The Ultimate Carob Cake Food

THE ULTIMATE CRAB CAKES

Steps:

• Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
• Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
• To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
• Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
• Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

CAROB SURPRISE CAKE

Steps:

• Cream the butter and sugar together until smooth.
• Beat in eggs one at a time.
• Stir in vanilla and grated zucchini.
• sift flour, carob, baking powder and soda, salt and cinnamon together.
• Stir into creamed ingredients alternately with milk.
• Stir in nuts.
• Pour batter into a greased and floured 10 inch tube or bundt pan.
• Bake in a preheated 350°F oven for 50-60 minutes, until a toothpick inserted in the centre comes out clean.

TRADITIONAL CRAB CAKES '21' CLUB

Steps:

• In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers until softened. Cool peppers. In a food processor grind bread into fine crumbs.
• In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes.
• With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day.
• Preheat oven to 375°F.
• In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through.
• Serve crab cakes with mayonnaise.

GERMAN CAROB "CHOCOLATE" CAKE

Steps:

• For cake: Put oven on to 350°. Grease and flour two 8-inch cake pans.
• In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
• In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
• As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
• Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
• Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Ganache and filling that follows:.
• FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla.
• Cook over medium heat for about 12 minutes until thickened, stirring continuously.
• Add coconut and chopped pecans and mix well to incorporate.
• Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency.
• Place the first layer of cake on a large plate.
• Spread filling over and then place the second layer of cake on top.
• Again, spread over with filling and continue with the third layer.
• Complete spreading the filling over the entire layered caked until all filling is used.
• GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously.
• Chop chocolate and place in a separate bowl.
• Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth.
• Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used.
• Sprinkle top and sides with chopped pecans.
• Place cake in refrigerator until ganache is set.