1. Look through crabmeat to make sure there are no shells or cartilage.
Reserve in refrigerator.
2. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet to
325°F (160°C). 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 (50 ml) 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 (35.5 cm) Skillet to
375°F (190°C). Add 1½ tablespoons (25 ml) 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 (6 cm) pancakes
1
pound (500 g) russet potatoes, peeled, shredded
½
cup (125 ml) grated onion (about ½ onion)
2
tablespoons (30 ml) unbleached all-purpose flour
(you may use matzo meal)
1
tablespoon (15 ml) chopped parsley (lightly packed)
1
teaspoon (5 ml) kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
1
large egg, lightly beaten
4
tablespoons (60 ml) 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 (35.5 cm) Skillet
to 375ºF (190°C). Add 2 tablespoons (30 ml) oil and swirl to coat cooking
surface. Drop pancake mixture by scant ¼-cup (50 ml) amounts to form
6 cakes – evenly spaced in Skillet. Press down on tops to flatten to about
¼-inch (0.6 cm) 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 95ºF (35ºC) 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
6
