16
Look through crabmeat to make sure it has no shells or cartilage
and reserve in refrigerator.
Place the olive oil in a 10" skillet and place over medium heat. Add
the peppers and onion and sauté for at least 5 minutes until the
vegetables soften slightly. Stir in the garlic and salt and cook for
another 5 minutes. Remove the vegetables from the heat and allow
to cool for a few minutes. Once the vegetables are cool to the
touch add them to the crabmeat. Add the eggs, panko,
mayonnaise, Worcestershire, Dijon, Old Bay
®
, and dash or two of
hot sauce if desired. Very carefully mix all ingredients together. The
best way to mix the crab mixture is with clean hands; however, you
can use a spoon or spatula. It is important to mix gently to keep
the crabmeat intact.
From the mixture form ½-cup oval cakes with your hands and
place them on a clean plate, separating the layers of cakes with
wax paper. Cover with plastic and refrigerate for 1 hour before
frying.
Fill the Cuisinart
™
Deep Fryer with vegetable oil to the maximum
line. Preheat to 375˚F. While the oil is heating, roll the crab cakes
in panko to coat.
When oil is ready, place about 2 crab cakes in the basket in the up
position. Lower into the oil, and cook for about 2 to 4 minutes,
turning the cakes half way through cooking time. Lift basket and
let the oil drain out. With a pair of tongs, place crab cakes on
layered paper towels to drain and lightly season with salt.
Continue with the remaining cakes and serve immediately.
Perfect French Fries
To obtain the perfect French fry you must fry the potatoes twice.
Serves 2 to 3
1 pound russet potatoes
kosher salt
Peel potatoes and cut into strips about ¼ to ½" thick, using either
a sharp knife, a French fry cutter, or a French fry disc in a food
processor. Place potatoes in a bowl submerged in cold water until
ready to use.
Fill the Cuisinart
™
Deep Fryer with vegetable oil to the maximum
line. Preheat to 300˚F. While the oil is heating, lay the potatoes on
layers of paper towel to dry them well.
When the oil is ready, ll the basket in the up position with one
layer of potatoes. Lower the basket and cook for 3 minutes.
Remove potatoes and drain on layers of paper towels. Continue
cooking the remaining potatoes in batches and drain.
Increase temperature to 375˚F. When oil is ready, follow the same
method as the rst time. With basket in the up position, place the
potatoes in a single layer. Lower the basket and cook for 4 to 5
minutes for thin French fries or 8 to 12 minutes for thicker cut fries.
Fries are done when they are golden brown and crispy. Remove
fries from basket and drain again on layered paper towels.
Season with salt and serve immediately.
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