Crab Cake

http://restaurant.recipes-network.net/joes-crab-shack-crab-cakes.html

Joe's Crab Shack Crab Cakes
Ingredients:

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat
Directions:

Mix all ingredients together.
Make into 4 oz. patties
Coat with flour and fry in 1 inch of oil until golden brown.

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http://cassandraconsiders.blogspot.com/2010/09/cassandras-favorite-recipe-for-maryland.html

Ingredients:
2 slices bread, crusts removed and crumbled
2 tablespoons mayonnaise
2 teaspoons OLD BAY® Seasoning
2 teaspoons fresh chopped parsley
1 teaspoon Coleman’s Dry Mustard
2 teaspoons Worcestershire sauce
1 egg, beaten
1 pound lump crabmeat

1. Carefully remove any cartilage or shell from crabmeat.
2. In a bowl, mix bread, mayonnaise, OLD BAY, parsley, mustard, Worcestershire sauce, and egg in large bowl until well blended. Gently stir in crabmeat.
3. Shape into 4 patties.
4. Broil 10 minutes without turning or sauté both sides in a frying pan in butter or canola oil until golden brown on both sides. Sprinkle with additional OLD BAY, if desired.

Serve with Worcestershire sauce or fresh lemon wedges
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http://www.howsweeteats.com/2011/01/simple-light-crab-cakes/

Easy Light Crab Cakes

serves 1-2

1 pound lump crabmeat

8 saltine crackers, crushed

1 egg

1 tablespoon mustard

1 tablespoon greek yogurt (her recipe called for mayo, I was out)

pinch of cayenne pepper

salt & pepper to taste

1 tablespoons olive oil

Combine all ingredients in a bowl except oil and stir until thoroughly combined. Heat a skillet on medium heat and add olive oil. While it’s heating, form the crab mixture into small patties – you will get about 5 to 6 cakes. Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

Moral of the story? These rock. They taste incredible. You can make them in less than 20 minutes. And they’re healthy. Now get in the kitchen!

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http://crazygirleats.com/2012/11/15/baked-crab-cakes/

Yum crispy and delicious Crab Cakes. As usual I was craving something different for dinner and this time is was Crab Cakes. So many recipes are super unhealthy, I stumbled upon a healthier version and then changed it to make it even more healthy. This recipe makes 4 servings which equals 2 crab cakes a person. One serving is 3 weight watcher points (old). I served this with a side salad and a toast with some non fat Miracle Whip. Yes toast it sounds weird but it was tasty. A side of rice would also be nice.

Ingredients:

• 10 ounches of Crabmeat
• 1.5 cups of Panko
• 1/2 Red Pepper, minced
• 2 Scallions, sliced
• 3 tbls of non-fat Miracle Whip
• 3 large Egg Whites
• 10 dashes Hot Sauce
• 1/4 tsp Salt
• 1/4 tsp freshly ground Pepper

Directions:

• Preheat oven to 450°F.
• Coat a 12-cup nonstick muffin pan with cooking spray.
• Mix crab, panko, bell pepper, scallions, miracle whip, egg whites, hot sauce, salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups.
• Bake until crispy and cooked through, 20 to 25 minutes.

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http://ohsrecipes.elwaytrophy.com/MarylandCrabCakesandFootball.htm

Maryland: Crab Balls & Football

 It's what we do!

1 lb. Back fin Crabmeat

1 Egg, beaten

1 cup Ritz Crackers, crushed

1 tsp. Yellow Mustard

2 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Parsley, chopped

1 tsp. Old Bay Seasoning

1 tbsp. Worcestershire Sauce

Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool, serving w/ saltine crackers

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http://heatherbakes.com/2012/08/02/my-buddy-2/

Crab and Shrimp Casserole

• 1 lb lump crab meat
• 1 1/2 lbs cooked, deveined, shelled shrimp (or 24 oz frozen)
• 1 package Pepperidge Farm Herb Stuffing
• 1 1/2 cups mayonnaise
• 1 large onion, chopped
• 1 cup celery, finely chopped
• 1 bell pepper, chopped
• 1 jar (4oz) pimento, sliced
• 1 Tbs Worcestershire sauce
• Dash of cayenne
• Kira’s additions: Chopped green onion, chopped red pepper and lemon pepper

1. Preheat oven to 220.

2. Mix all ingredients together.

3. Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.

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http://www.preppingparties.com/2014/07/mini-crab-cakes.html

Mini Crab Cakes 
(Prep Time: 30 minutes, Cook Time: 20 - 25 minutes, makes ~20 crab cakes) 

Ingredients
½ cup bell pepper (chopped) 
½ cup onion (chopped)
2 tablespoons butter 
1 teaspoon Worcester sauce 
1 teaspoon Old Bay seasoning  
1 tablespoon parsley (chopped) 
½ lbs crab meat 
½ cup panko 
1 egg 
½ cup mayo 
salt & pepper 

Chop onion and pepper very finely.  In a large saute pan, melt butter over medium heat.  Add onion, pepper, Worcester sauce, Old Bay seasoning, and parsley.  Cook until the vegetables are soft, about 15 minutes.  Remove from heat and cool in a bowl to room temperature.  You can expedite this by putting the bowl in the fridge or freezer. 

In a large bowl, break apart crabmeat and combine with panko, egg, and mayo. Gently fold in the pepper and onion mixture.  Season with salt and pepper.  You can make this mixture several hours before baking the crab cakes.  Keep it cold in the fridge in a covered bowl or in your greased mini muffin pans. 

Preheat oven to 375 degrees. Grease mini muffin tan very liberally with cooking spray.  This is key to make sure the crab cakes do not stick to the pan or fall apart. Using a cookie scoop, fill each muffin tin to the top and press each crab cake down slightly with a spoon.  

Bake for 20 to 25 minutes until golden brown.  Remove from oven and let cool for about 5 minutes.  Use a spoon to pop each crab cake out of the muffin tin. Sprinkle with a little bit of Old Bay seasoning and serve! 

These crab cakes are also a great freezer appetizer.  Double or triple the recipe, bake, let cool, and then freeze in an airtight container.  Use parchment paper between layers of crab cakes to ensure they don't stick together.   

You can also bake the crab cake mixture in regular size muffin tins.  Pair them with a salad for a light summer meal! 

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http://www.skinnytaste.com/2010/04/baked-lump-crab-cakes-with-red-pepper.html

Ingredients:

For the Crab Cakes:

• 9 ounces lump crab meat, picked free of shells
• 1/2 cup (about 13) reduced fat Ritz crackers, crushed
• 1 whole egg plus 1 egg white, beaten
• 2 finely chopped scallions
• 2 tbsp finely chopped red bell pepper
• 1 tbsp low fat mayonnaise
• 2 tbsp fresh cilantro (or parsley)
• 1/2 lime, juiced
• salt and pepper to taste
• cooking spray

For the Zesty Chipotle Lime Sauce:

• 1 tbsp roasted peppers (jarred)
• 1/4 cup light mayonnaise
• 1 tsp minced canned chipotle chilies in adobo sauce
• 1 tsp fresh lime juice

Directions:

Red Pepper Chipotle Lime Sauce:
In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper andchipotle pepper.

Crab Cakes:
In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup.

Chill in the refrigerator at least 1/2 hour before baking.

Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned.

Drizzle red pepper chipotle lime sauce over crab cakes and serve.
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http://corelle4malaysia.blogspot.com/2014/04/golden-crab-cake.html

Golden Crab Cake

Serve with chili sauce, flavored mayonnaise or lemon wedges for a summer appetizer or for sandwiches. 

• Servings: Yield 30 pieces
• Prep Time: Less than 60 Minutes
• Cook Time: Less than 60 Minutes
• Level: Beginner
• Course: Appetizer

Ingredients

1/2 c. red pepper, finely chopped

1/4 c. onion, finely chopped

2 cloves garlic, minced

2 Tbsp. mayonnaise

1 large egg yolk

1 Tbsp. Dijon mustard

1 Tbsp. lemon zest

2 tsp. fresh lemon juice

1 Tbsp. capers, minced

1 tsp. cayenne pepper

1 lb./450 gm. jumbo lump crab meat, picked over

1 1/2 c. bread crumbs

3 Tbsp. olive oil

1 Tbsp. unsalted butter

salt and freshly ground pepper

Directions

Heat an 8-in. nonstick omelette or fry pan over medium heat. Add 1 Tbsp. olive oil and coat pan. Add in the red pepper, onion, garlic and sauté until soft and golden. Cool mixture and set aside.

In a large bowl, whisk together mayonnaise, egg yolk, mustard, lemon zest, lemon juice, capers and cayenne pepper.

 

Add in the cooled red pepper mix and crab meat and continue to mix until completely incorporated.

Add 1/4 c. to 1/2 c. breadcrumbs or until the crab cake mixture can be shaped into a ball. The mixture should not be too dry or else the cakes fall apart during searing. Season the crab mixture to taste.

Form rounded 1 Tbsp. balls of crab mixture. Gently flatten into 1-in. rounds. Coat with remaining breadcrumbs and transfer to a shallow tray.

 

Chill crab cakes at least 30 minutes and up to 4 hours.

Heat a nonstick double griddle pan over medium heat. Add butter and remaining olive oil to coat pan.

Working in batches, fry crab cakes until golden brown on both sides. Do not crowd the pan.

 

Transfer browned crab cakes to a parchment lined baking sheet. Warm crab cakes in 300°F/150°C oven while other batches fry and serve.

Crab melt

http://www.recipe.com/crab-melt/

CRAB MELT

ingredients

• 1 8 ounce package cream cheese, softened
• 1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained
• 1/4 cup mayonnaise
• 1 tablespoon finely chopped onion
• 1 teaspoon prepared mustard
• 1 teaspoon Worcestershire sauce
• Paprika
• Pepperidge Farm® Golden Butter Distinctive Crackers or Pepperidge Farm® Harvest Wheat Distinctive Crackers

directions

1. 

Heat the oven to 350 degrees F. Stir the cream cheese, crabmeat, mayonnaise, onion, mustard and Worcestershire in a 9-inch pieplate. Sprinkle with the paprika.

2. 

Bake for 15 minutes or until the mixture is hot and bubbling. Serve with the crackers.

Steamed Carrot and Radish cake

http://copycakekitchen.blogspot.com/2013/02/steamed-carrot-and-radish-cake.html

Steamed Carrot and Radish cake (红白萝卜糕)

(Recipe adapted from : Steamed cake & kuih muih cookbook)

Ingredients:
100g carrot (peeled, shredded)
100g radish (peeled, shredded)
80g canned luncheon meat with ham (shredded)
75g dried shrimps (chopped)
8 shallots (chopped)

Batter:
150g rice flour,
1/2 tbsp wheat starch
1/2 corn flour
1/2 tsp salt
1/2 tsp sugar
400 ml water

Seasoning:
1/2 tsp pepper
1/2 tsp chicken stock granule

Topping:
1/2 tbsp chopped red chillies
1/2 tbsp chopped spring onions

Method:
1.  Mix batter ingredients until well combined,sift and keep aside.
2.  Prepare filling, heat up 2 tbsp oil in the hot wok, to fragrant the chopped shallots,  
     dried shrimps and shredded luncheon meat, stir-fry briskly until aromatic. Reserve 100g for 
     topping.
3.  Add in shredded carrot, radish and seasoning into filling, toss well.
4.  Gradually add in batter mixture, cook until thicken. Remove, pour into a greased 7" round 
     steaming tin immediately.
5.  Steam in the preheated steamer at high heat for 30-45 minutes until cooked though, dish out, 
     sprinkle with retained filling and the topping.
6.  Leave to cook and cut into pieces, serve.

Curry Samosa

http://copycakekitchen.blogspot.com/2015/08/curry-samosa.html

Mini Curry Samosa 迷你咖喱角
Makes : 30 pieces

A. Potato Filling
1 Medium size potato, chopped 
1 Yellow onion, chopped
1/2 pcs Chicken breast, minced
1/2 tsp Brown sugar
1/2 pack TGM curry paste
3 tbsp Fresh milk or coconut milk
8 tbsp Water 

Method: 

1. Heat up pan with 1 tbsp oil, add in curry paste, saute until fragrant. 
2. Add in onion, chicken breast and potato, stir well and cook for 2 mins.
3. Add in fresh milk/coconut milk and water. Cover with lip and simmer for 10 mins or until potato become soft. Set aside to cool.

B. 10 Spring roll pastry (190mm x 190mm)
C. 1 egg white 

Method :

1. Cut spring roll pastry sheet to 3 equal sized strips.
2. Spoon a tsp of the prepared potato filling in each strip, over the top.
3. Fold into triangle shape as shown in the picture below. 
4. Towards the end, brush with egg white and seal it.
5. Once everything is folded, heat oil and deep fry over medium heat until golden brown on both sides.

Corn Mushroom Rice

http://copycakekitchen.blogspot.com/2013/04/corn-mushroom-rice.html

Corn & Mushroom Steam Rice（玉米菇菇炊饭）
(Recipe adapted and inspired by 小小米桶 with minor changes)

Ingredients: (4 Servings)
1 1/2 cups Rice
1 1/2 cups Sweet corn kernel or fresh corn
1 package Buna shimeji/Brown clamshell mushroom 鸿禧菇/猴头菇
1 package  Enoki mushroom 金针菇 (I used Bunapi shimeji/White clamshell mushroom 美白菇)
4 fresh mushroom (cut into slice) (I didn't use this)
Chopped celery (I used spring onion)

Seasoning:
1 1/4 cups kombu stock (replaced with 1 1/4 cups water + 1 tsp chicken stock)
1 tbsp soy sauce
1 tsp salt
1 tsp vegetable oil

Method:

1. Wash rice and drain, corn kernel drained juice, set aside
2. Cut off and discard the base of the cluster.
3. In a claypot or rice cooker
4. Add in rice, kombu stock and seasoning, stir well.
5. Follow by corn and all mushrooms.

For Claypot 
    6.  Cover with lid and cook over a medium heat until water begins to boil. Reduce the heat to
         low, continue to cook for 15 minutes or until cooked. Simmer for another 5 mins.
    7.  Sprinkle some chopped celery on top. Done.

For Rice Cooker 
    6.  Lift the cover and turn it on. When it automatically turn off. Simmer for about 5-10 mins.
    7.  Sprinkle some chopped celery on top. Done.

My Note : 2 Servings - using of 1 cup rice and 1/2 of this recipe.

Pandan Nasi Lemak

http://copycakekitchen.blogspot.com/2013/09/pandan-nasi-lemak-with-deep-fried.html

Pandan Nasi Lemak 
(Recipe adapted from Joceline aka Butter. Flour & Me)

Ingredients 
1 1/2 cups Basmati rice
400g water
100g pandan juice 
100g coconut milk
1/2 tsp salt
3 pcs pandan leaf, knotted
1 stalk lemongrass, smashed
3 slices ginger, chopped
2 shallots, chopped

Side dishes :
Deep-fried curried chicken
Deep-fried ikan billls
Sweet sambal tumbis
Boiled eggs
Cucumber, sliced

Method:

1. Wash rice and soak in water for 15mins, drain.
2. Heat up oil, add in shallot, ginger & lemongrass stir fry till fragrant.
3. Mix all the liquid and add in salt, stir well.
4. Pour the liquid and fried shallot, ginger  & lemongrass over the rice, mix well.
5. Cook rice in rice cooker and keep warm before serve.

Deep-Fired Curried Chicken 
(Recipe adapted from Agnes Chang (蓝赛珍)Yum Yum Magazine #84 新新饮食双月刊  page 25)

Ingredients
1 1/2kg chicken, cleaned and cut into pieces

Marinade
1 1/2 tbsp curry powder
1 tbsp garlic juice 
1 tbsp shallot juice
1 tbsp ginger juice
1 1/4tbsp salt 1/2 tbsp sugar
3 tbsp corn flour
5 cups oil for deep-frying

Method:

1. Mix chicken pieces with marinade and marinate for at least 3 hours. (I marinate them overnight)
2. Heat up oil for deep-frying, sprinkle corn flour onto the chicken pieces and mix well, add  chicken pieces into hot oil and deep-frying till cooked and lightly brown. Dish and drain.
3. Reheat the oil till hot again, deep-fry the chicken pieces for second time till golden brown. Dish and drain.
4. Serve hot with rice.

My note : I chopped my garlic and shallot instead of blend them into juice.

Sweet Sambal Tumis

(recipe adapted from Sonia aka Nasi Lemak Lover)
Ingredients
100g dried chilies
100g fresh red chilies
10g bird's eye chilies
250g Rose shallots
1 big onion
10g ginger
15g galangal (blue ginger)
30g garlic
15g belacan (Shrimp paste)

2 cups of cooking oil
40g tamarind pulp (assam jawa), add 1/4 cup water to become assam water, discard the seeds 
50g gula melaka (I added extra 2 tsp brown sugar)
1 tsp salt

Method 

1. Use a scissor to discard dried chili's head and cut into 2-3pcs and boil in hot water for 5 mins. Drain and discard the chili seeds.
2. Toast belacan in a frying pan, chopping and break it up till powdery and aromatic.
3. Bleand dried chili, fresh chili, shallots, big onion, ginger, galangal and toasted belacan with 1/4 cup of water till smooth paste.
4. Pour chili paste into a big wok, stir fry for 5-10mins over medium low heat until slightly dried paste (By not adding oil at this time as to avoid oil spill).
5. Now add in cooking oil, continue stirring (tumis) over low heat for 30-40 mins. The chili paste will turn darker, light and oil separated after long stirring.
6. Add in assam water, salt and sugar, continue stirring (tumis) for 5-10mins.
7. Leave to cool before storing in the fridge or freeze in small containers for later use.