What is included with this book?
Acknowledgments | viii | ||||
|
1 | (3) | |||
|
4 | (8) | |||
|
12 | (32) | |||
|
44 | (44) | |||
|
88 | (13) | |||
|
101 | (12) | |||
|
113 | (12) | |||
|
125 | (20) | |||
Index | 145 |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
Set one of these next to a couple of fried eggs with a slab of toasted and buttered baguette, and call it Sunday brunch. I prefer a good-quality hard-smoked salmon, but lox will work fine if you can get the less salty Nova style.
Ingredients:
1 large eggInstructions:
In a medium bowl, whisk together the egg and sour cream. Using a rubber spatula, mix in the crabmeat, salmon, parsley, lemon zest, pepper, and cayenne until well combined. Then fold in the fresh bread crumbs. Divide the mixture into 4 mounds and form into 4 patties. Place the patties on a large plate, cover with plastic wrap, and refrigerate at least 30 minutes.
When ready to fry the crab cakes, spread the dried bread crumbs on a large plate. Lightly sprinkle the cakes with bread crumbs on both sides. Place a large nonstick skillet over medium heat and add about 2 tablespoons butter to the pan. When the butter is melted, place all the patties in the pan and fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. The internal temperature of a crab cake should read 155°F on an instant-read thermometer.
Transfer the crab cakes to 4 plates, serving 1 per person, and serve with the Lemon Dill Cream as an appetizer or as part of a brunch menu.
Steven Steinbock's favorite bread for his crab cake sandwiches is a crusty, slow-rise loaf made with organic cornmeal and fresh corn kernels that's featured in the Dahlia Bakery every summer. Buy your favorite rustic loaf from your favorite bakery for this sandwich.
Ingredients:
5 tablespoons unsalted butterInstructions:
Preheat the broiler.
Put 2 large nonstick skillets over medium heat and add 2½ tablespoons butter to each pan. As soon as the butter is melted, add 3 patties to each skillet. Gently fry the crab cakes until they are golden brown on both sides and hot through, turning once with a spatula, 4 to 5 minutes per side. The internal temperature of a crab cake should read 155°F on an instant-read thermometer. Remove the crab cakes from the pans.
Meanwhile, place the bread on a baking sheet and toast under the broiler, turning, until the bread is a light golden brown on both sides. Remove the bread from the broiler. Spread 2 slices of bread with some of the mayonnaise. Place a crab cake on one of the slices of bread. Put some of the arugula leaves on the other slice of bread. Sandwich the 2 slices together. Repeat with the remaining bread, crab cakes, mayonnaise, and arugula. Cut the sandwiches in half, transfer to plates, and serve.
I Love Crab Cakes!
Excerpted from I Love Crab Cakes!: 50 Recipes for an American Classic by Tom Douglas
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.