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15
they are cooked place on layered paper towels for 2 to 3 minutes to
drain, then transfer to the rack in the oven to keep warm while
cooking the remaining shrimp.
Serve with Creole Mustard Mayonnaise.
Creole mustard mayonnaise
Makes 1 cup
½ cup Creole-style mustard
½ cup light or regular mayonnaise
Place ingredients in a small bowl and stir with a whisk until completely
blended. Cover and refrigerate until ready to use.
Fried Calamari
Makes 4 servings
½ pound calamari, cleaned and sliced into ½" rings
2 cups light cream or buttermilk
1 large egg, lightly beaten
1 cup unbleached all-purpose flour
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
½ teaspoon paprika
¹⁄
8
teaspoon cayenne
Submerge calamari in 1 cup of the cream or buttermilk in a mixing
bowl. Wrap the bowl in plastic and refrigerate for an hour.
When you are ready to fry, remove calamari from refrigerator.
Fill the Cuisinart
™
Deep Fryer with vegetable oil to the maximum line.
Preheat to 375˚F. While the oil is heating, whisk the egg with the
second cup of cream. Strain the calamari and place it in the bowl
containing the egg and cream mixture. Place the our, salt, pepper,
paprika, and cayenne in a separate mixing bowl. Remove a handful of
the calamari from the egg and cream mixture, allowing any extra to
drip back into the bowl. Place in seasoned our. When oil is ready,
lower the basket into the oil. Working in small batches, shake any
excess our from calamari. Carefully add a batch of calamari at a time
to the hot oil and fry until golden brown, approximately 1 to 3 minutes.
Drain on layered paper towels and season with salt. Repeat with
remaining batches and serve immediately with marinara sauce or aïoli.
Crab Cake Fritters
Makes eight 4-ounce fritters
16 ounces lump crabmeat
1 teaspoon extra virgin olive oil
1 chopped red bell pepper (8 ounces)
3 green onions, trimmed and chopped
(approximately ¹⁄
³
-½ cup)
1 teaspoon chopped fresh garlic
¼ teaspoon kosher salt
2 eggs, lightly beaten
1 cup panko breadcrumbs, plus extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon style mustard
1½ teaspoons Old Bay
®
seasoning
hot sauce (optional)
Look through crabmeat to make sure it has no shells or cartilage
and reserve in refrigerator.
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