EF Recipes

Crab Imperial Ingredients:                                        

1 lb. Lump Crab Meat              

1 tsp. parsley                                                               

1 tsp. fresh lemon juice                                    

1 egg                                                                           

1 tsp. Old Bay Seasoning                                 

1 tsp. Worcestershire Sauce                                        

3 oz. mayonnaise

1 tsp. melted butter

4 ramekins for baking (or empty natural crab shells)

Pinch of paprika

Imperial Sauce

3 oz. mayonnaise

1 oz. half & half

1/2 tsp. Old Bay Seasoning

1/2 tsp. fresh lemon juice

1/2 tsp. Worcestershire Sauce

Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whip until smooth.  In a separate mixing bowl, add crab meat and pour imperial mixture over crab meat. Blend all ingredients together by tossing gently in order to avoid breaking crab lump meat.  Place 4 ounces of the mix into each ramekin (or natural crab shell) and bake at 400 degrees F for 12-15 minutes. 

Ingredients:

1 lb. Lump Crab Meat

1 Tbsp. scallions, diced

10 oz. swiss cheese, shredded

1 cup mayonnaise

1 tsp. salt

1 tsp. fresh lemon juice

1 baguette, sliced into about 1/4 inch thick rounds

Preheat oven to 375 degrees F.  Gently combine crab meat and Swiss cheese.  Add remaining ingredients, being careful not to break up crab lumps. Spread baguette rounds onto baking pan.  Top each round with crab meat mixture. Bake at 375 degrees F for 15-20 minutes or until golden brown.

Yield: Appetizer for 20 people

Ingredients:

1 lb. Lump Crab Meat

10 Saltine crackers, crushed

1 large egg

2 Tbsp. ranch dressing

2 tsp. chili garlic paste

2 tsp. lime juice

1 Tbsp. cilantro

2 Tbsp. olive oil

Sauce:

1 medium avocado, roughly mashed

1/2 tsp. chipotle chili powder

1/2 tsp. lemon juice

Salt and pepper to taste

1/4 cup mayonnaise

Prepare Sauce: Combine mayonnaise, chili powder, avocado, lemon juice, salt and pepper in a small mixing bowl and blend well. Chill.

Prepare Cakes: In a large mixing bowl, gently combine crab meat, crackers, egg, ranch dressing, garlic paste, lime juice, and cilantro. Form into 4-6 crab cakes. Saute in olive oil until golden brown on both sides. Serve with dollops of avocado mayonnaise.

Yield: 3-4 Servings

Ingredients:

1 lb. Lump Crab Meat

1 egg

2 tsp. Worcestershire sauce

1/4 tsp. dry mustard

2 Tbsp. mayonnaise

1 tsp. lemon juice

1 Tbsp. mustard

1 Tbsp. melted butter

1 tsp. parsley flakes

1 tsp. Old Bay Seasoning

1/2 cup breadcrumbs

In a mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break the lumps. Shape into cakes. Pan fry until evenly brown on each side and reach an internal temperature of approximately 165 degrees F.

Yield: 6 Crab Cakes

Ingredients:

1/2 lb. Backfin Crab Meat

1 lb. Jumbo Lump Crab Meat

1/4 cup chopped parsley

3/4 cup original Ritz crackers, crushed

1 large egg

3/4 tsp. Worcestershire sauce

3/4 tsp. lemon juice

3/4 tsp. Old Bay Seasoning

3/4 tsp. Dijon mustard

1/2 cup mayonnaise

Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl.  Place the crab meat, parsley, and crushed Ritz crackers into a separate bowl.  Mix very lightly to combine.  Add the wet ingredients to the crab mixture and combine lightly.  Portion into 5-ounce cakes and broil.

Yield: 6 Crab Cakes

Ingredients:
2 Tbsp natural-style peanut butter
2 Tbsp tamari or soy sauce
2 Tbsp mayonnaise
1 Tbsp brown sugar
2 cloves garlic, minced
1 Tbsp lime juice (can use lemon juice)
½ - 1 tsp. minced ginger
½ tsp red pepper flakes (cayenne or dried red peppers—to taste)
Whisk these together, and refrigerate for at least four hours to let flavors blend. Thin with a little water if necessary. Serve with “Summer Rolls” or raw veggies. Leftovers can be tossed with cooked rice and vegetables.

Ingredients:
3 5/8  cups  Bread Flour
1/4    tablespoon  Salt
1/2    tablespoon  Instant Yeast
1/2    cup  Warm Water
1/2    tablespoon  Oil
1      Egg White

Mix the flour, salt and yeast.  Add water, oil and the egg whites.  Mix to a well-developed dough.

Let rest for 1 1/2 hours.  Punch down and let rest for one more hour.

Form dough into 3 to 4 oz rolls.

Let rest until doubled in size.

Bake in a preheated 400-425 degree oven for 20-25 minutes.

Yield: 6 Rolls

Ingredients:
2/3 cups  Flour — Unbleached
1   Tsp  Baking Soda
2   Tsp  Cream Of Tartar
Salt — To Taste
4   Tbsp  Butter — (1/2 Stick)
3/4 cup  Milk
1   cup  grated cheese
Cheese Scones — Add 1 generous cup of grated cheese to the basic dough
before rolling it out.  Cheddar is a particularly good choice, as is
parmesan.  The author likes to serve them with vegetable soup.

Preheat oven to 450F. Lightly grease a baking sheet and set aside.  Sift
together the flour, soda, cream of tartar and salt.  Using a pastry blender
or your hands, cut in the butter (or pulse in a food processor) until the
mixture looks like coarse, grainy crumbs.

Pour the  milk in a well in the center and mix until a soft elastic dough
is formed. Knead the dough lightly on a floured surface until smooth. Roll
or press the dough out until it is 3/4 inch thick.  (If the dough is too
thin the scone won’t rise properly.)

Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on
prepared sheet for about 10 minutes or until they rise and are golden.

Ingredients:
400 g  emmental cheese — grated
200 g  gruyere cheese — grated
400 ml  white wine
1   clove  garlic
1   tsp  corn starch
4   tbsp  cherry eau de vie
Salt
White pepper
Nutmeg
Paprika

Cut the garlic in half and wipe the inside of your fondue pot with the cut sides. Mix the cornstarch with the eau de vie. Add the white wine to the pan and heat. Just before it begins to boil add the cheese slowly, constantly stirring in a figure of eight pattern - don’t stop stirring. Once the cheese is melting add the eau de vie and keep on the heat for another three minutes, stirring, and add your seasonings to taste. Serve immediately (on a spirit lamp) with crusty french bread cut into cubes and white wine or more eau de vie.

Dough:
1/2   cups  warm water — 105 to 115
2     tsps  maple syrup — plus 1/4 cup
2     env  active dry yeast
6     tbsps  butter — melted
1     egg
1/4   cups  sweetened dried cranberries — chopped
3     cups  bread flour — up to 3 1/4 cups
1 1/2 tsps  salt
Filling:
4     ozs  berry flavored cream cheese — 1/2 cup
1     tbsp  berry preserves
3     tbsps  all-purpose flour
1     egg yolk
1     tsp  vanilla
1     pinch  ground nutmeg
1/4   cups  chopped pecans
Topping:
1     tsp  sugar
1/4   tsp  ground cinnamon

Dough: Mix together warm water and 2 tsps syrup in small bowl. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.

Combine remaining syrup, butter, egg, cranberries, 2 cups flour and salt in large bowl. Add yeast mixture. Beat on medium speed 3 minutes or until well combined. Stir in enough of remaining flour to make dough.

Turn dough out. Knead until smooth and elastic, 5 to 8 minutes, adding more flour as needed to prevent sticking. Place in greased bowl, turning to coat. Cover with clean kitchen towel. Let rise until doubled in volume, about 1 1/4 hours.

Punch dough down. Let rest for 5 minutes.

Filling: Beat cream cheese, preserves, flour, egg yolk, vanilla and nutmeg in small bowl until smooth.

Roll dough out to 16 x 11-inch rectangle. Spread filling over dough, leaving 1-inch border. Sprinkle with nuts. Starting with long side, roll up. Chill 15 minutes to firm slightly.

Cut roll into 16 equal slices. Place slices, cut sides up, in greased muffin cups. Snip through each slice, cutting into quarters, using scissors. Spread dough pieces open. Cover. Let rise until doubled, 25 to 30 minutes.

Heat oven to 350F.

Topping: Mix sugar and cinnamon. Sprinkle over crowns.

Bake in 350F oven 15 to 20 minutes, until golden brown. Remove to rack to cool slightly. Serve warm.

Makes: 16 Crowns