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2020 Recipes from Home Winning Recipe

The Vassal-Beasley Family ˜ Bloomfield, MI. WINNING RECIPE: Moroccan Crab Cakes

The winning recipe will be featured during a cooking demo on October 13th at 7 PM CT during Tulane’s Wave ‘20-At-Home! For more information,please visit here.

To watch the cooking demo with Chef Wes, click here.


RFH recipe

Moroccan Crab Cakes 

Yield: 8 crab cakes

Ingredients:

1 lb lump crab meat, drained and dried
1/4 cup plain yogurt
1 egg, beaten
1 Tbsp lemon zest
1 cup breadcrumbs
1 Tbsp ras el hanout
Salt and pepper to taste
3 Tbsp butter 


Preparation:
  1. Mix all ingredients except the butter and chill for 45 minutes to overnight.
  2. Melt the butter over medium-high heat and shape the crab meat into eight (8) 3” patties.
  3. Griddle on each side for 4-5 minutes until browned.
  4. Serve over white rice, salad, or pita bread.
 
RFH salad recipe
 

 

Fall Salad Mix


Yield: Eight 2oz portions

 

Ingredients:

1 lb salad mix

1 lime, cut in half for juice

4 Tb olive oil

Salt and pepper to taste

Ras el hanout to taste

 

Salad Mix:

5 radishes, thinly sliced

4 oz spring mix

2 apples, julienned

1 red onion, julienned

1 fennel bulb, julienned

1 Tb fennel fronds, hand torn

2 Tb fresh mint, hand torn

2 oz red cabbage, julienned

 

Preparation:

1. Prep all ingredients for the salad mix and place in a large bowl.

2. Squeeze the fresh lime, drizzle the olive oil, and add the seasoning to the bowl.

3. Toss the salad ingredients and lightly season. Adjust seasoning as needed.

4. Plate with prepared crab cakes and garnish with ingredients from the salad.