15
cook until golden and crispy, about 1½ to 3 minutes. Repeat with
remaining shrimp. As they are cooked place on layered paper
towels for 2 to 3 minutes to drain, then transfer to the rack in the
oven to keep warm while cooking the remaining shrimp.
Serve with Creole Mustard Mayonnaise.
Creole Mustard Mayonnaise
Makes 1 cup
½ cup Creole-style mustard
½ cup light or regular mayonnaise
Place ingredients in a small bowl and stir with a whisk until
completely blended. Cover and refrigerate until ready to use.
Fried Calamari
Makes 4 servings
½ pound calamari, cleaned and sliced into ½" rings
2 cups light cream or buttermilk
1 large egg, lightly beaten
1 cup unbleached all-purpose flour
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
½ teaspoon paprika
¹⁄
8
teaspoon cayenne
Submerge calamari in 1 cup of the cream or buttermilk in a mixing
bowl. Wrap the bowl in plastic and refrigerate for an hour.
When you are ready to fry, remove calamari from refrigerator.
Fill the Cuisinart
™
Deep Fryer with vegetable oil to the maximum
line. Preheat to 375˚F. While the oil is heating, whisk the egg with
the second cup of cream. Strain the calamari and place it in the
bowl containing the egg and cream mixture. Place the our, salt,
pepper, paprika, and cayenne in a separate mixing bowl. Remove
a handful of the calamari from the egg and cream mixture,
allowing any extra to drip back into the bowl. Place in seasoned
our. When oil is ready, lower the basket into the oil. Working in
small batches, shake any excess our from calamari. Carefully add
a batch of calamari at a time to the hot oil and fry until golden
brown, approximately 1 to 3 minutes. Drain on layered paper
towels and season with salt. Repeat with remaining batches and
serve immediately with marinara sauce or aïoli.
Crab Cake Fritters
Makes eight 4-ounce fritters
16 ounces lump crabmeat
1 teaspoon extra virgin olive oil
1 chopped red bell pepper (8 ounces)
3 green onions, trimmed and chopped
(approximately ¹⁄
³
-½ cup)
1 teaspoon chopped fresh garlic
¼ teaspoon kosher salt
2 eggs, lightly beaten
1 cup panko breadcrumbs, plus extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon style mustard
1½ teaspoons Old Bay
®
seasoning
hot sauce (optional)
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