Toggles & Accordions

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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.

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.

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.

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.

Toggles

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.

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.

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.

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.

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