Crab Cakes

Crab Cakes are a great appetizer! Be sure to use fresh crab for best results...but canned/frozen should work well too. Enjoy!



Crab Cakes:
1/4 cup finely chopped shallot
1/4 cup finely chopped yellow bell pepper
2 tablespoons unsalted butter
1 large egg white
1/4 tsp mustard
1/2 tsp Tobasco sauce
3/4 tsp red chilli powder
1 tblsp dry parsley flakes or fresh
1/2 tsp salt
1 large ryvita multigrain cracker or other saltines, crushed
1/2 lb crabmeat
1 tsp vegetable oil

Sauce:
3 tbsp mayonniaise
2 tsp lemon juice
1 tsp capers (chopped)

1. Sautee shallot and bell pepper in oil in a heavy nonstick skillet.

2. Whisk together egg white, mustard, Tobasco sauce, red chilli, parsley and salt in a large bowl, then stir in cracker crumbs and cooked vegetables. Add crabmeat, then form into 4 cakes. Dredge cakes in breadcrumbs or panko.

3. Heat remaining 2 tablespoons butter in cleaned skillet, then cook crab cakes, turning once, until golden brown, about 10 minutes total.

4. For the sauce, whisk together mayonniaise, lemon juice and capers.

Karelas

Hi there,

Yes, I know - this is not a pastry recipe but I did promise I would share some Indian Food Recipes...!
Karelas are an interesting vegetable to cook. They are bitter and salty and yummy! It's definitely an acquired taste and not for the faint of heart. If you like savoury, salty and bitter - this is a good one to try. It's not a typical dish you would find in an Indian restaurant but more so in home cooking. This is a good recipe to start overnight for best results. I would love to hear your thoughts on this recipe - Let me know how it turns out! Happy Cooking!


Recipe:

3-4 karelas
1 onion sliced
1 shallot sliced
1 green chilli or 1/2 jalapeno
2tbsp cooking oil/ghee
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1.5 tsp red chilli powder/paste
1/4 tsp tumeric (haldi) powder
1/4 tsp coriander powder
1/4 tsp cumin powder
1 tblsp sugar (optional)
salt (optional)

1. Slice and salt karela and let drain on paper towels for several hours or over night. (This removes excess water and bitterness).

2. In a deep, heavy skillet, fry onions, shallots, and jalapeno for 5min. Add mustards seeds and cumin seeds and fry for additional 7min until until translucent.

3. Add sliced, drained karela and mix. Cover/Fry for 15-20 min until karela start to brown and carmelized.

4. Add powder spices and sugar. Mix and fry for additional 10 min until karela are dark brown./charred.

5. Transfer to serving dish and sprinkle fresh coriander.



Ready - Serve with roti/naan/rice. Enjoy!