Crustycrab Recipes

CRISPY CRAB CAKES

Steps:

• In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.
• Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.
• Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.
• In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
• In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.
• To Serve:
• Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.

CRUSTY ROLLS

Steps:

• In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.

CRUSTY ROLLS

Steps:

• In large bowl, combine 1 cup warm water (about 110°F), sugar, salt and yeast.
• Let stand until yeast is soft, about 5 minutes.
• Stir in 2 egg whites, 1 cup flour and 2 tablespoons oil.
• Add 2 1/2 cups more flour and stir until incorporated.
• Scrape dough (it will be soft) onto a well-floured board and dust with more flour.
• Knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking.
• Place dough in an oiled bowl and turn over to coat.
• Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour.
• Punch dough down, then knead briefly on a lightly floured board to expel air.
• Divide dough into 20 equal pieces and shape each into a ball that is smooth on top.
• As you shape balls, dip bottoms in cornmeal.
• Set about 1 1/2 inches apart on an oiled 12x15-inch baking sheet.
• Rub tops lightly with oil, drape with plastic wrap and let rise until puffy, about 30 minutes.
• In a small bowl, beat 1 egg yolk (discard remaining yolk or reserve for another use) with 1 tablespoon water to blend.
• Brush rolls lightly with egg yolk mixture.
• Move 2 oven racks to the lowest positions in oven.
• When rolls are ready to bake, preheat oven to 400°F, put another large pan on lowest rack and add at least 1/4 inch of boiling water.
• Bake rolls on second rack (above rack containing pan of water).
• Bake until richly browned, 25 to 30 minutes.
• Transfer rolls to a rack to cool.
• Serve warm or cool.

CRUSTY CRAB

Steps:

• Combine all ingredients and chill.
• Serve with sliced, crusty French bread.