Asian Crab Cakes

from: landolakes.com

Prep Time: 30 minutes

Bake Time: 5 minutes

Makes 42 cakes

Sauce Ingredients

3/4 cup sour cream

1 tbsp. horseradish

1 1/2 tsp. sesame oil

1 tbsp. toasted sesame seeds

Crab Cakes Ingredients

1/2 cup sliced green onion
1/3 cup sour cream or mayonnaise
2 tsp. finely chopped gingerroot
1 tsp. finely chopped garlic
2 tsp. soy sauce
1 egg, slightly beaten
1 lb. lump crabmeat or 4 (6 oz) cans of white crab meat, drained well
2 cups finely crushed saltine crackers
3 tbsp. butter
6 tbsp. olive oil

HEAT oven to 400°F. Combine all sauce ingredients in small bowl; mix well. Set aside.

COMBINE green onion, sour cream, gingerroot, garlic, soy sauce and egg in medium bowl. Stir in crabmeat and 1 cup cracker crumbs until well mixed. Shape level tablespoons of mixture into 1 1/2-inch patties; flatten slightly. Place remaining 1 cup crushed crackers in shallow dish. Coat both sides of each patty in crackers.

MELT 1 tablespoon butter and 2 tablespoons olive oil in 12-inch nonstick skillet over medium heat. Place one-third of crab cakes in pan. Cook, turning once, until golden brown on each side (4 to 6 minutes). Repeat two more times with remaining butter, olive oil and crab cakes. Place browned crab cakes onto baking sheets. Bake for 5 to 8 minutes or until heated through.

SERVE immediately with sour cream sauce.

Note: Patties can be made up to 8 hours ahead. Prepare crab mixture, make patties and coat each in crushed crackers. Place in resealable plastic food container between sheets of waxed paper. Cover tightly; refrigerate. Just before serving, cook and bake crab cakes as directed above.

Quick Tips for Fish Dishes

Fish Stew - In a large pot, saute finely chopped onions and green pepper in olive oil. Add diced potatoes and season with a pinch of saffron or fennel seed. Cook until vegetables are tender. Add the cut-up fish and cook just until the fish is done. Serve over rice.

Glazed Fillets - Brush fillets with teriyaki sauce and sprinkle with crushed red pepper flakes and sesame seeds. Drizzle with dark sesame oil and broil just until the fish begins to flake.

Oven-poached Fish - In a shallow baking pan, add enough liquid (wine, water or lemon, lime or orange juice) to cover the bottom. Place fish fillets or steaks in the pan and season with fresh dill or tarragon. Bake, covered at 425 to 450 until done.

Salmon Pasta - Pan-fry salmon fillets with chopped garlic, then toss with pasta and extra virgin olive oil. Sprinkle with fresh dill and serve.







from: Cooking Pleasures, February/March 1999; pg. 65

Crab Cakes

From: www.kraftfoods.com

Prep Time:15 minutes

Total Time:30 minutes

Makes:12 servings, 2 crab cakes each

1 egg

1/4 cup ranch dressing

2 cans (6 oz. each) crab meat, drained, flaked

20 Ritz crackers, coarsely crushed (about 1 cup)

1/3 cup shredded Parmesan, Romano and Asiago cheeses

2 green onions, sliced

1/4 tsp. ground red pepper (cayenne)

PREHEAT oven to 375 degrees. Beat egg and dressing in a large bowl with wire whisk until well blended. Add crab meat and mix well. Gently stir in remaining ingredients. Let stand 3 minutes.

SHAPE into 24 cakes using about 1 Tbsp. of the crab meat mixture for each cake. Place in a single layer on a lightly greased baking sheet.

BAKE 5 to 7 minutes on each side or until cakes are golden brown on both sides and heated through.