Moroccanspicedcrabcakes Recipes

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MOROCCAN-SPICED CRAB CAKES



Moroccan-Spiced Crab Cakes image

These succulent crab cakes and the accompanying cilantro dressing are adapted from Matthew Kenney's Mediterranean Cooking (Chronicle Books). The Cilantro-Orange Dressing makes about One Cup. The dressing can be refrigerated for up to 4 hours. Let return to room temperature before serving.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 24

1 tablespoon olive oil
1/4 cup red bell pepper, finely chopped
1/4 cup celery, finely chopped
2 scallions, white and tender green, thinly sliced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon ground cardamom
1/2 cup heavy cream
1/2 lb large lump crabmeat, picked over
1 cup Japanese-style bread crumbs (panko) or 1 cup breadcrumbs, coarse stale
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely chopped
1/2 teaspoon lemon zest, finely grated
1 pinch cayenne pepper
salt
1/4 cup canola oil
1/2 cup fresh orange juice
1 teaspoon cumin seed
1/2 cup lightly packed cilantro leaf
1 tablespoon fresh lemon juice
1/4 cup canola oil
salt
cayenne pepper

Steps:

  • Cilantro-Orange Dressing.
  • 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.
  • 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.
  • 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.
  • Crab Cakes.
  • Heat the olive oil in a nonstick skillet. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes. Add the scallions and ginger and cook until the scallions are wilted, 1 to 2 minutes. Stir in the cumin, turmeric and cardamom and cook until fragrant, about 1 minute. Add the cream and boil until reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.
  • Add the crabmeat to the cream mixture along with 1/4 cup plus 1 tablespoon of the bread crumbs, 1 1/2 tablespoons each of the parsley and chives, and the lemon zest. Season with cayenne and salt and mix gently but thoroughly.
  • With moistened hands, shape the crab mixture into 8 cakes, using a scant 1/3 cup for each; the cakes should be about 3 inches wide and 3/4 inch thick. Spread the remaining bread crumbs on a large plate. Coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper.
  • Heat 2 tablespoons of the canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side. Transfer to a platter. Repeat with the remaining canola oil and crab cakes. Arrange the crab cakes on plates, drizzle with the Cilantro-Orange Dressing and garnish with the remaining 1/2 tablespoon each of the parsley and chives.

Nutrition Facts : Calories 984.6, Fat 86.1, SaturatedFat 18.9, Cholesterol 167.6, Sodium 624.7, Carbohydrate 25.7, Fiber 2.4, Sugar 8, Protein 29.9

MOROCCAN-SPICE BURGERS



Moroccan-Spice Burgers image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound frozen sweet potato fries
Kosher salt
1 3/4 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
1/2 cup mayonnaise
2 tablespoons harissa paste
3 cloves garlic, grated
1 1/2 pounds ground beef
1/4 cup finely chopped fresh parsley
Freshly ground pepper
1 tablespoon vegetable oil
4 sesame buns, split and toasted
Sliced tomatoes, baby arugula and pitted cured olives, for topping

Steps:

  • Bake the sweet potato fries as the label directs; season with salt and 1/4 teaspoon ras el hanout. Reduce the oven temperature to 250 degrees F and keep the fries warm in the oven. Meanwhile, mix the mayonnaise, harissa and 1 grated garlic clove in a small bowl; refrigerate until ready to use.
  • Combine the ground beef, parsley and the remaining 2 grated garlic cloves and 11/2 teaspoons ras el hanout in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick patties; season on both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, 3 to 5 minutes per side for medium rare.
  • Serve the burgers on the buns with a spoonful of the harissa mayonnaise and some sliced tomatoes, arugula and olives. Serve with the sweet potato fries and remaining harissa mayonnaise.

Nutrition Facts : Calories 940, Fat 57 grams, SaturatedFat 12 grams, Cholesterol 112 milligrams, Sodium 1106 milligrams, Carbohydrate 66 grams, Fiber 7 grams, Protein 34 grams, Sugar 16 grams

MOROCCAN STREET POTATO CAKES



Moroccan Street Potato Cakes image

These are very inexpensive and generally sold as street food to be eaten on the street as an egg and potato sandwich stuffed into flatbread with a thin sauce tomatish or purchased and brought home. I have spoken to a couple of my favorite vendors and have come up with this authentic recipe. I adore the egg and potato sandwiches and also love these cakes simply dipped into sauce tomatish and eaten as is. This is poor man's food and sells for 5-10DH ($.70) a sandwich depending on how many eggs and potatoes you want in your sandwich. One of my favorites comes from a man with a table, frying pan, 5 litre jug of oil, a single gas burner, flats of eggs, stacks of bread and rows of potato cakes with bottles of sauce tomatish which his wife makes for him at home each morning to sell. Many of these vendors appear only late at night when all other places to eat have closed. Don't be tempted to use eggs to bind these or they will cease to be Moroccan potato cakes. Easy and yummy comfort food! These are also often eaten at room temperature and/or a bit cold though not from the fridge cold. c.2005

Provided by Hajar Elizabeth

Categories     Lunch/Snacks

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 8

4 cups mashed potatoes, warm and plain
3 garlic cloves, mashed or 3 garlic, pressed
1/2 cup scallion, cut lengthwise and sliced thinly
1/2 cup fresh flat leaf parsley, chopped finely
1 -2 teaspoon salt
1 teaspoon fresh ground black pepper
flour, for dusting
oil, for shallow frying

Steps:

  • Mix all but flour and oil together in a large bowl.
  • Form 16 patties using 1/4 cup of the mix to about 1/3 inch thick. Use floured hands if necessary.
  • Coat each patty with the flour, hitting to knock off any excess of flour.
  • Shallow fry in vegetable oil on medium to medium high heat until deep golden brown.
  • If you need to, you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty. I have not found the need to do either.
  • These are a simple cake and not meant to be fancy; just really tasty. You can also replace the scallions with onions if you have no scallions. In Morocco and The Maghreb, we use what we have and don't worry about what we don't have. Fresh garlic is the best alternative you can use though as we don't have dried powdered here.

Nutrition Facts : Calories 46.5, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.1, Sodium 305.6, Carbohydrate 9.8, Fiber 1, Sugar 0.9, Protein 1.2

MOROCCAN FRUITCAKE



Moroccan Fruitcake image

The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. The recipe comes from Helen Goh, the baker behind the celebrated Ottolenghi restaurants in London.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Serves 6 to 8

Number Of Ingredients 13

1/2 cup dried currants
1/2 cup raisins
1/2 cup dried figs, cut into 1/2-inch dice
1/2 cup dried apricots, cut into 1/2-inch dice
1/2 cup prunes, cut into 1/2-inch dice
1 cup hot Assam tea, or other strong black tea
1 1/2 cups self-rising flour
2 teaspoons ras el hanout
1/4 teaspoon kosher salt
3/4 cup packed light-brown sugar
1 large egg, lightly beaten
Whole milk
Salted butter, room temperature, for serving (optional)

Steps:

  • In a medium bowl, combine dried fruits. Pour tea over the top. Cover and let stand in a cool place overnight to plump and absorb tea.
  • Preheat oven to 375 degrees. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving a 1 1/2-inch overhang on long sides.
  • Sift flour, ras el hanout, and salt into a large bowl; add brown sugar. Stir in fruit mixture (including any liquid) and egg until combined. Batter should be a dropping consistency (if you pick up a spoonful, it should drop off easily). If it is too thick, add a little milk. Transfer batter to prepared pan. Bake until a tester inserted in center comes out clean, 50 to 55 minutes. Let cake cool in pan 10 minutes, then invert onto a wire rack and let cool completely.
  • Slice cake and serve, spread generously with butter, if desired. Cake can be stored, well wrapped in plastic, at room temperature up to 3 days; toast slices before serving, if desired.

MOROCCAN-SPICED ROASTED CARROTS



Moroccan-Spiced Roasted Carrots image

Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!

Provided by kelljob

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 40m

Yield 6

Number Of Ingredients 9

2 pounds carrots, cut into thick slices
¼ cup olive oil
2 tablespoons lemon juice
2 teaspoons white sugar
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
aluminum foil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
  • Roast in the preheated oven, turning often, 20 to 30 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g

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