From: Sarah K
To: `z ile
Date: Thu, 17 Feb 2011 19:02:41 +0000
Inline-Images: photo.JPG
EFTA00560982
Crab Cakes with
Spicy Remoulade ►
The streamlined rem:vide& batman.
day ahead to allow the flavors leery
Crab cakes:
2 tablespoons finely chopped fresh
chives
1tablespoon chopped flat-leaf parsley
1'/2 tablespoons canola mayonnaise
1/ 2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
'/4 teaspoon freshly ground black
pepper
Vs teaspoon ground red pepper
1large egg
breadcruntbs)
Vi cup panko (Japanese
crabmeat, drained and
1pound lump
shell pieces removed
divided
1tablespoon olive oil,
Remoulade:
ayonnaise
/14 cup canola m
1 tablespoon c hopped shallots
chopped
11/ 2 tablespoons capers.
Creole mustard
2 teaspoons
teaspoon fresh lemon Juice
POPP.'
/14 teaspoon ground red
kosher salt
'/8 teaspoon
cakes, cornll
and 4
1. To prepare crab aah
8 ingredients. Add pako
combine. Cosy a--
spoon Mack pepper. Coat pan with tossing gently to
Sautéed Arctic cooking spray. Add fillets to pan, and refrigerate 30 minutes
Char and Arugula cook 3 minutes or until browned. measormg "Ps
2. Fill a '%s-cup dryInsert on riL i
Salad with Tomato Turn fillets over, and cook 4 minutes
doneness.
with crab mixture.
into a .-'.tn•a"
Vinaigrette • or until desired degree of surface; gently pat
fish from pan; loosely cover, Repeat procedure ws_sh
Remove patty 0.011
Famiedarcee char is considered a best and keep warm. Wipe pan clean with mixture, forrning.8
ing crab teaspoons oil in skirt"
ch*".* the Monterey Bay Aquarium's paper towels. 3. Heat 11/2 medium-hlgb ber,LI;
balsamic
Seaffood Watch. Nyw can't fond it, substitute 2. While fish cooks, place Gradually skillet over
another urstaneete option like Alaskan medium bowl. t: cook r4e::
vinegar in a
whisk- Stir crab cakes (co • C ror
1460n a, 'VV.:Ibast add olive oil, stirring with a bottoms aft
until
4(6-ounce) arctic char fillets in shallots.
-high heat. am golden t
'4
.12 teaspoon salt, divided 3. Return pan to medium teaspoon bottoms civLi
vnfrootmbroraupganpelykrehtolpcoeisarrii, ir e;
tomatoes, remaining '4
teaspoon pepper, Add
teaspoon black
divided salt, and remaining 4 or until
Ceok Leg 'pray pepper; sauté for 3 minutes
soften. Add tomatoes to
4 teaspoons Isalseesk tomatoes
2 tablespoons extra
vinegar
vinaigrette: toss to combine.
-virgin arugula on each of ctie riH
rcousi
bovn.
nainiaiirnta ll: cad
ko t
a ich
olive 04 4. Arrange 114 cups with I fillet.
2 iAs
:4 er;iiilni
repair:m
hr°
T02n
p
each serving
2 fr.: :P I, Onl minced shallots 4 plates; top tomato mixture
Spoon about th cup dicnn
grape tomatoes, halved
si
over each salad, and sprinkle with 1/12 whisk Scot witha,creicabca°
'2 tat' 4441r packed arugula sNiel4f 4 Krvinp. It;
spoons Pune nuts, toasted It; tablmfw-
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aspert...
Sprinkle tki;Icy: r2 7n".
00. 0" VO C:P.
• tcasyssin salt and '. Ica- 00002...
EFTA00560983