To complement Kent Island Crab Cake's Maryland style, gourmet, jumbo lump crab cakes we offer the following recipes. The salad and soup go great with the crab cakes and steaks. After having a succulent crab cake you may enjoy a cold lemon dessert. We will be changing the recipes from time to time so check back often to see what else we recommend to will go well with a Kent Island Crab Cake.
|Cold Lemon Dessert||Spinach Tortellini Soup|
|Marinated Asparagus Salad||French Toast Casserole|
I love the simplicity of this creamy, smooth lemon dessert. Serve it with a generous spoonful of sweet strawberries or plump blueberries and you’ll have the perfect ending for a summer luncheon or dinner.
6 eggs separated
1 ½ cups sugar
2/3 cup fresh lemon juice
½ cup cold water
1 tablespoon unflavored gelatin
1 1/3 cups heavy cream
In the insert of a double boiler over medium heat, whisk together the egg yolks and 1 cup of sugar. Add the lemon juice and continue stirring until the custard thickens and forms a ribbon when lifted from the whisk. Remove from the heat.
Place the cold water in a small mixing bowl and sprinkle the gelatin over it. Allow it to “bloom” for 5 minutes. Place the bowl over hot water and stir until it returns to room temperature. Mix together the lemon custard and the gelatin.
Whip the egg whites with the remaining sugar until soft peaks are formed. Whip the cream until stiff, Fold the whipped cream into lemon custard. Gently fold in the egg whites.
Place the dessert into a large decorative bowl or into individual cups and chill for 2 hours before serving. Serves 12.
When you are looking for something satisfying and can be fixed in just minutes, but still be called gourmet, you have it in this recipe.
1 1/3 tablespoons of butter
2 cloves of garlic
1 small onion or the half of a large onion
6 cups of chicken broth
1 10-ounce package of frozen chopped spinach, thawed and drained. (I find the wringing it out in a dish towel works great.)
24 ounces cheese tortellini in the refrigerated section
freshly grated Parmesan cheese
Over medium heat, sauté the butter, garlic and onion in a large stockpot. When the onion is translucent add the chicken broth and spinach. Bring to a boil and add the tortellini. Once the tortellini are tender, but not overcooked, serve with a sprinkle of Parmesan cheese on the top.
This recipe is excellent any time of the year, but particularly in the spring when the asparagus are so thin and tender. For one of those dinner parties that you need something to be able to prepare in advance this is the recipe for you. Can be used as an appetizer too.
¼ cup white wine vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
¾ kosher salt
½ black pepper
½ cup vegetable oil
2 pounds of asparagus trimmed and steamed
1/3 cup chopped walnuts that have been toasted
½ tablespoon fresh parsley leaves
In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Place the asparagus on a platter and pour dressing over asparagus. Garnish with the walnuts and parsley. Add more salt and pepper if needed.
I love recipes that you can prepare in advance and enjoy your family while breakfast bakes in the oven.
1 loaf of cranberry pecan bread
butter for the pan
4 large eggs
1 cup of half-and–half
½ cup milk
1 tablespoon sugar
½ tablespoon vanilla extract
¼ teaspoon each cinnamon and nutmeg
½ brown sugar
¼ chopped pecans
Slice loaf of bread into 10 even slices (the ends are for the cook). Arrange slices in a generously buttered casserole in 2 rows overlapping the slices a little.
In a large bowl, whisk together the eggs, half-and-half, milk, sugar, vanilla, cinnamon, and nutmeg. Pour mixture over bread slices evenly. Ladle some of the custard over the slices that look dry. Cover with foil and refrigerate over night.
The next day, preheat oven to 350 degrees F. Sprinkle brown sugar and pecans over the custard and bake for 35 to 45 minutes until puffed and lightly golden brown.