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Easy Chicken Curry With Peas

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Tomato Soup with Grilled Cheese Croutons

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Grapefruit Jicama Salad with Pistachios

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Berries Parfait with Toasted Coconut

[
  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Ouzo Pomegranate Martini

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Tour. Left Side

Grapefruit Jicama Salad with Pistachios

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Ouzo Pomegranate Martini

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Tomato Soup with Grilled Cheese Croutons

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Easy Chicken Curry With Peas

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Berries Parfait with Toasted Coconut

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Tour. Right Side

Berries Parfait with Toasted Coconut

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Grapefruit Jicama Salad with Pistachios

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Easy Chicken Curry With Peas

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Tomato Soup with Grilled Cheese Croutons

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Ouzo Pomegranate Martini

  • 2 Cup Canola Oil
  •  ½ Pound Fresh Maine or Dungeness Lump Crabmeat
  • 1¼ Cup Best-Quality Mayonnaise (or Tangerine Aioli–see Grilled Asparagus with Tangerine Aioli)
  • 1¼ Cup Dried Bread Crumbs (preferably panko crumbs)
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Tabasco (or other Hot Pepper Sauce)
  •  2 Tablespoon Scallions (thinly sliced)
 In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate.

Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.