Mon, 15 Apr 2013 16:38:01 GMT — From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Crab Cakes with a red pepper aioli. Ingredients: ? 12 oz crab meat? 1/4 cup finely diced celery? 1/4 cup minced fresh chives? 1/4 cup mayonnaise? 1 large egg? 2 teaspoons Dijon mustard? 1/4 teaspoon hot sauce? 1 1/4 cups panko (see notes) or fine dried bread crumbs? Roasted Pepper-Chive Aioli (recipe follows)? Fresh chives, rinsed and cut into 1-inch lengths Preparation 1. Sort through crab and discard any bits of shell. 2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix. 3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan. 4. Bake in a 475 regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot. 5.Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.
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KVII serves the Amarillo, Texas and Panhandle region with local news, sports and weather for the city and surrounding towns, including Canyon, Hereford, Borger, Pampa, Dalhart, Dumas, Childress, Perryton, Clarendon, Texas; Guymon, Oklahoma; and Clovis, Portales, Tucumcari, New Mexico.