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 • fiber 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 flour, 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 flatten to about ¼-inch thickness . Cook about 10 to 12 minutes,
carefully flipping 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 • fiber 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
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