Deep Fried Crab Cakes

Deep fried crab cakes can be served as an appetizer or as a side dish along rice or rotis. Fuss fee recipe with simple ingredients which is easily available around us. I had crab meat in my fridge and was too lazy to think anything complicated dish to dish out and decided to make this easy deep fried crab cakes. Make sure to use fresh crab meat to get the best result. Fresh crab meat always has a sweet taste and absolutely wonderful to make this delicious crab cakes. Mayonnaise add richness and creaminess to this beautiful dish. The nuttiness from the mustard and fresh spring onions add taste and texture to this little beauties. I served my crab cakes by squeezing some lemon wedges and thousand island sauce as dipping.

Ingredients

2 cups crab meat
1/2 cup panko bread crumbs
2 eggs,beaten
1 tbsp mustard
2  tbsp mayonnaise
3 tbsp chopped spring onion
1/3 tsp ground pepper
Salt to taste
Vegetable or sunflower oil for frying


Methods

In a bowl, add crab meat,mustard,mayonnaise,eggs,spring onion,pepper and salt. Mix well.

Shape into small patties and refrigerate for 30 minutes.

Roll the prepared crab meat patties in the panko bread crumbs till well coated.

Heat oil in a frying pan and fry the patties in batches.

Transfer onto a plate lined with kitchen towel to remove excess oil.

Serve with your favourite dipping sauce and lemon wedges.

Caramel Cornbread Pudding

This is my third recipe with cornbread. I'm using day old cornbread in this recipe as i have some left over corn bread in my kitchen. Day old cornbread works amazingly wonderful to soak the creamy custard and stays firm without becoming mushy. This delicious caramel cornbread pudding just like butter bread pudding easy to make and can be made ahead to serve as dessert for a fantastic barbecue dinner.

The sweet caramel topping works really well in this simple dessert. This recipe is absolutely delicious with the perfect amount of sweetness, creamy and rich custard and a nutty flavor from the caramel.The added cinnamon and nutmeg filled the house with beautiful aroma and lends tons of flavor to the humble caramel cornbread pudding.

Ingredients

5-6 thick slices of left over cornbread
1 cup heavy cream
2 cups whole milk
3 eggs
2 tbsp sugar
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder

For Caramel Sauce

1 tbsp light corn syrup
1/2 cup brown sugar
2 tbsp butter
1/8 tsp salt
1/8 tsp baking soda


Methods

Torn or cut the cornbread into bite sized . Fill a pie dish with the torn cornbread.

In a large bowl, add cream,milk,sugar,eggs,cinnamon and nutmeg. Whisk well.

Pour the custard over the cornbread and bake at 325'F or 160'C for 50-55 minutes.

For Caramel Sauce

In a saucepan, over a medium flame, heat the brown sugar,corn syrup and butter. Stir till the mixture starts to boil.

Boil the mixture for 1 minute without stirring.

Remove from heat and add baking soda and salt. Stir well and pour the caramel sauce over the cornbread.

Serve warm.

Cornbread French Toast

One thing to make sure when making cornbread french toast is that your cornbread a re firm and not crumbly to be able to dunk into the egg custard. I'm using leftover cornbread from last night dinner as a day old cornbread has the firmness to hold the shape and easily absorb the goodness of the eggy custard. Furthermore, this cornbread french toast recipe is a great way to make use of your left over cornbread and transform them into irresistible breakfast.

Instead of using white bread for making french toast, cornbread french toast loaded with flavor and super moist. Easy to prepare even on weekdays breakfast for your kids lunch box. I served my cornbread french toast sprinkle with confectioners sugar along with butter and raspberry jam. Drizzle with maple syrup or honey or simply dust them with confectioners sugar and enjoy with a hot piping cup of coffee.

Ingredients

5 slices cornbread
3 large eggs
2/3 cup whole milk
1 1/2 tsp cinnamon powder
1 tsp nutmeg powder
1/2 tsp dried ginger powder
1 tbsp vanilla extract
Butter for frying
Pinch of salt

Methods

In a large bowl, whisk eggs and add milk,cinnamon powder,nutmeg powder,ginger powder,vanilla extract and salt.

Dunk the sliced cornbread into in the egg mixture and let it sit for 10-12 minutes.

Melt butter in a non stick pan over a medium heat and fry the custard soaked cornbread for 2-3 minutes or till golden on both sides. Remove from heat.

Transfer to a serving plate and dust with confectioner sugar.

Sweet Cornbread

I have one big jar of yellow cornmeal stocked for few weeks on my shelf. When i came across of sweet cornbread recepi from a recepi book i immediately give it a try. The beauty of this recepi lies in its simplicity of the method and ingredients. Using easily available ingredients, one could whip up this delicious sweet cornbread in jiffy.

I love the soft,moist and crumble texture of this gorgeous cornbread. With the right amount of sweetness, this tender cornbread goes well with honey,maple syrup or slather generously with butter. Once you try this recepi, you'll never look further. Try it for yourself and enjoy with family and friends.

Ingredients

1 cup yellow cornmeal
2 1/3 cup all purpose flour
2/3 cup butter,room temperature
1 2/3 cups whole milk
3 large eggs
1 cup granulated white sugar
2 tbsp  baking powder
1 tsp salt

Methods

Grease a 13'inch baking pan and preheat oven at 204'C or 400'F.

In a bowl, stir milk and egg together. Keep aside. In another bowl, combine cornmeal,flour,baking powder and salt.

In a large bowl,beat butter and sugar till pale and fluffy.

Add the milk mixture alternate with flour mixture into the beaten butter mixture. Beat just to combine.

Pour the mixture into the greased baking pan and bake for 25-28 minutes.

Remove from oven and cool for 5 minutes

• Serve warm with butter and drizzle of maple syrup

Sri Lankan Crab Curry

My little girl was down with dengue last month and crab is what everyone insist me to feed her to increase her blood platelet. Thank goodness, crabs are easily available here and almost all seafood vendors have few varities of crab to offer to buyers. I got abundance supply of crab from my family be it grandparents,uncles,aunties all came dropping kilos of crabs to feed my sweet girl. I made crab rasam loaded with spices,mild soup with herbs and feeding her every single day hoping her blood counting increase. Miracle it was, with proper medical treatment and liters of crab soup my girl recovered well and back to her routine. We came home to few more carbs sitting in our freezer when she asked for a spicy crab curry (guess all the mild soups are more than enough)

This spicy Si Lankan crab curry loaded with spices however, coconut milk in the recepi helps to mellow down the heat from the spices. I used mud crabs in this dish, if you can't get your hands on mud crab, feel free to use flower crabs. Coconut oil lends a beautiful aroma and unique taste to this awesome crab dish. Serve hot with white rice.

Ingredients

3 mud crabs,shelled & cleaned
1 red onion,sliced
1 medium tomato, cut into 4
1 tsp ginger paste
1 tsp garlic paste
1 sprig curry leaves
1 tsp tamarind paste
1/4 tsp turmeric powder
1/2 tbsp coriander powder
1 1/2 tbsp black pepper powder
1/4 tsp fenugreek
1/2 tbsp mustard seeds
1 tbsp cumin seeds
1 tbsp chilly powders
1 1/4 cup water
1/4 cup coconut milk
1 1/2 tbsp coconut/vegertable oil
Salt to taste

Methods

Heat oil in a wok and add the mustard seeds. Once the mustard seeds splutter, add the cumin seeds and onion. Saute for a minute and add curry leaves, ginger-garlic paste, Saute till fragrant.

Add the turmeric paste,coriander powder,black pepper powder and chilly powder. Add 1/4 cup of water and let it cook till raw smell from the spices leaves.

Add the crab and tomato. Stir and add remaining 1 cup of water. Season with salt and stir well.

Add the tamarind paste and coconut milk. Stir to coat the crabs.. Cover with lid and cook on medium for 15 minutes. Remove from heat.

Serve with white rice.