Ready to usher in the warm weather? Celebrate the season with a tasty meal from chef Jacques Haeringer. Learn how to make crab cakes, spicy slaw and a unique strawberry and rhubarb salad:
Recipe: Crab Cakes (on this page) Recipe: Spicy Slaw (on this page)
Recipe: Strawberry and Rhubarb Salad (on this page)
Preheat the oven to 400 degrees.
Remove any pieces of shell that remain in the crab meat.
Place the picked crab meat in a bowl. Beat the egg to a light foam in a mixing bowl and add the other ingredients, mixing thoroughly. Add the crab last, tossing gently to retain large lumps of meat.
Form 2 crab cakes with the prepared meat.
Lightly oil a small baking sheet and arrange the crab cakes on it. Bake for about 12 minutes in the preheated oven until the crab cakes are hot throughout.
Or melt 1 tablespoon of butter in a medium sauté pan on medium heat. Add the crab cakes as the butter just begins to brown. Brown nicely on both sides.
Variation: Make small bite-sized crab cakes. Place on rice crackers to serve as appetizers.
Serves 2
In a medium bowl, combine the sour cream, mayonnaise, vinegar, and sugar, stirring to incorporate.
Add the remaining ingredients, toss to coat, and season to taste. Reserve, keeping chilled.
Spoon some of the slaw into the center of a serving plate, sprinkle seeds around the plate, and garnish with dill.
Serves 4
To prepare the rhubarb: Trim the ends and lightly peel the outermost filaments of the stalks. Split the prepared stalks down the center lengthwise and cut into ¼-½-inch dice. Approximately 1 cup should remain. Place the diced rhubarb in a small bowl and mix thoroughly with the sweetener. Cover and refrigerate overnight.
The following day, use a rubber spatula to scrape the prepared rhubarb into a strainer set over a bowl to collect the juice. Allow the rhubarb to drain for 5 minutes, tossing occasionally. Place the rhubarb back into the bowl and reserve.
To prepare the syrup: Transfer the strained juice to a small saucepan and add the water, split vanilla bean, lemon juice, and 8 mint leaves. Place over high heat and bring to a boil, reduce heat, and simmer about 4 minutes. Approximately 1/3 cup should remain. Remove from heat and strain the hot syrup over the reserved rhubarb. Chill.
Spoon some of the slaw into the center of a serving plate, sprinkle seeds around the plate, and garnish with dill.
© 2013 NBCNews
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