/2 teaspoon Freshly-ground black pepper Olive oil; for sauteing Clean the crabmeat of all shell fragments without breaking or crumbling the delicate lumps. Place the bread in a food processor and, using the metal blade, process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the crab cakes. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the Old Bay seasoning powder, 2 tablespoons of the bread crumbs, salt and pepper. Mix well, then refrigerate for twenty minutes before continuing. Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form eight equal-size portions of crabmeat. With the palm of your hand pat each portion into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour to prevent them from crumbling during cooking. No more than half an hour before you plan to serve the crab cakes, add enough oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the crab cakes are well-browned on both sides, place in a 375 degree oven for six minutes to ensure that they are fully cooked and hot at the center. Serve with mesclun salad, chili mayonnaise and garnish with finely chopped tomato. This recipe yields 8 appetizer or 4 entree servings. Recipe Source:COOKING LIVE with guest host Michael LomonacoFrom the TV FOOD NETWORK - http://www.foodtv.com Recipe_USA_Group@yahoogroups.com contact Recipe_USA_Group-owner@yahoogroups.com -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/