Cuisinart SmartPower Duet BFP-603, Instruction Booklet

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14
Cra b C ake s
A g ent le mix ing han d is key to the se del ica te and del ici ous cra b ca kes .
Pai r w ith o ur Man go Sal sa (se e p rev iou s r eci pe) .
Mak es abo ut 1 6 cra b c ake s
16 ou nc es lu mp cra b m ea t
1 me diu m re d b ell pe pp er, cu t in to ½-i nc h p ie ce s
1 ja la pe ño pe pp er, se ed ed an d c ut in to ½-i nc h p ie ce s
3 gre en on io ns, cu t in to ½-i nc h p ie ce s
1 ga rlic clo ve
1 te asp oo n e xtr a vi rg in oliv e o il
¼ te asp oo n ko sh er sa lt
1 eg g, lig htl y b ea te n
1½ cu ps pa nko bre ad cru mb s, plu s e xtr a fo r d re dg in g
½ cu p m ayo nn ais e
1 te asp oo n W orc est ers hir e sa uc e
1 te asp oo n D ijo n-s tyl e m ust ard
1½ te asp oo ns cra b se aso nin g (e .g ., Old Ba y
®
)
ho t sa uc e (o pti on al)
1 ta ble sp oo n ve ge ta ble oil
1. Look through crabmeat to make sure there are no shells or cartilage. Reserve
in refrigerator.
2. Insert the chopping blade into the food processor; fit onto motor base.
3. Put the red pepper into the work bowl. Pulse 3 times on High to finely chop.
Reserve in a separate mixing bowl.
4. Add the jalapeño, green onions and garlic. Pulse 3 times on High to finely
chop. Add to the same bowl with the red onion.
5. Put the olive oil into a large skillet and set over medium heat. Once oil is hot,
add the peppers, green onions and garlic to the pan. Sauté until softened,
about 6 to 8 minutes. Remove from heat and allow to cool for a few minutes.
6. Once the vegetables are cool to the touch, add them to the reserved
crabmeat. To the mixture add the egg, panko, mayonnaise, Worcestershire,
mustard and seasoning, along with a dash or two of the hot sauce, if
desired. Very gently mix all the ingredients together. The best way to mix the
crab mixture is with clean hands; however, you can mix with a spoon. It is
important to mix carefully to keep the crabmeat intact.
7. From the mixture form ¼-cup oval cakes with your hands and place them on a
clean plate, separating the layers of patties with wax paper. Cover with plastic
and refrigerate for 1 hour before sautéing.
8. Put the oil into a nonstick skillet set over medium heat. Lightly dredge the crab
cakes in panko. When oil is hot, sauté crab cakes in batches, approximately
3 to 5 minutes per side. Crab cakes should be a deep golden brown on each
side.
9. Serve immediately. Lemon wedges make a nice accompaniment.
Nu tritio na l in fo rm ation pe r c ra b c ake :
Cal ori es 64 (29 % fr om fat ) • car b. 7 g • pro . 5g • fa t 2g • sa t. f at 0g
• ch ol. 38m g • so d. 2 63m g • cal c. 1 5m g • fib er 1g
Pu mp kin B rea d P uddin g
Bre ad p ud din g c an be mix ed an d a sse mb led ah ead o f ti me
and b ake d fo r a w arm d ess ert w hile d inn er is bei ng ser ved .
Top with sw eet ene d w hip ped cre am .
Mak es ab out 10 to 12 ser vin gs
1 ta ble sp oo n u nsa lte d b utt er
1 po un d c ha lla h lo af, cu t in to 2-i nc h c ub es
6 la rg e e gg s
1 ca n (1 5 o un ce s) pu mp kin pu ré e (a bo ut 1½ to 1¾ cu ps)
1 ca n (1 2 o un ce s) eva po ra te d lo w-f at milk
½ cu p p lu s 2 ta ble sp oo ns gra nu la te d su ga r
½ ta ble sp oo n p ure va nill a e xtr ac t
1¼ cu ps he avy cre am
1½ te asp oo ns gro un d c in na mo n
¹∕
8
te asp oo n g ro un d a lls pic e
¹∕
8
te asp oo n g ro un d g in ge r
pin ch fre sh ly gro un d n utm eg
1. Butter a 2–quart soufflé dish or another baking dish equivalent to 2 quarts.
Place bread cubes into a large mixing bowl.
2. Put the remaining ingredients into the blender jar. Run on Low until mixture
is homogenous, about 30 to 45 seconds. Pour egg mixture over the bread
cubes and toss together so that all of the bread cubes are coated with the egg
mixture. Let stand for 45 minutes, or cover and refrigerate up to 12 hours (if
refrigerated, let come to room temperature for 30 minutes before proceeding).
Pour mixture into prepared pan before baking or refrigerating.
3. Ten minutes before baking, preheat oven to 325°F. Place the soufflé dish with
the bread pudding into a larger baking pan with a rim that is at least 2 inches.
Place in the oven and carefully pour water into the larger outer pan until the
water comes up the sides of the soufflé dish by 1 inch. Cover loosely with foil.
Bake for about 75 minutes, uncovering for the last 15 minutes. Bread pudding