Recipes Included On This Page Cilantro Orange Dressing (Kenney) Corn & Clam Chowder with Garlic Corn and Red Pepper Crab Cake, Zucchini Crab Curry - Madeline Gruber Crab Salad With Coconut Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cilantro Orange Dressing (Kenney) Recipe By : Mathew Kenney Serving Size : 8 Preparation Time :0:00 Categories : Salad Dressings Sauces Seafood Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh orange juice 1 teaspoon cumin seeds 1/2 cup cilantro leaves -- lightly packed 1 tablespoon fresh lemon juice 1/4 cup canola oil Salt Cayenne pepper 1. In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes. Let cool, then transfer to a blender. 2. Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Grind the cumin in a mortar or spice grinder. 3. Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth. With the blender on, add the canola oil in a thin, steady stream. Season with salt and cayenne. Chef(s): Matthew Kenney Make ahead: The dressing can be refrigerated for up to 4 hours. Let return to room temperature before serving. Servings: MAKES ABOUT 1 CUP This recipe accompanies Moroccan Spiced Crab Cakes (Kenney) Recipe from Food and Wine http://pathfinder.com/FoodWine/trecipes/923.html Kitpath/Pellegrino 4/99 Posted to FareShare 4-99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn & Clam Chowder with Garlic Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Bacon Clams Corn Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices uncooked bacon diced 1 Tbs. butter 2 garlic cloves finely chopped 1 Tbs. chopped onion 1 Tbs. fresh parsley -- chopped 2 cups water 1 chicken bouillon cube 2 cups fresh corn (about 3 ears) 3 Tbs. flour 1 cup milk 1 can minced clams -- (16 1/4 oz) 3 Tbs. heavy cream Salt & pepper to taste 1 Tbs. butter 1. Saute the bacon in a large stockpot with the butter until browned. Add the garlic, onion and parsley, and saute until the onion is tender. 2. Add the water and bouillon cube and simmer for 5 minutes. 3. Add the corn and cook over medium heat for 10 to 15 minutes, until the corn is tender. 4. Mix the flour with 1/4 cup milk until smooth. Add to the soup. Add the remaining milk. 5. Drain the minced clams and add the clam juice to the soup. Simmer for 3 to 4 minutes. 6. Add the heavy cream and simmer for 1 to 2 minutes. Remove from the heat, add the clams and allow them to heat through. Season with salt & pepper and 1 Tbs. butter. Serve immediately. Charlene Braida, Glorious Garlic Posted on FareShare 4-99 by Robin grassRats@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn and Red Pepper Crab Cake, Zucchini Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Corn Crab Main Dishes Peppers Seafood Volume 2-4, Apr.'99 Wine Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole egg 1 1/2 tablespoons homemade mayonnaise 4 drops Worchestershire sauce 1/2 teaspoon Old Bay seasoning 1/2 lemon -- juiced 1/2 teaspoon English Dry Mustard 1 teaspoon chopped Italian parsley Salt and pepper -- to taste 4 ounces jumbo lump crab meat picked of cartilage 1 ounce yellow kernel corn 1/2 ounce roasted red peppers diced 1 tablespoon fresh bread crumbs 2 ounces canola oil seasoned flour -- for dredging ---mustard--- 1 shallot finely chopped 1 sprig fresh thyme 1 ounce champagne vinegar 2 ounces dry white wine 1 dash salt and pepper 1/2 ounce cream 1 tablespoon grainy Dijon mustard 1 tablespoon fresh butter Squash: 1 zucchini squash 1 teaspoon garlic butter 1/2 fresh tomato diced 2 basil leaves julienne Salt and pepper to taste 1) In a saucepan, combine shallot, thyme, salt and pepper, vinegar and wine. Bring to a boil and reduce until almost dry. Add cream and mustard bring back to a boil, then take off the stove and slowly wisk in butter. Strain and reserve until crab cake is ready. 2) Mix first seven ingredients together and season to taste. Gently fold this sauce together with crab, corn, red pepper and bread crumbs. Heat oil in saute pan, dredge crab cake in seasoned flour and quickly saute until golden. 3) Slice zucchini long and very thin. Quickly saute in garlic butter, fresh tomatoes, basil and zucchini. 4) Lay zucchini "spaghetti" on plate, lean crab cake against zucchini and pour sauce onto plate. Garnish with fresh herb. ABOUT: Corn and Red Pepper Crab Cake, Zucchini with Zucchini "spaghetti" and grainy mustard ~ This seafood appetizer has been used at the Brass Elephant for quite some time. They prepared this dish for Pope John Paul's October 8, 1995 visit to Cardinal Keeler's home. SOURCE: The Brass Elephant, Maryland cuisine: American/Italian/Vegetarian 924 N. Charles St. Baltimore, MD 21201 Posted to FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Curry - Madeline Gruber Recipe By : Madeline Gruber, Miami FL Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Seafood Volume 2-4, Apr.'99 Crab Cream Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages cream cheese (8 oz. pkgs) 1 can cream of celery soup (10 3/4 oz can) 1 can pitted black olives (3 1/2 oz can) -- sliced 2 cans white crabmeat (6 oz cans) -- drained 1 teaspoon curry powder (up to 1 1/2 tsp) 1 dash tabasco sauce 1 splash lemon juice Cut cream cheese in to chunks. Mix with remaining ingredients. Put into 1 1/2 quart ovenproof dish. Heat at 300 degrees until cheese is melted and mixture can be thoroughly blended, about 20 minutes. Serve warm with chunks of stale French bread. Recipe from www.prestigemall.com Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Salad With Coconut Recipe By : Blue Point Oyster Company Serving Size : 4 Preparation Time :0:00 Categories : Salads Seafood Citrus Coconut Crab Tomatoes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces white crab meat 1 tablespoon shallots -- finely chopped 1 tomato -- skinned, seeded, -- julienned 1 stalk celery -- trimmed,julienned 2 ounces fine green beans -- trimmed, blanched 1 ounce fresh coconut -- shredded 1/2 lemon -- juice of 1 tablespoon red wine vinegar 1 lettuce heart 1 head radicchio 2 heads chicory 2 pink grapefruits 1 orange salt and freshly ground pepper 1 tablespoon chives -- freshly cut Mix the crab, shallots, tomato, celery, green beans and coconut. Moisten with lemon juice and vinegar, and season to taste with salt and pepper. Wash and dry the salad leaves. Cut away the peel and white pith from the grapefruit and orange and carefully remove all the separate segments of fruit. Arrange the salad leaves in four halved coconut shells (or on plates). Spoon the crab mixture on top and garnish with the grapefruit and orange segments. Sprinkle with chives and serve at once. Serves 4. Recipe from http://www.bluepointoysterco.com/crabrec.htm Posted to FareShare 4-99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -

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