Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Crab Cakes with Braised Artichokes



Contributed by: Aloi
Cusine: Italian
# of Servings: 4
Ingredients:
  • 1 pound jumbo lump crabmeat
  • 1/4 yellow pepper, diced
  • 1/4 red pepper, diced
  • 1 shallot, chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon mayonnaise
  • 5 drops Tabasco
  • 1 egg yolk
  • Salt and freshly ground black pepper to taste
  • 5 tablespoons extra virgin olive oil
  • 1 cup breadcrumbs
  • 4 large artichokes
  • 4 sprigs marjoram
  • 3 sprigs thyme
  • 2 leaves sage
  • 3 sprigs oregano
  • 1/4 bunch parsley leaves
  • 15 leaves basil
  • 6 cloves garlic
  • 1 1/2 cups extra virgin olive oil
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper to taste
  • Leaves of baby lettuce and arugula
  • 10 yellow cherry tomatoes, quartered
Preparation:
  1. In a medium bowl, mix the crabmeat with the peppers, shallot, parsley, mayonnaise, Tabasco, egg yolk, and salt and pepper.
  2. The mixture should be loose and moist.
  3. Form patties the size of artichoke hearts.
  4. Dredge the patties with breadcrumbs and refrigerate for one hour.
  5. Preheat oven to 400 degrees.
  6. Clean artichokes by stripping all tough outer leaves.
  7. Remove choke and peel stem.
  8. As each is prepared, submerge in a bowl of water and lemon juice.
  9. In a baking pan, place the artichoke hearts with their soaking mixture.
  10. Add all the herbs, garlic, one cup olive oil, red pepper flakes, and salt and pepper.
  11. Cover the pan with aluminum foil and bake for about twenty to twenty-five minutes.
  12. Remove foil and let artichokes and liquid cool in pan.
  13. Reserve the liquid.
  14. Heat remaining half-cup of olive oil in a saute pan and fry crab cakes on medium heat for about two minutes per side.
  15. Mix the lettuce, arugula and the tomatoes with four tablespoons of the cooking liquid, then separate out the tomatoes.
  16. Divide the lettuce among four plates.
  17. Place a crab cake in center of plate and top each crab cake with an inverted artichoke heart.
  18. Frame the composition with the quartered yellow tomatoes.

 

 

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