Archive for » June 16th, 2009«
This is a very different yet wonderful crab cake recipe. I tagged this one because of the ingredients not being the usual things you would see paired with crab meat. It was really good and the combination of the tart cranberries with the crab was a wonderful combination. I served ours over salad greens with a fruit salsa and homemade cranberry remoulade. These make for a delicious meal or if you make little crab cakes, great finger food for a party. You can use fresh or frozen cranberries in this recipe, if using frozen there is no need to thaw them. To view more photo of this recipe or to read more reviews given please click here. Be sure while your there to check out other recipes by this chef he has some really great ones.
Ingredients
1 1/4lbs Fresh crabmeat, flaked
3/4 Cup breadcrumbs
1 Cup swiss cheese, shredded
1/4 Cup plain nonfat yogurt
1/3 Cup green onion, finely chopped
1/4 Cup parsley, minced
2 Tablespoons fresh lemon juice
1 Teaspoon garlic, minced
1/2 Cup fresh cranberries, finely chopped
1 Egg, lightly beaten
Method
1. In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
2. Gently stir in beaten egg. Form mixture into 12 (3-inch) patties.
3. Spray both sides with nonfat cooking spray.
4. Spread remaining bread crumbs on a sheet of waxed paper.
5. Coat each patty; refrigerate for 1 hour. (This is needed)
6. Preheat oven to 400°F.
7. Spray baking sheet with nonfat cooking spray.
8. Place patties on sheet and bake 20 minutes or until crispy, turning over half way through.
All photos taken by me unless otherwise stated.
These are quick easy and very tasty little cupcakes. I made these as the last recipe for one of my swap mates for the recipe swap I am in this month on Zaar. I will give a link at the end of this and I really recommend that you check out other recipes by this chef as she has some great ones. I made these as is except for adding extra grated carrot, ginger and cinnamon but that was just due to our preference. I also had to adapt the cream cheese frosting as we can not get cool whip here, so I just mixed the cream cheese with double cream and confectioners sugar and added a little more cinnamon than stated along with some vanilla essence. I took these to a family picnic in the park and everyone loved them. They are incredibly light and are not sweet at all which we love as we hate things that are overly sugary. I am the first to make and review these but to view the original recipe and to see other fab recipes by this chef please click here.
Ingredients
1 (16 ounce) Package poundcake mix
3/4 Cup water or milk
2 Eggs or 4 egg whites
3/4 Cup carrot, shredded
1 Tablespoon ginger, ground
1 Teaspoon cinnamon, divided
1/2 Cup walnut pieces, toasted
1 (8 ounce) Package cream cheese, softened
2 Cups Cool Whip
Method
1. Preheat oven to 350 degrees.
2. Prepare cake batter as directed on package using water/milk and 2 eggs.
3. Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
4. Spoon batter into 24 paper lined muffin cups.
5. Bake 15 minutes or until toothpick comes clean.
6. Beat cream cheese in medium bowl with wire whisk until smooth.
7. Gently stir in whipped topping, add remaining cinnamon. (read note above if you can’t get cool whip to see how I made it.)
8. Spread over muffins.
Refrigerate until ready to serve.
All photos taken by me unless otherwise stated.
