Cuisinart Elite Collection GR-150C, Инструкция и книга рецептов

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¼ teaspoon (1 ml) kosher salt
1 large egg, lightly beaten
1½ cups (375 ml) panko (Japanese-style breadcrumbs), plus ½ cup (125 ml) for dredging
½ cup (125 ml) mayonnaise
1 teaspoon (5ml) Worcestershire sauce
1 teaspoon (5 ml) Dijon mustard
1½ teaspoons (7 ml) Old Bay ® seasoning
hot sauce, to taste (optional)
vegetable oil, for brushing the griddle
lemon wedges, for serving
1. Pick through crabmeat to make sure there are no shells or cartilage, being careful
not to tear the meat into small pieces. Reserve in refrigerator.
2. In a medium to large bowl, mix the peppers, green onions, garlic, salt, egg, 1½ cups
(375ml) of the panko, mayonnaise, Worcestershire, Dijon, Old Bay and hot sauce (if
using). Add the crabmeat and 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).
3. Using your hands, shape the mixture into ¼-cup (60ml) round cakes (no higher than
½-inch [1.25cm]) and put them on a clean plate, separating the layers with wax
paper. Cover with plastic and refrigerate for 1 hour before cooking (this helps keep
the crab cakes together when cooking and melds the flavors).
4. Fit the Griddler
®
Deluxe with the griddle plates and preheat both plates to 400°F
(200°C). Brush the plates with a little vegetable oil (this will help to crisp and lightly
brown the crab cakes).
5. While the unit is preheating, lightly dredge the crab cakes in the remaining panko.
6. When the griddle is hot, cook the crab cakes in batches, approximately 8 minutes
per side. Crab cakes should be a deep golden brown on both sides.
7. Serve immediately with lemon wedges.
Nutritional information per crab cake:
Calories 119 (5% from fat) • carb. 5g • pro. 4g • fat. 9g • sat. fat 1g
• chol. 41mg • sod. 278mg • calc. 29mg • fiber 0g
Classic Tomato Bruschetta
The Griddler ® Deluxe’s independently heated plates make the perfect bruschetta easy,
keeping bread warm on the bottom while melting cheese on top.
Griddler ® Deluxe Cooking Position: Flat and Closed
Plate Side: Grill
Makes 16 bruschetta
16 slices (½-inch [1.25 cm] thick) French bread (baguette)
4 tablespoons (60 ml) extra virgin olive oil, divided, plus 1 teaspoon (5 ml)
1 pint grape tomatoes, quartered (about 1½ cups [375 ml])
½ teaspoon (2.5 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
6 small garlic cloves, chopped
3 medium fresh basil leaves, thinly sliced (chiffonade)
½ ounce (14 g) Parmesan, grated or finely shredded