Page 48 - March & April

46 MYROUSESEVERYDAY MARCH | APRIL 2013
Gulf Crab Cake BurgerWHAT
WHAT YOU WILL NEED
1 cup whole or 2 percent milk
1 lb. lump Gulf crabmeat,
picked over for shells
1 ½ cups Panko bread crumbs
Rouses salt and pepper, to taste
2 ribs celery, chopped
½ cup chopped onion
1 garlic clove, peeled and smashed
1 tablespoon unsalted butter
4 ounces wild-caught Louisiana shrimp
peeled and deveined
1/4 cup heavy cream
½ teaspoon lemon juice
½ teaspoon Louisiana-style hot pepper sauce
2 teaspoons Dijon or Creole mustard
½ teaspoon Creole or Cajun seasoning
4 tablespoons Rouses vegetable oil
4 large slices Rouses French bread,
lightly toasted
condiments, as desired
HOW TO PREP
Pour milk in a medium-sized bowl. Add crabmeat; submerge completely in milk.
Cover and refrigerate for 20 minutes.
Meanwhile, place ¾ cup Panko in a small zip-top plastic bag; finely crush with
rolling pin. Pour crushed Panko into a 10-inch nonstick skillet; add remaining
Panko. Toast over medium-high heat until golden brown, about 3 minutes, stirring
constantly. Transfer to a shallow dish. Add salt and pepper. Stir, set aside.
Pulse celery, onion and garlic in food processor until finely chopped. Wipe skillet,
add butter and melt over medium heat. Add chopped vegetables, salt and
pepper. Cook, stirring frequently, until vegetables are softened and all moisture
has evaporated, about 4 to 6 minutes. Transfer to a large bowl; let cool to room
temperature. Strain crabmeat through fine-mesh strainer; press firmly to remove
milk but not hard enough to break up lumps of crabmeat. Set aside.
Add shrimp to food processor; pulse until finely ground. Slowly add cream; pulse
to combine. Transfer shrimp and cream mixture to bowl with cooled vegetables.
Add lemon juice, hot pepper sauce, mustard, and Creole seasoning; stir until well
combined. Add crabmeat; fold gently, taking care not to break up lumps. Separate
mixture into 8 balls; flatten into ½-inch thick patties. Line a rimmed baking
sheet with parchment paper; place cakes atop. Cover tightly with plastic wrap.
Refrigerate for 30 minutes.
Coat each patty with reserved Panko mixture. Wipe skillet; add 1 tablespoon oil
and set over medium heat. Add 4 crab cakes; cook until golden, 3 to 4 minutes.
Reduce heat to medium-low, flip cakes and add 1 tablespoon oil; continue cooking
until second side is golden brown, 4 to 6 minutes. Place on paper towels or brown
paper. Repeat with remaining crab cakes. Serve on French bread; dress with desired
condiments. (Serves 4)
Salmon & Herb Burgers
WHAT YOU WILL NEED
1 1/4 pounds skinless salmon fillets, pin bones removed
1/4 cup chopped fresh flat leaf parsley
2 tablespoons Rouses mayonnaise
2 tablespoons grated onion
1 tablespoons fresh lemon juice
Rouses salt and pepper or Cajun/Creole seasoning,
to taste
Rouses vegetable oil
4 Rouses white or wheat sandwich buns
condiments, as desired
HOW TO PREP
Chop salmon into coarse 1/8-inch pieces. Scrape into a
large bowl; add parsley, mayonnaise, onion, lemon juice,
salt and pepper, or Creole or Cajun seasoning. Separate
mixture into 4 equal balls; flatten into patties about
1-inch thick. Line a baking sheet with parchment paper;
place patties atop. Refrigerate for 15 minutes.
Meanwhile, prepare a gas grill. Turn all burners to highest
setting; close lid for 15 minutes. Lightly brush grill with
vegetable oil. Grill burgers, covered, until well browned
on one side, about 4 to 5 minutes. Flip burgers; repeat on
second side. Burgers should be barely translucent at center.
Serve on buns; dress with desired condiments. (Serves 4)
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