Recipes Included On This Page Jamee's Little Crab Cakes With Guacamole Jello Rolls (Yeast) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Jamee's Little Crab Cakes With Guacamole -Jimtown Recipe By : Jamee Carleto, Jimtown Store, California Serving Size : 24 Preparation Time :1:05 Categories : Volume 2, Nov. '98 Avacados Crab Main Dishes Sauces Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Guacamole: 3 ripe medium avocados 2 tablespoons fresh lime juice 2 green onions -- thinly sliced 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon salt 1/4 teaspoon green jalapeno sauce Crab Cakes: 16 ounces lump crab meat 1 1/2 teaspoons fresh lemon juice 3 tablespoons olive oil 1 medium onion -- finely chopped 1/8 teaspoon ground red pepper -- cayenne 1/3 cup mayonnaise 1 tablespoon Dijon mustard with seeds 3/4 teaspoon salt 1/4 teaspoon dried thyme 2 tablespoons chopped fresh parsley leaves 3 large eggs 4 cups cornflakes lemon or lime wedges -- for garnish 1. Prepare Guacamole: Cut each avocado lengthwise in half; remove each seed, then peel. Cut avocados into chunks. 2. In medium bowl, with fork, mash avocados with lime juice; stir in green onions and remaining guacamole ingredients. Cover surface of guacamole directly with plastic wrap to prevent discoloration. Refrigerate if not serving right away. (Makes about 1 1/2 cups.) 3. Prepare Crab Cakes: Pick over crab meat to remove any pieces of shell or cartilage. Sprinkle with lemon juice; set aside. 4. In nonstick 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Add onion and ground red pepper, and cook until onion is tender, about 8 minutes, stirring frequently. Remove skillet from heat. 5. In medium bowl, with wire whisk or fork, blend mayonnaise, mustard, salt, thyme, 1 tablespoon chopped parsley, and 1 egg. Stir in crab meat and onion mixture until well blended. With hands, shape crab meat mixture into twenty-four 2-inch round cakes. 6. In food processor with knife blade attached or in blender, pulse cornflakes until fine crumbs form; transfer to large sheet of waxed paper and toss with remaining 1 tablespoon chopped parsley. 7. In pie plate, beat remaining 2 eggs with 1 tablespoon water. Dip each crab cake into beaten eggs, then coat with cornflake crumbs. (If not cooking right away, place crab cakes on large cookie sheet; cover with plastic wrap and refrigerate until ready to cook.) 8. In same skillet, heat 1 tablespoon olive oil over medium-high heat. Add 12 crab cakes and cook about 10 minutes, turning once, until golden brown on both sides. Transfer crab cakes to platter; cover loosely with foil to keep warm. Repeat with remaining olive oil and crab cakes. Serve crab cakes with guacamole and lemon or lime wedges. Each crab cake without guacamole: About 85 calories, 5 g protein, 4 g carbohydrate, 5 g total fat (1 g saturated), 47 mg cholesterol, 205 mg sodium. Each tablespoon guacamole: About 40 calories, 1 g protein, 2 g carbohydrate, 4 g total fat (1 g saturated), 0 mg cholesterol, 45 mg sodium. ABOUT THE RECIPE: This appetizer was the brainstorm of Jamee Carleto, who's been Jimtown's chef for 5 years. Do all the prep ahead then panfry the petite cakes just before serving. Top each with a dollop of creamy guacamole. Jimtown store, Healdsburg, CA, Proprietors: Carrie Brown and John Werner. Archive by http://food.epicurious.com/ (c) 1998 Posted on FareShare 11-98 by Pat Hanneman (kitpath@earthlink.net) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jello Rolls (Yeast) Recipe By : www.culinary.com Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Breads - Yeast Sweet Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water 2 tablespoons butter 1/4 cup sugar 2 packages dry yeast 1 teaspoon sugar 6 cups flour -- (about) 1 teaspoon salt 1/4 cup lukewarm water ***FILLING*** 1 package red jello--dry 1 cup pecans 1/4 cup butter -- melted 3/4 cup sugar ***GLAZE*** 1 cup powdered sugar 1 1/2 teaspoons milk Mix boiling water, butter, 1/4 cup sugar, salt. Cool to lukewarm. Put yeast in lukewarm water. Add 1 tsp. sugar. Mix with cooled butter mixture. Mix half of flour, 1 cup at a time, in electric mixer. Blend well. By hand, stir in enough remaining flour to make dough. Knead into a smooth ball. Cover and let rise until double in bulk. (May refrigerate overnight at this point if you want these for breakfast). Roll dough 1/8 inch thick. Cover with melted butter. Mix jello and sugar and sprinkle over. Sprinkle nuts on top. Roll up as for jelly roll. Cut into 1/2 inch slices and place on well buttered pan, well apart. Let rise until double, about 1 hour. Bake at 400 degrees for 20 minutes. Mix glaze and drizzle over hot rolls. Makes about 48 rolls. Recipe posted at http://www.culinary.com Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -

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