Falafel Crab Cakes Food

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

CRABBY FALAFEL 'SLIDERS' RECIPE

Steps:

• Place chickpeas, baking powder, cumin, cilantro, scallions, lemon zest, jalapeño (if desired), garlic clove, and flour in bowl of food processor. Pulse until mixture holds together, but chunky bits of chickpea still remain, about 8-10 one-second pulses (do not process into paste). Transfer mixture to large bowl and gently fold in crab meat. Season to taste with salt and pepper, and mix again until homogenous.
• Toss shaved fennel with lemon juice and olive oil in medium bowl. Season to taste with salt and pepper. Form crab mixture into 12 equal portions and form into patties roughly two inches across. Refrigerate crab cakes and fennel until ready for use, up to 8 hours.
• Heat remaining oil in heavy-bottomed 12-inch non-stick or cast-iron skillet over medium-high heat until just beginning to smoke. Carefully add crab patties (if oil continues to smoke after crab patties are added, reduce heat to medium). Cook, gently shaking pan occasionally until deep golden brown, 2-4 minutes. Carefully flip using tongs, and continue to cook, gently shaking pan occasionally, until golden brown on second side, 2-4 minutes. Transfer cooked patties to plate lined with double layer of paper towels.
• spread harissa mayonnaise evenly over bun tops and bottoms. Place a small pile of shaved fennel over each bun bottom. Top with crab patties, close sandwich, and serve immediately.
• Harissa Mayonnaise
• - makes 1/2 cup -
• Note: Harissa is a spicy North African condiment made with chiles, spices, and vegetables. It can be found in cans or jars in the international aisle of many supermarkets, or is available online. I recommend DEA brand harissa, which balances out chile heat with complex vegetal flavors, and comes in a resealable metal tube.
• Mix all ingredients in small mixing bowl and whisk to combine. Store in airtight container, refrigerated, for up to 1 week.

FALAFEL CRAB CAKES

Steps:

• Soak chickpeas in water to cover for 24 hours.
• Drain chickpeas and combine in food processor with cilantro, scallion, jalapeno, garlic, cumin and baking powder.
• Process until the mixture is well combined and chickpeas are finely chopped, do not process into a paste.
• Put the falfel mixture in bowel and add crabmeat and lemon zest.
• Form the crab mixture into 6 2 inch patties (the patties can be refriderated for up to 8 hours).
• Pour 1/2 inch olive oil in skillet and heat over medium high heat
• Add the crab cakes and cook until golden brown, 5 minutes on a side.
• Serve immediately.

FALAFEL

Steps:

• In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
• Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
• Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
• Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
• Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

FALAFEL

Steps:

• Put beans in a large bowl and cover with water by 3 to 4 inches - they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
• Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. (Too much water and your falafel will fall apart. If that happens, add more ground beans.) Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
• Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan (the narrower the pan, the less oil you need; but the more oil you use, the more you can cook at one time). Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
• Scoop out heaping tablespoons of the mixture and shape it into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes. Serve hot or at room temperature.