Cuisinart CDF 100 Instructions and Recipes - Page 10

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, fill 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 first 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. 10