Members of the abc27 news team are sharing their favorite holiday recipes over the next month on Daybreak.
On Thursday, Dennis Owens was in the kitchen making crab cakes and homemade cranberry sauce.
If YOU would like to share a recipe, you can enter the Cooking with Daybreak contest on the abc27 Facebook page. Upload a video of yourself making the recipe, two minutes or less, and fill out the necessary forms. Four qualifiers will be selected and viewers will vote which contestant will be invited to make their dish LIVE on Daybreak on December 23. You can enter now by clicking here.
Dungeness Crab Cakes with Remoulade sauce
1lb Dungeness crabmeat pulled
1/4 red bell pepper, finely chopped
1 shallot, finely chopped
1 clove garlic, crushed
dash Worcestershire sauce
1 Tbsp. lemon juice
1 egg beaten
1/2 cup Panko breadcrumbs
2 Tbsp. mayonnaise
1/4 Tsp. dry mustard
1 Tbsp. yellow mustard
1 Tbsp.melted butter
1 Tsp. parsley flakes
1 Tsp. Old Bay Spice or Phillips Seafood Seasoning
Salt & Pepper
Extra Virgin olive oil
Combine all ingredients except crabmeat. Fold in crabmeat
Shape into cakes.
Pan fry or bake at 375F for 12-15 minutes until evenly browned and reaches an internal temperature of 165F.
For the Remoulade sauce:
1 cup mayonnaise
1 Tbsp caper
1 Tbsp lemon juice
3 cloves garlic crushed
salt & white pepper
Fresh Cranberry sauce
1 12 oz bag fresh cranberries
3/4 cup sugar
2 wide strips orange zest plus 1/2 cup fresh orange juice coarse salt and ground pepper
In medium sauce pan, combine cranberries, sugar, orange zest and 1/2 cup water, salt and pepper.
On medium high heat bring to boil.
Reduce to simmer and cook until berries thicken (about 25 minutes) stirring frequently.
Remove from heat and add fresh orange juice.
Bring to room temperature before serving or refrigerate for up to one week.