Crab Cakes with Curry Tartar Sauce
Curried Tartar Sauce:
¼ Cup Mayonnaise
2 Teaspoons Relish
1 Teaspoon Spicy Mustard
½ Teaspoon Hot Sauce
1 Teaspoon Garam Masala
1 Teaspoon Minced Cilantro
3 Tablespoons Salted Butter
1 Stalk Celery, Finely Chopped
½ Medium Onion
2 Cups Fresh Bread Crumbs
2 Cups Crabmeat
2 Large Eggs
1 Teaspoon Seafood Seasoning (such As Old Bay®)
½ Teaspoon Ground Black Pepper
¼ Teaspoon Cayenne Pepper
½ Cup Vegetable Oil For Frying, Or As Needed
Step 1 Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
Step 2 Melt butter in a frying pan. Add celery, onion; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
Step 3 Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into balls.
Step 4 Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
Step 5 Serve with curried tartar sauce. Serves 4; Serve with Garlic Crostini and Roasted Brussels Sprouts.
Island Panna Cotta Dessert
2 Teaspoons Unflavored Gelatin
¼ Cup Dark Rum
1 ¼ Cups Whipping Cream
½ Cup Dark Brown Sugar
1 Tablespoon Instant Espresso Powder
1 Cup Coconut Milk
1 Teaspoon Vanilla Extract
1 Cup Sour Cream
¾ Cup Whipping Cream
2 Tablespoons Dark Colored Corn Syrup
8 Ounces Bittersweet Chocolate, Chopped
1 Tablespoon Dark Rum
8 Sprigs Fresh Mint For Garnish
Step 1 Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
Step 2 Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
Step 3 Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
Step 4 Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
Step 5 To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.