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
½cup Creole-style mustard
½cup 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.
containing the egg and cream mixture. Place the flour, 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 flour. When oil is ready, lower the basket into the oil. Working in small batches, shake any excess flour 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
Fried Calamari
Makes 4 servings
½pound calamari, cleaned and sliced into ½" rings
2 cups light cream or buttermilk
1 large egg, lightly beaten
1 cup unbleached all-purpose flour
½teaspoon kosher salt
½teaspoon fresh ground pepper
½teaspoon 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
16 ounces lump crabmeat
1teaspoon extra virgin olive oil
1chopped red bell pepper (8 ounces)
3 green onions, trimmed and chopped (approximately ¹⁄³-½ cup)
1teaspoon chopped fresh garlic
¼teaspoon kosher salt
2eggs, lightly beaten
1cup panko breadcrumbs, plus extra for dredging
½cup mayonnaise
1teaspoon Worcestershire sauce
1teaspoon 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.
9
