5 Ingredient Meals Food

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CRAB CAKES AND 5-INGREDIENT REMOULADE



Crab Cakes and 5-Ingredient Remoulade image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 large egg
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
1 1/2 teaspoons seafood seasoning, such as Old Bay
1 teaspoon Dijon mustard
1 lemon, zested, plus lemon wedges, for serving
1 pound lump crabmeat
1/2 cup panko breadcrumbs
2 tablespoons salted butter, melted, plus more for greasing the baking sheet
5-Ingredient Remoulade, recipe follows
1 cup mayonnaise
1 tablespoon capers, drained and chopped
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon

Steps:

  • In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
  • Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
  • Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.

KHACHAPURI FOR A CROWD



Khachapuri for a Crowd image

This oversized cheese-filled bread from Olia Hercules-a large-format version of Georgian khachapuri-is both a time-saver and brilliant way to feed a group.

Provided by Olia Hercules

Yield Makes 1 large khachapuri

Number Of Ingredients 11

200 g (7 oz) plain yogurt
1 egg, lightly beaten
2 Tbsp. sunflower oil
7 g (¼ oz) fast-acting dried yeast
400 g (14 oz) all-purpose flour, plus extra for dusting
1 tsp. fine sea salt
600g (1 lb 5 oz) feta and ricotta, mixed (about half and half) or Suluguni
2 eggs (optional)
Flaky salt
1 egg yolk
2 Tbsp. plain yogurt

Steps:

  • To make the dough, mix the wet ingredients together with the yeast, then mix in the dry ones to make a soft, rather wet dough. Tina, fearlessly, scraped the dough off her hand with the blade of a knife (nothing is wasted). She covers the bowl with a tea towel (or use plastic wrap) and leaves it for a minimum of 2 hours in her warm kitchen until doubled in size.
  • Preheat your oven to its highest temperature.
  • Divide the dough in half. Tina dusts flour on to a 25 x 35 cm (10 x 14 inch) baking tray and puts it on top of her stove to warm up a little. The dough is very, very soft, and she stretches one half of the dough first with her hands and then puts it on to the tray, covering its whole base.
  • If the cheese is lovely and fatty, as it is in Svaneti, they don't add any eggs. But if your cheese isn't fatty enough, do add the eggs. If it needs it, add some salt to the cheese, then distribute it evenly all over the base dough.
  • On a well-floured work surface, stretch the remaining dough to the same size of the base dough or as near as possible. Lay it on top of the cheese and make sure you pinch the sides of the two layers of dough together to seal the filling. Mix the egg yolk with the yogurt and use to glaze all over the top, then bake the khachapuri for 20-30 minutes until the top is golden and the dough is cooked through.

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