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23
bowl. Heat vegetable oil in skillet over medium
heat. Add chicken mixture and cook, stirring vigor-
ously, until chicken is opaque, about 3–5 minutes.
Add vegetable mixture and stir-fry until crisp-
tender, about 2 minutes. Add soy sauce mixture,
cook, stirring, until sauce thickens, about 1 min-
ute. Serve over brown or white rice.
Crab Cakes
These delicate seafood cakes are perfect with
drinks. If you’re feeling festive, substitute cooked
lobster meat for half of the crabmeat.
Yield: 54, ½ -ounce crab cakes
4 slices white bread, lightly toasted
1 garlic clove, peeled
1 small onion, quartered
1 tablespoon unsalted butter
1 tablespoon parsley leaves
1 pound lump crabmeat, picked over to
remove cartilage
1
⁄4 cup mayonnaise
1 large egg
1 tablespoon fresh lemon juice
1
⁄4 teaspoon kosher salt
Tartar Sauce (see recipe on page 27)
Preheat oven to 375°F. Break bread slices in quar-
ters and process with metal blade to fine crumbs,
about 40 seconds. Reserve ¼ of crumbs and put
remainder in pie plate.
With machine running, drop garlic through feed
tube and process until finely chopped, about 10
seconds. Add onion and chop fine, about 10 sec-
onds. Melt butter in a medium skillet over medium
heat. Add garlic/onion mixture and cook until gold-
en brown, stirring, about 10 minutes.
Using metal blade, chop parsley fine, about 5 sec-
onds. Add cooked onion mixture, crabmeat, may-
onnaise, egg, lemon juice, salt and reserved bread
crumbs; pulse until combined, about 8 times.
Form mixture into 1½ -inch cakes. (About ½ ounce
each.) Coat them with crumbs in pie plate and
place on buttered baking sheet. (Recipe may be
prepared ahead to this point and refrigerated up
to 4 hours.) Bake in preheated oven until golden
brown, about 10 to 15 minutes. Serve with Tartar
Sauce.
Mashed Potatoes
The shredding disc processes cooked potatoes to
the right texture. Be careful not to over-process
when you mix them with the other ingredients.
Yield: 4 servings
¼ cup hot milk
2 tablespoons butter, cut into
1-inch pieces
½ teaspoon kosher salt
Freshly ground black pepper
Pinch of nutmeg (optional)
3 large potatoes, peeled, boiled
and drained
Put all ingredients except potatoes in work bowl
and insert shredding disc. Place potatoes in
large feed tube and process. Leave in work bowl.
Remove shredding disc and carefully insert metal
blade. Pulse 2 or 3 times, until liquid is absorbed.
Potatoes will become gluey if you over-process.
Wonderfully light, fluffy mashed potatoes can
also be made with the optional Whisk Attachment
(DLC-855).
Potatoes au Gratin
You can use baking or boiling potatoes for this
elegant dish.
Yield: 8 servings
3 ounces Gruyère cheese, cut into
1-inch cubes
2 garlic cloves, peeled
1 medium onion, quartered
2½ cups milk or half-and-half
1 teaspoon kosher salt
Ground white pepper
3 large potatoes (about 10 ounces each),
peeled and cut fl at at ends
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