Crab Cakes; Sides; Stuffed Roasted Peppers - Cuisinart FP-12NC Series Instruction And Recipe Booklet

CRAB CAKES

A delicious treat that is easy to make for any occasion .
makes twelve 3-ounce (85 g)cakes
20 minutes cooking time
nonsTIck cookInG sPray
Look through crabmeat to make sure there are no shells;
16 ounces (454 G) lumP
reserve in refrigerator. Preheat oven to 400°F (200°C).
crabmeaT
Coat a baking sheet with nonstick cooking spray.
1 GarlIc clove
1 red bell PePPer, abouT
Insert the large metal chopping blade into the large work
7 ounces (200 G), cuT
bowl of the Cuisinart
InTo 2-Inch (5 cm) PIeces
running, drop the garlic through the small feed tube to
3 Green onIons, cuT InTo
1-Inch (2.5 cm) PIeces chop. Add the peppers, green onion and parsley and
½ cuP (125 ml) Parsley pulse to coarsely chop, about 10 to 12 pulses.
1 TeasPoon (5 ml) exTra
Put the oil into a large skillet placed over medium heat.
vIrGIn olIve oIl
Cook chopped vegetables with salt and pepper until soft,
¼ TeasPoon (1 ml) kosher
about 5 to 7 minutes. Remove and reserve in a large
salT
mixing bowl.
¼ TeasPoon (1 ml) freshly
Ground PePPer
Once vegetables have cooled slightly, add the crab, eggs,
2 larGe eGGs, lIGhTly
breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon
beaTen
and a dash or two of hot sauce if using to the mixing
1 cuP (250 ml) basIc fresh
breadcrumbs (PaGe 5)
bowl. mix thoroughly but carefully, so not to break up the
½ cuP ( 125 ml)
crab too much. Form mixture into 2-inch (5 cm) round
mayonnaIse
cakes.
1 TeasPoon (7 ml)
Place on prepared baking sheet and bake until crabcakes
worcesTershIre sauce
1½ TeasPoons (7 ml) old are evenly golden, about 15 to 20 minutes.
bay
TIP: Substitute cooked fish fillet for the crab to make tasty
seasonInG
fishcakes.
2 TeasPoons (10 ml)
dIjon-sTyle musTard
Nutritional information per serving (2 crab cakes):
hoT sauce, oPTIonal
Calories 123 (33% from fat)
sat. fat 2g
ENTRÉES
50
Approximate preparation time: 10 minutes plus
Food Processor. With the machine
®
| |
carb. 11g pro. 11g
| | |
chol. 77mg sod. 912mg calc. 54mg
These hearty peppers can also be served as a main course, and are
nonsTIck cookInG sPray
3 GarlIc cloves
½ larGe red onIon,
cuT InTo 1-Inch (2.5 cm)
PIeces
1½ TablesPoons (25 ml)
nonfaT drIed mIlk
1 TablesPoon (15 ml)
fresh ITalIan Parsley
¾ TeasPoon (3.75 ml) drIed
basIl
¾ TeasPoon (3.75 ml)
celery seed
1½ TeasPoons (7 ml) kosher
salT
½ TeasPoon (2 ml) freshly
Ground black PePPer
1¾ Pounds (795 G) Pork
shoulder, cuT InTo
1-Inch (2.5 cm) PIeces
2 TablesPoons (30 ml)
olIve oIl
3¾ ounces (100 G) basIc
fresh breadcrumbs,
abouT 1 cuP (250 ml)
(PaGe 5)
1 larGe eGG
6 To 8 medIum mulTI-coloured
PePPers, cored wITh
seeds removed
| |
fat 5g
|
fiber 1g

STUFFED ROASTED PEPPERS

delicious with our Simple Tomato Sauce .
makes 6 to 8 peppers
Approximate preparation time: 65 to 70 minutes,
including bake time
Preheat oven to 325°F (160°C). Lightly coat a 13 x 9-inch
(33 x 23 cm) pan with nonstick cooking spray.
Insert the large metal chopping blade into the large work
bowl of the Cuisinart Food Processor. With the machine
®
running, drop the garlic through the feed tube to chop.
Add the onion, dried milk, parsley, basil, celery seed, salt,
and pepper; pulse to chop, about 10 pulses. Then run
machine to finely chop, about 35 seconds. Remove and
reserve.
Add the pork to the work bowl and pulse 10 times, then
run machine to finely chop, about 35 seconds.
Put the olive oil into large skillet over medium heat. Once
oil is heated, add the onion mixture to the skillet; cook
until softened, about 5 minutes. Stir in the pork and cook
until cooked through, about 10 to 15 minutes; reserve. Stir
the breadcrumbs into meat mixture with eggs; combine
mixture well. Evenly fill the peppers and place in prepared
pan. Bake peppers in oven until soft and lightly browned,
about 40 to 45 minutes.
Nutritional information per serving:
Calories 324 (42% from fat)
| |
sat. fat 4g chol. 120mg sod. 631mg
| | | |
carb. 20g pro. 27g fat 15g
| |
calc. 81mg fiber 3g

SIDES

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