Wednesday, May 23, 2012

Budget Surimi Patties

If you're craving crab or lobster patties, but it's not in your budget-never fear! Here is my rendition of them made from Surimi. Surimi is made from fish, so you're still getting your seafood. Some folks call it artificial crab. I was really pleased with the taste of the new lobster surimi on the market. Here is the link to the contest I entered them into, if you want to vote and give me FIVE STARS (thx):

Budget Surimi Patties

1-12 ounce package crab or lobster surimi
4 ounces of cream cheese, softened
1 slice white bread for breadcrumbs, yields 2/3 cup
1/2 teaspoon Old Bay seasoning
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 tablespoons canola oil

Place the slice of bread in a Cuisinart Food Processor and pulse until desired texture of breadcrumbs is achieved. Place the breadcrumbs in a toaster oven or oven for 2 minutes or until lightly browned. Set aside.

Place the surimi in a Cuisinart Food Processor. Process until finely textured.

In a large bowl, thoroughly combine the processed surimi, softened cream cheese, breadcrumbs, Old Bay, Dijon, Worcestershire and salt. Divide the mixture into fourths and shape into patties. Pour the canola oil into a 10 inch skillet and warm it over a medium heat. Place the surimi patties in the heated oil and cook 3-4 minutes per side or until browned to desired doneness.

4 Servings

Sunday, May 20, 2012

Bacon Carbonara Cupcakes

I don't know why it took me so long to discover bacon spaghetti. It is economical and delicious. I played around with ideas and came up with this cupcake-shape bacon carbonara. If you don't want to bother with the individual cupcakes, just serve it after cooking.

Bacon Carbonara Cupcakes

1 pound bacon; cooked, drained and cut into 1/2 inch pieces
1 pound spaghetti noodles, cooked al dente according to package directions
5 eggs, beaten
1/2 cup half and half
1 cup dry, grated Parmesan cheese, shaker-style
1 cup shredded Parmesan cheese, bag
1 teaspoon adobo seasoning

Preheat oven to 350 degrees. Spray a 12 cup muffin tin with no stick spray. Put in 1/2 to 1 teaspoon bacon drippings in each tin.
In a large bowl, combine the eggs, half and half, dry parmesan and adobo. Add the hot/warm cooked spaghetti. Combine well. Stir in the cooked bacon pieces.
Using a fork, swirl 1/2 cup of the spaghetti noodles into a tight circle and place it in a muffin tin. Repeat for the remaining 11 tins. Bake on the middle rack of the oven for 25 minutes. Remove from oven and top each cupcake with the shredded parmesan for the final five minutes of baking. (Total cooking time 30 minutes.)