Crispy Crab Cakes with Spicy RemouladeYield: About 16 crab cakesSpicy Remoulade Sauce:1/2 cup mayonnaise1 tablespoon lemon juice2 teaspoons capers, chopped1 teaspoon coarse-ground mustard1/4 teaspoon hot sauceCrab Cakes:8 ounces lump crabmeat, drained and flaked1 cup finely chopped red bell pepper1 large egg1 tablespoon grated horseradish1 tablespoon lemon juice1/2 teaspoon salt1/4 teaspoon ground black pepper1 cup cracker crumbs2 tablespoons vegetable oil
Combine all ingredients for Spicy Remoulade Sauce into large bowl. Set aside.
In large bowl, combine crabmeat, red bell pepper, egg, horseradish, lemon juice, salt and pepper. Fold in 1/4 cup of cracker crumbs. Form crab mixture into 2-inch cakes, about 1/2 inch thick. Dredge cakes in remaining cracker crumbs. Heat 2 tablespoons oil in nonstick skillet over medium heat. Cook crab cakes until golden, about 2 minutes per side. Serve with Spicy Remoulade Sauce.
Creamy Risotto with Asparagus and ShrimpYield: 4 servings1 tablespoon olive oil1 pound large shrimp, peeled and deveined4 cups vegetable broth1 bunch asparagus, trimmed and cut into 1/2-inch pieces1 large shallot, finely chopped1 tablespoon butter1 cup Arborio rice1/2 cup Martín Códax Albariño wine1/2 cup grated Parmesan cheese1 tablespoon extra virgin olive oil Salt and pepper
Heat oil in 12-inch skillet over medium-high heat and cook shrimp, stirring occasionally. Remove shrimp once they are almost fully cooked.
Bring vegetable broth to a boil. Once boiling, reduce heat to a simmer. Add cut asparagus to broth and cook for 2 minutes. With slotted spoon, remove asparagus and set aside with shrimp.
In a 3-quart saucepan over medium-high heat, cook shallots in butter until translucent. Stir in rice to coat the grains and cook for approximately 1 minute. Add in Martín Códax Albariño and stir until wine is absorbed by rice. Once absorbed, stir in vegetable broth 1/2 cup at a time. Note: each 1/2 cup must be absorbed completely before the next one is added. Continue to stir the risotto to keep it from sticking and repeat with remaining broth until all has been added. Stir in shrimp and asparagus and heat through. Add Parmesan cheese and drizzle with olive oil. Season with salt and pepper to taste. Serve immediately.
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