Cuisinart DLC-10C - Manual (Page 41)

V E G E T A B L E S
35
Crab Cakes
These delicate seafood cakes are perfect with drinks. If
you're feeling festive, substitute cooked lobster meat
for half of the crabmeat.
_______INGREDIENTS_____________
4 slices white bread, lightly toasted
1 medium garlic clove, peeled
1 small onion, peeled and quartered
1 tablespoon unsalled butter
1 tablespoon parsley leaves
1 pound lump crabmeat, picked over to
remove cartilage
1/4 cup mayonnaise
1 large egg
1 tablespoon lemon juice
1/4 teaspoon salt
Tartar sauce (see recipe on page 38)
54
1/2-ounce crab cakes
Preheat oven to 375oF. Break bread in quarters and
process with metal blade to fine crumbs, about 40
seconds. Reserve 1/4 of crumbs and put remainder in
pie plate.
Drop garlic through feed tube with machine running
and process until finely chopped, about 10 seconds.
Add onion and chop fine, about 10 seconds. Cook
mixture in the butler over low heat until golden brown,
stirring, about 10 minute.
Chop parsley fine, about 5 seconds. Add onion
mixture, crabmeat. mayonnaise, egg. lemon juice, salt
and reserved bread crumbs and pulse until combined,
about 8 times.
Form mixture into 1-1/2-inch cakes by generous
teaspoon measures. Coat them with crumbs in pie
plate and place on buttered baking sheet. (Recipe may
be prepared ahead to this point and refrigerated up to 4
hours.) Bake in preheated oven unlit golden brown. 10
to 15 minutes. Serve with Tartar Sauce.
Broccoli Puree
Broccoli is high in fiber, high in potassium and low in
calories. This recipe uses the stems, which are often
discarded.
INGREDIENTS
t bunch broccoli, about 1-1/2 pounds
1 small onion, peeled
2 tablespoons butter
1 teaspoon lemon juice
Salt and pepper to taste
2-1/2
cupsyield
Remove stems from broccoli and reserve florets. Use
slicing disc to slice stems and onion. Cook sliced
vegetables in boiling water to cover with 1/2 reserved
florets until tender, about 6 to 8 minutes. Drain,
reserving liquid.
Use metal blade to puree solids with remaining
ingredients until smooth, about 1 minute.
Cut reserved florets into smaller florets and cook in
reserved liquid until tender, about 3 minutes. Remove
with slotted spoon. Pour enough hot cooking liquid
into work bowl to reach desired consistency, then
pulse in florets. Season to taste. Or serve the florets on
a bed of pureed broccoli.