CURRIED CARROT-HUMMUS CRAB CAKES
Yummy yummy. Wholesome crab cakes. The only "filler" in this are pureed carrots, chickpeas, scallions, and asparagus. Not much bread-action going on, but plenty of flavor. Cook time accounts for cooking option 1 (skillet). Prep accounts for chopping. RSC4
Provided by nomnom
Categories Lunch/Snacks
Time 50m
Yield 6 crab cakes, 3-6 serving(s)
Number Of Ingredients 13
Steps:
- Puree first 4 ingredients together to smooth consistency.
- Add in half of the asparagus and half the scallions and pulse.
- Put mixture into a medium mixing bowl.
- Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
- The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
- Shake on oregano liberally on both sides and black pepper, to taste.
- **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).
- OR bake at 375*F for 20 minutes, flipping once halfway through.
- Enjoy as is or as a sandwich.
Nutrition Facts : Calories 180.6, Fat 1.8, SaturatedFat 0.4, Cholesterol 7.6, Sodium 608.3, Carbohydrate 32.9, Fiber 6.1, Sugar 6.6, Protein 9.6
ROASTED CARROT HUMMUS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
- In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.
CATFISH CURRY
If you've never tried it, or you eat it infrequently, I strongly encourage you to try your hand at cooking this very versatile fish. I promise you that when properly prepared, catfish is "off the hook!" Try this curry recipe as an example.
Provided by Adrian Miller
Categories Main Dish Catfish
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse fillets under cold water and cut into 2-inch pieces.
- Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
- Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
- Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
- Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
- Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.
Nutrition Facts : Calories 602.5 calories, Carbohydrate 53.3 g, Cholesterol 121.9 mg, Fat 23.7 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 7.8 g, Sodium 173.2 mg
CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
CURRIED CRAB CAKES
Make and share this Curried Crab Cakes recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 24 crab cakes
Number Of Ingredients 18
Steps:
- Combine first 5 ingredients in a small bowl, stir well.
- Heat a large nonstick frypan coated with cooking spray over medium high heat.
- Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
- Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently.
- Spoon mixture into a large bowl, cool.
- Wipe frypan clean with a paper towel.
- Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well.
- Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty.
- Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs.
- Melt 2 teaspoons butter in pan over medium heat.
- Add 8 patties and cook 2 minutes on each side or until browned.
- Remove the crab cakes from pan, and keep warm.
- Repeat procedure with remaining butter and patties.
- Garnish with parsley sprigs.
MINI CRAB CAKES WITH CURRIED TARTAR SAUCE
My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!
Provided by Maria Connors
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
- Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
- Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
- Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
- Serve with curried tartar sauce.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 16.1 g, Cholesterol 141.4 mg, Fat 23.4 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 658.4 mg, Sugar 3.3 g
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