Village Tavern Recipes
VILLAGE TAVERN PANKO CRUSTED MAINE CRAB CAKES WITH SUMMER VEGETABLE SLAW & SWEET CHILI GINGER REMOULADE RECIPE
Make our Village Tavern Panko Crusted Maine Crab Cakes with Summer Vegetable Slaw & Sweet Chili Ginger Remoulade Recipe at home.
Provided by Mark
Categories Appetizer Main Course Party Recipe
Time 40m
Number Of Ingredients 20
Steps:
- Prepare Village Tavern Summer Vegetable Slaw and Village Tavern Sweet Chili Ginger Remoulade according to recipes below. Store, covered, in the refrigerator, until ready to use. These can be made a few hours in advance.
- Preheat oven to 350°F.
- Add sesame oil to a large skillet. Place on stovetop over medium high heat.
- When oil is hot, add shallots, celery and red pepper. Sauté until tender.
- Add scallions, parsley, 2 tablespoons butter, Ritz crumbs, ginger, green Tabasco, salt, black pepper, Old Bay Seasoning, lemon juice and paprika and remove from heat. Allow to cool enough to handle.
- Place mixture in a large bowl.
- Add in the crab meat and mix well.
- Remove about 1/2 to 3/4 cup crab meat and form into a cake about 2 inches in diameter. Place on a wax paper-covered plate. Repeat until all crab mixture is used.
- Pour panko breadcrumbs into a medium bowl.
- Place a crab cake into panko and turn to coat all sides well.
- Heat a small bit of butter over medium high heat in a large skillet (use the same one as before, wiped clean, if you like).
- Place cakes in 2 or 3 at a time, and pan sear until golden brown on both sides. Remove to a foil-covered baking sheet. Continue until all cakes are browned.
- Place cooking sheet into preheated oven. Bake about 4 minutes, until cakes are cooked through.
- Spoon some Village Tavern Sweet Chili Ginger Remoulade Sauce onto a serving plate. Place a 1 or 2 crab cakes onto sauce. Top with Village Tavern Summer Vegetable Slaw.
- Serve hot.
GREEK VILLAGE SALAD
I tried to recreate the best Greek Salad I've ever had.Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls. If available please use fresh herbs.
Provided by Sageca
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut tomatoes into wedges.
- Slice cucumber in 1/2 lenghtwise then in cut in chunks.
- Wash, core and seed peppers. Cut in half then cut into thick strips.
- Separate onion slices into rings.
- Place prepared ingredients in a bowl; top with the olives.
- Pour on dressing just before serving.Top with strips of Feta Cheese and sprinkle with oregano.
- For dressing: Put ingredients a screw top jar, seal and shake well.
- Shake again just before serving.
- Serve in individual salad bowls.
Nutrition Facts : Calories 228.5, Fat 16.9, SaturatedFat 7.2, Cholesterol 35.7, Sodium 732.9, Carbohydrate 13.3, Fiber 3.2, Sugar 7.7, Protein 7.7
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