Mustard Crab Cakes with Arugula and Peach Salad

By: wctv.tv Email
By: wctv.tv Email

CRAB CAKES:

INGREDIENTS:

1 LB OF LUMP CRAB MEAT

¼ CUP OF RED BELL PEPPERS ( DICED SMALL )

¼ CUP OF CELERY ( DICED SMALL )

¼ CUP OF YELLOW ONIONS ( DICED SMALL )

1 STICK OF BUTTER

1 TBSP OF BAY SEASONING

1 TBSP OF KOSHER SALT

1 WHOLE EGG

¾ CUP OF MAYONNAISE

3 CUPS OF PANKO CRUMBS ( JAPANESE STYLE BREAD CRUMBS )

METHOD OF PREPARATION:

IN A SUITABLE SAUTE PAN ADD THE BUTTER AND HEAT UNTIOL SLIGHTLY MELTED. ADD THE RED BELL PEPPERS, CELERY AND ONION. ADD THE BAY SEASONING AND THE SALT. COOK IN THE PAN FOR ABOUT 5 MINUTES OR UNTIL THE VEGETABLES ARE TRANSLUCENT. PLACE THE SAUTEED VEGETABLES IN A SHEET TRAY AND COOL DOWN IN THE REFRIGERATOR. MEANWHILE PLACE THE CRAB IN A SUITABLE MIXING BOWL. ADD THE MAYONNAISE, EGG, AND COOLED VEGETABLES. STIR LIGHTLY. ADD 2 CUPS OF THE PANKO CRUMBS AND MIX UNTIL YOU CAN FORM THE CRAB CAKES.

MUSTARD SAUCE:

INGREDIENTS:

½ CUP OF MAYONNAISE

1 TBSP OF DIJON MUSTARD

1 TBSP OF GRAINED MUSTARD

3 TBSP OF HONEY

1 TBSP OF LEMON JUICE

METHOD OF PREPARATION:

TAKE ALL OF THE INGREDIENTS IN A SUITABLE BOWL AND WHISK THEM TOGETHER.

ARUGULA AND PEACH SALAD:

INGREDIENTS:

2 CUPS OF ARUGULA

2 TBSP OF EXTRA VIRGIN OLIVE OIL

1 TBSP OF BALSAMIC VINEGAR

6 TO 8 PEACH SLICES

METHOD OF PREPARATION:

TAKE ALL OF THE INGREDIENTS IN A SUITABLE BOWL AND MIX WELL.


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