Cuisinart CDF 100 Instructions and Recipes - Page 9

minutes to drain, then transfer to the rack in the oven to keep warm while cooking the remaining shrimp. Serve with Creole Mustard Mayonnaise. Creole Mustard Mayonnaise Makes 1 cup ½ cup Creole-style mustard ½ cup light or regular mayonnaise Place ingredients in a small bowl and stir with a whisk until completely blended. Cover and refrigerate until ready to use. Fried Calamari Makes 4 servings ½ pound calamari, cleaned and sliced into ½" rings 2 cups light cream or buttermilk 1 large egg, lightly beaten 1 cup unbleached all-purpose flour ½ teaspoon kosher salt ½ teaspoon fresh ground pepper ½ teaspoon paprika ¹⁄8 teaspoon cayenne Submerge calamari in 1 cup of the cream or buttermilk in a mixing bowl. Wrap the bowl in plastic and refrigerate for an hour. When you are ready to fry, remove calamari from refrigerator. Fill the Cuisinart™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚F. While the oil is heating, whisk the egg with the second cup of cream. Strain the calamari and place it in the bowl containing the egg and cream mixture. Place the flour, salt, pepper, paprika, and cayenne in a separate mixing bowl. Remove a handful of the calamari from the egg and cream mixture, allowing any extra to drip back into the bowl. Place in seasoned flour. When oil is ready, lower the basket into the oil. Working in small batches, shake any excess flour from calamari. Carefully add a batch of calamari at a time to the hot oil and fry until golden brown, approximately 1 to 3 minutes. Drain on layered paper towels and season with salt. Repeat with remaining batches and serve immediately with marinara sauce or aïoli. Crab Cake Fritters Makes eight 4-ounce fritters 16 ounces lump crabmeat 1 teaspoon extra virgin olive oil 1 chopped red bell pepper (8 ounces) 3 green onions, trimmed and chopped (approximately ¹⁄³-½ cup) 1 teaspoon chopped fresh garlic ¼ teaspoon kosher salt 2 eggs, lightly beaten 1 cup panko breadcrumbs, plus extra for dredging ½ cup mayonnaise 1 teaspoon Worcestershire sauce 1 teaspoon Dijon style mustard 1½ teaspoons Old Bay® seasoning hot sauce (optional) Look through crabmeat to make sure it has no shells or cartilage and reserve in refrigerator. 9