It is still possible to find excellent crab meat in the markets, so we have selected a crab cake recipe which we feel is well worth trying. The recipe is a modified version of one served at Le Bec-Fin Restaurant in Philadelphia. The original recipe does not include bread crumbs, but we found that it is much easier to handle the crab and shrimp mousse mixture with the addition of the crumbs. The avocado "butter" is another variation on the original recipe and one that we like very much. We have started this meal with a light carrot soup which can be made ahead and reheated. We have found that a dry riesling (we used a 1992 vintage from Ponzi Vineyards) is an excellent accompaniment for the meal.
Although it will be a few months before local asparagus is available again, the stores are beginning to stock beautiful, thin asparagus. The pasta recipe, a combination of asparagus, butter and lemon is a quick, colorful side dish for the crab. Numerous cooks make a case for buying larger asparagus and peeling them, but we prefer the smaller stalks (about 1/2 inch in diameter). When buying asparagus, look for stalks that have smooth skin and tight-budded tops. Discard any stalks that are withered or brown and are not at least two-thirds green. If they are not to be used right away, asparagus keeps well when refrigerated upright in a container holding an inch or two of water.
The dessert included with this meal is a moist apple cake that can be frozen for up to six months and thawed at serving time.
Ingredients:
Place carrots, onion, leek, celery and rice in medium saucepan with 4 cups of chicken broth. Bring to a boil, cover pan and reduce heat. Simmer gently for 20 - 30 minutes, or until the vegetables are tender and the rice is cooked. In a food processor, puree the solids, one third at a time, with a small amount of the broth. When the vegetable mixture is smooth, return to pan and add additional broth if the mixture is too thick. Season to taste, add cream and heat through. Serve garnished with chopped parsley. 4-6 servings.
Ingredients:
Shell and devein shrimp. Place shrimp in food processor with egg, cream and pepper. Puree to smooth mousse. Place puree in large mixing bowl and add remaining ingredients. Fold ingredients gently until blended. Shape mixture into 10-12 cakes, place on plastic wrap and refrigerate (up to 1 hour). Heat 2-3 TBS oil in skillet and saute crab cakes, several at a time, until golden brown (about 3-4 minutes on each side). Remove to serving platter and keep warm. Serve with avocado butter. 4 servings.
Because of the quantity of lime juice used, this recipe can actually be made several hours ahead, and will still retain its bright green color.
Ingredients:
Place avocado and lime juice in food processor and blend until the texture of butter. Serve in dollops with crab cakes.
Ingredients:
Cut asparagus spears diagonally into 1/4 inch pieces. In a large skillet, melt butter over medium heat. Add garlic and saute just until it begins to turn golden. Add the asparagus and saute until crisp-tender (3-5 minutes). Serve immediately over cooked pasta with lemon wedges and cheese. 4 servings.
Ingredients:
Preheat oven to 350°. Grease a 12-cup bundt pan and dust with flour. In a large mixing bowl, combine sugar, oil, eggs and vanilla. With electric mixer, blend well. Stir in walnuts, flour, cinnamon, baking soda and salt. Blend thoroughly. Stir in diced apple. Transfer batter to prepared pan. Bake one hour (or until tester comes out clean). Cool for 10 minutes and remove onto wire rack. Serve warm or at room temperature with ice cream. 10-12 servings.
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