moisture from the vegetables. Add the cream and turn off the heat while stirring. Fold in the eggs quickly to temper them (brings the eggs slowly up to the temperature of the cream which keeps them from scrambling when the crab cakes bake in the oven.
3 Add the sautéed mixture to the bowl of avocado. Gently fold in the crabmeat, trying to maintain the shape of the lump crab and avocado. Season to taste with salt and pepper. Using your . measuring cup (you should get approximately 50 to 60 cakes), portion out the crab mix onto a sheet tray lined with wax paper, wrap tightly with plastic wrap, and put into the freezer for 30 minutes. Once frozen, you can pop them into a freezer bag and freeze for up to 3 days.
4 Preheat your oven to 500°. Using your pastry brush, spread 3 tablespoons of olive oil on a baking sheet and evenly space the frozen crab cakes ½-inch apart. Put them in the oven to brown for 15 minutes and then rotate the pan to roast another 10 to 15 minutes or until golden 5Arrange brown. the lime slices on your platter or serving tray, and set a warm crab cake on each slice, and add a small dot of chipotle aioli on each cake. Serve immediately.
Chefology
CRABMEAT
Lump crabmeat represents the whole pieces of the white body meat, while select meat is small bits of light and dark meat from the body and claws. When it comes to crabmeat, you want to keep all the lumps intact, while removing all the shells. Use your clean hands to gently sort through the crabmeat. Donât shred the meat while you do this, but gently squeeze the bits between your thumb and index finger to detect any small broken bits of shell and remove them.
For a Good Time Call . . .
Champagne Oysters
Serves 6
As bold a statement that oysters make, this recipe is incredibly CLK friendly. All you need is a butter knife, a dishtowel, a sheet tray, and a 1-quart saucepot.
1½ cups brut Champagne
3 tablespoons minced chives, plus 1 inch strips for garnish
12 fresh oysters
Rock salt, as needed
3 ounces unsalted butter
Sea salt, to taste
1 Preheat your oven to 400°. Heat a 1-quart saucepot over medium-high heat, and add the Champagne and chives, bringing them to a boil. Allow the liquid to evaporate until the Champagne has reduced by half.
2 While you wait for the liquid to reduce, place the shucked oysters on a sheet tray. If some of the shells are wobbly and uneven, level them out by putting a small pile of rock salt under them. Place the sheet tray in the oven and roast the oysters for five minutes. When removing them from the oven, be careful not to lose any of the juice inside the shells.
Did You Know This Crap?
If you buy affordable Champagne, itâs probably not a true Champagne at all, but rather a sparkling wine. Real Champagne is only produced within the Champagne region of France and comes with a steep price tag.
How to Shuck Oysters
Hold a thick dishtowel in the center of your weaker hand and use it as a cushion to grasp an oyster. The oysterâs hinge should face the crook in your thumb and index finger. Take a butter knife (donât use anything sharperâyou could easily cut yourself!), and insert the tip between the two shells against the little protrusion (it will look like a hinge). While applying firm pressure, wiggle the blade between the shells and pry them apart. Now take your paring knife and carefully separate the top shell and discard it. Run the knife along the bottom shell, cutting through the two muscles to free the oyster, but leave it (and its juices) in the shell. Repeat with the remaining oysters.
3 Turn the heat down to low on the reduced Champagne. Slowly (a tablespoon at a time) whisk the butter into the reduced Champagne. Then whisk quickly, to emulsify the butter and Champagne. Remove the saucepan from 4Pour the heat and season to taste with salt. rock salt onto a serving tray and arrange the oysters on top. Spoon about a teaspoon of Champagne butter sauce over each oyster on
3 Add the sautéed mixture to the bowl of avocado. Gently fold in the crabmeat, trying to maintain the shape of the lump crab and avocado. Season to taste with salt and pepper. Using your . measuring cup (you should get approximately 50 to 60 cakes), portion out the crab mix onto a sheet tray lined with wax paper, wrap tightly with plastic wrap, and put into the freezer for 30 minutes. Once frozen, you can pop them into a freezer bag and freeze for up to 3 days.
4 Preheat your oven to 500°. Using your pastry brush, spread 3 tablespoons of olive oil on a baking sheet and evenly space the frozen crab cakes ½-inch apart. Put them in the oven to brown for 15 minutes and then rotate the pan to roast another 10 to 15 minutes or until golden 5Arrange brown. the lime slices on your platter or serving tray, and set a warm crab cake on each slice, and add a small dot of chipotle aioli on each cake. Serve immediately.
Chefology
CRABMEAT
Lump crabmeat represents the whole pieces of the white body meat, while select meat is small bits of light and dark meat from the body and claws. When it comes to crabmeat, you want to keep all the lumps intact, while removing all the shells. Use your clean hands to gently sort through the crabmeat. Donât shred the meat while you do this, but gently squeeze the bits between your thumb and index finger to detect any small broken bits of shell and remove them.
For a Good Time Call . . .
Champagne Oysters
Serves 6
As bold a statement that oysters make, this recipe is incredibly CLK friendly. All you need is a butter knife, a dishtowel, a sheet tray, and a 1-quart saucepot.
1½ cups brut Champagne
3 tablespoons minced chives, plus 1 inch strips for garnish
12 fresh oysters
Rock salt, as needed
3 ounces unsalted butter
Sea salt, to taste
1 Preheat your oven to 400°. Heat a 1-quart saucepot over medium-high heat, and add the Champagne and chives, bringing them to a boil. Allow the liquid to evaporate until the Champagne has reduced by half.
2 While you wait for the liquid to reduce, place the shucked oysters on a sheet tray. If some of the shells are wobbly and uneven, level them out by putting a small pile of rock salt under them. Place the sheet tray in the oven and roast the oysters for five minutes. When removing them from the oven, be careful not to lose any of the juice inside the shells.
Did You Know This Crap?
If you buy affordable Champagne, itâs probably not a true Champagne at all, but rather a sparkling wine. Real Champagne is only produced within the Champagne region of France and comes with a steep price tag.
How to Shuck Oysters
Hold a thick dishtowel in the center of your weaker hand and use it as a cushion to grasp an oyster. The oysterâs hinge should face the crook in your thumb and index finger. Take a butter knife (donât use anything sharperâyou could easily cut yourself!), and insert the tip between the two shells against the little protrusion (it will look like a hinge). While applying firm pressure, wiggle the blade between the shells and pry them apart. Now take your paring knife and carefully separate the top shell and discard it. Run the knife along the bottom shell, cutting through the two muscles to free the oyster, but leave it (and its juices) in the shell. Repeat with the remaining oysters.
3 Turn the heat down to low on the reduced Champagne. Slowly (a tablespoon at a time) whisk the butter into the reduced Champagne. Then whisk quickly, to emulsify the butter and Champagne. Remove the saucepan from 4Pour the heat and season to taste with salt. rock salt onto a serving tray and arrange the oysters on top. Spoon about a teaspoon of Champagne butter sauce over each oyster on
Similar Books
![Stephanie Grace Whitson - [Quilt Chronicles]](https://fs.collectorofbookboyfriends.com/561696/thumbs/152x264/stephanie-grace-whitson-quilt-chronicles.jpg)