Dom Deluise King Crab Cakes Recipes

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DOM DELUISE KING CRAB CAKES



Dom Deluise King Crab Cakes image

This recipe came from the back of Dom DeLuise's children's book, King Bob's New Clothes. Of course these are good, and easy enough for the kids to make or help with.

Provided by Nicole Brummett

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb king crab meat (fresh, frozen, or imitation)
3 tablespoons mayonnaise
3 tablespoons mustard
3 eggs
1 small onion, minced
1/2 green pepper, minced
1/2 red pepper, minced
1 cup seasoned bread crumbs
1 tablespoon parsley
oil (for cooking)

Steps:

  • Put all ingredients except oil in a large bowl and mix well.
  • Shape into about 12 cakes.
  • *note-use an ice cream scoop to make cakes, and then flatten.
  • Use a nonstick pan to fry them in oil on medium heat until golden brown on both sides, about 3 to 5 minutes on both sides.

CRAB CAKES



Crab Cakes image

Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.

Provided by Kim Severson

Categories     dinner, seafood, appetizer, main course

Time 1h30m

Yield About 12 large crab cakes

Number Of Ingredients 11

10 slices soft white or whole-wheat bread
1/2 cup/115 grams unsalted butter
1 large onion, grated
1/4 cup/30 grams self-rising flour (see Tip)
1 1/2 cups/355 milliliters whole or 2-percent milk
2 large eggs, beaten
1 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar
1/4 teaspoon ground mace
2 pounds/907 grams lump crab meat, drained if needed
1/2 cup/120 milliliters vegetable oil, plus more as needed

Steps:

  • Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
  • Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
  • In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
  • Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
  • Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
  • Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
  • Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
  • Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.

DOM DELUISE KING CROWN CAKE



Dom Deluise King Crown Cake image

Another recipe from Dom's children's book, King Bob's New Clothes. This is a great way for the kids to make dessert, and have fun at the same time.

Provided by Nicole Brummett

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 pancakes (approx. 6 to 8 inches in diameter)
1 (8 ounce) can crushed pineapple
1 (8 ounce) container Cool Whip
fresh strawberries
candy covered plain chocolate candies or nuts

Steps:

  • Place the first pancake on a platter, then in order spread 2 tablespoons of crushed pineapple, and 2 tablespoons of Cool Whip.
  • Follow layers until all the pancakes are used.
  • Spread remaining Cool Whip on top and sides of stack.
  • Place strawberries (rubies) on the top outer rim of the cake.
  • Add the candies as the crown jewels.

Nutrition Facts : Calories 389.1, Fat 21.9, SaturatedFat 14, Cholesterol 45.4, Sodium 352.8, Carbohydrate 43.8, Fiber 0.5, Sugar 21.3, Protein 5.9

DOM DELUISE'S OUTRAGEOUS YUM YUM CAKE



Dom Deluise's Outrageous Yum Yum Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Number Of Ingredients 15

2 cups flour, sifted
1 Tbsp baking powder
1/2 tsp baking soda
2 cups sugar
1 lg. egg
1/2 cup unsalted butter, room temperature
1 cup sour cream
1/2 cup water
2 tsp vanilla
1/2 cup + 2 Tbsp. cocoa
12 oz semi-sweet chocolate chips
Chocolate Butter Icing
6 oz semi-sweet chocolate chips
3 Tbsp strong coffee
3/4 cup unsalted butter, soften

Steps:

  • Preheat oven to 350°F. Sift flour, baking powder and baking soda on waxed paper. Butter and flour two 9" cake pans. In large mixing bowl, beat sugar and egg until sugar is dissolved. Add butter and mix into egg mixture. Add sour cream, water and vanilla; beat again. Add flour mixture and cocoa; beat slowly until flour is absorbed. Do not overbeat. Fold in chocolate pieces. Divide mixture in prepared pans.
  • Bake 35-40 minutes or until tested done. Cool cakes on wire racks for 10 minutes. Remove from pans and cool completely. Frost.
  • CHOCOLATE BUTTER ICING: In a small saucepan, melt chocolate chips in the coffee over very low heat. Remove pan from heat. Beat in butter, 1 Tbsp. at a time, until smooth. Set pan in bowl of ice and beat until icing is spreadable and holds its shape.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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