Text 16643, 52 rader
Skriven 2007-06-11 18:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CINDI MARSHALL
Ärende: clean/dirty 655
=======================
 CM> Don't feel bad, Michael - my mom and I can't stand zucchini either.

I'm proud of hating zucchini, as you will find out as you
hang out here more. My Carol, of course, loves the stuff;
we're known around as a "Jack Sprat" couple: I like winter
squash, she likes summer squash. I like meat; she likes
vegetables. I like still red wine; she likes sparkling white
wine. I love chicken cacciatore; she can't stand tomatoes
with her chicken, or chicken with her tomatoes. I hate
breakfast food; she could eat it all day. I like vinegar
and sugar-dressed cole slaw; she likes creamy. I hate mayo;
she likes it. And so on.

The Ultimate Crab Cake
Cat: sports, crab, Maryland, Hungarian
Servings: 6 or 12

3 Tb Dijon mustard
2 ts Worcestershire
1 1/4 c mayonnaise
2 eggs
3 Tb Old Bay
2 ts lemon juice
4 lb fresh jumbo lump crabmeat
4 sl white bread, crusts removed, diced

In a mixing bowl, whisk together mustard, Worcestershire,
mayonnaise, eggs, Old Bay seasoning, and lemon juice.

In a separate large mixing bowl, gently toss the crabmeat
with the diced bread.

Fold the mustard mixture into the bread and crabmeat,
making sure not to break up the lumps.

Allow to rest, refrigerated, 30 min.

Portion and form the crab cakes into 6 oz balls. Lay
them onto a lightly oiled cookie sheet. Bake at 375F
until golden brown and heated to 145F internal temp,
flipping them over once during cooking.

Serve as a sandwich or main course with your favorite sides.

Chef Russell Szekely, ARAMARK Corporation, Oriole Park @ Camden Yards




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