Cuisinart DLC-10S DLC-10S Manual - Page 41

VEGETABLES 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. Broccoli Puree Broccoli is high in fiber, high in potassium and low in calories. This recipe uses the stems, which are often discarded. 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 butter over low heat until golden brown, stirring, about 10 minutes. INGREDIENTS 1 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 cups yield 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. 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 until golden brown. 10 to 15 minutes. Serve with Tartar Sauce.