Geechigirl Crab Cakes
Note: Spring time is here and Easter is coming up. This soul food recipe is delicious, healthy, and done in two easy steps. These crab cakes would be a refreshing new side or entrée for an Easter meal.
Yields 10 cakes
1 pound(s) fresh lump crabmeat
2 tablespoon(s) chopped fresh parsley
1 clove(s) garlic, finely chopped
1 large egg, lightly beaten
1/2 lemon, juiced
1 tablespoon(s) mayonnaise
1 scallion, chopped
1 teaspoon(s) dried dill
1/8 teaspoon(s) crushed red pepper
1/8 teaspoon(s) cayenne pepper
1/4 cup(s) bread crumbs
6 tablespoon(s) olive oil
1. In a bowl, mix together all of the ingredients except the olive oil. Shape the crab mixture 3/4 inches thick.
2. Coat a frying pan with a shallow layer of olive oil and raise the heat to medium high. Cook for 4 minutes on both sides or until crisp and golden.
Recipe inspired by source.
1 9 pound smoked, fully cooked bone-in half ham
1 teaspoon freshly ground pepper
2 cups Riesling or other white wine
2 tablespoons peppercorns
1 tablespoon whole cloves
1 tablespoon fennel seeds
2 bay leaves
6 cups ginger ale
1/2 cup red pepper jelly
1 tablespoon whole grain Dijon mustard
1. Preheat your oven to 350°. Make a small cuts about 1 inch apart on your ham to create a diamond pattern. Rub the ham with olive oil and black pepper and place in the oven on a roasting pan. Pour the wine into the pan and stir in peppercorns, cloves, fennel, and bay leaves. Add 4 cups of water and cover the pan loosely with aluminum foil. Bake on the lower rack for 2 hours.
6 ounces fresh raspberries
3/4 cup coarsely chopped fresh strawberries
2 tablespoons sugar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon vanilla bean paste
1 tablespoon cold water
2 cups heavy cream
1/2 cup sugar
1 (3-inch) orange peel strip, pith removed
3 regular-size jasmine tea bags
1 vanilla bean
2 cups whole buttermilk
1/8 teaspoon salt
1. Sprinkle the gelatin over cold water and let it sit for 10 minutes.
2. Combine the heavy cream, sugar, orange peels, and tea bags in a medium saucepan over medium heat. Split the vanilla bean and scrape the seeds into the sauce. Add the vanilla bean.
3. Cook over medium heat and stir constantly about every 5 minutes until mixture begins to boil. Remove from heat and immediately stir in the gelatin mixture until smooth. Let it sit 5 minutes. and discard the tea bags and vanilla bean.
4. Stir in the buttermilk and salt, then strain into eight 6-oz. glasses. Cover and chill them for 24 hours and serve with Berry Sauce.
Recipes contributed by Charles Dejesus, formerly a culinary specialist in the United States Navy. Charles is currently a student at Southwestern College. Charles Dejesus [email protected]