Sunday, September 30, 2012

Panko Crusted Crab Cakes
12 ounces (3/4 cup) shelled cooked crab
¼ cup finely diced celery
¼ c minced green onions
¼ cup mayonnaise
1 large egg
2 tsp Dijon mustard
¼ tsp hot sauce (optional)
1 ¼ cup panko bread crumbs
Combine celery, minced chives, mayo, egg, mustard and hot sauce; mix well with a fork.  Add crab and ¼ c panko; stir gently just to mix.

Put remaining 1 c panko in a shallow bowl. Shape crab mixture into 24 cakes each about 2” wide and 1/2 “ thick. 

Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere.  Place cakes slightly apart in an oiled 12/17 baking pan. 
Bake in a 475 degree oven until golden borwn, 15-18 min.  Serve hot.

Simply Sinful Spread

¾ c parmesan cheese, grated
3 Tbsp green onions, chopped
¼ c sour cream
1 c hearts of palm, chopped
2/3 c  mayonnaise
2  Tbsp roasted red pepper or pimientos, chopped
1/8 tsp cayenne pepper

Mix all ingredients in medium bowl.  Transfer to shallow baking dish. 
Bake 350 degrees for 20 minutes.

Bakes Brie with Cranberry Chutney
2 refrigerated pie crusts (Pillsbury)
1 wheel of brie cheese
1 cup of cranberry chutney (can substitute whole cranberry sauce)
Unroll one pie crust and place brie wheel in center.  Wrap up  sides  of brie and trim dough to the top of the brie.  (Leftover dough can be used to decorate the top crust  e.g. leaves, berries, wreath etc)  Spread the cranberry chutney over top of cheese wheel.  Unroll second pie crust and lay over the top of the brie and fold over and under the bottom crust and  seal.  Please in an oven proof pie plate or serving dish and bake at 350 degrees for 40-45 minutes or until light brown.  Serve with crackers and extra dollops of cranberry.
Cranberry Chutney Recipe:
1 cup water, 4 cups fresh cranberries, 1 cup raisins, 1 small can crushed pineapple, drained, 2 cups sugar, ½ tsp ground ginger, ½ tsp ground cinnamon, ¼ tsp ground allspice, ¼ tsp salt
Combine all ingredients in a large saucepan.  Cook over medium heat stirring occasionally, untilcranberries burst and the mixture is thickened.  Cool and refrigerate.  Can be stored in a covered container in the refrigerator for up to 2 weeks.  Also delicious with a holiday ham, turkey or pork.

Tomato Bruschetta
Baguette bread loaf
3 pounds plum tomatoes, chopped
Handful of Italian parsley
Handful of fresh basil
Salt, pepper, a few turns of olive oil, 2 cloves of garlic
Parmesan Cheese, grated
Add salt to chopped tomatoes and let drain in a colander for one hour, stirring a few times to release juices.  Add chopped herbs to the tomatoes in a bowl.  Add fresh ground pepper and olive oil and crushed garlic. 
Slice French baguette and brush one side with olive oil.  Place on baking sheet and toast in 350 degree oven until top side is crisp.  Remove from oven and rub a cut-side of garlic over each baguette slice.  Top with tomato bruschetta and garnish with grated parmesan cheese

No comments:

Post a Comment