Crab cakes with horseradish dip

Serves: 4


Ingredients:
1 lb. lump crab meat
3 scallions (white and green parts), chopped
½ cup mayonnaise
½ cup sour cream
¼ cup fresh parsley leaves, chopped
2 tbsp. bottled horseradish, drained
¼ tsp. freshly ground black pepper
¼ tsp. salt
One pinch cayenne pepper
3 tbsp. cooking oil


Preparation:
Place the horseradish, sour cream and half of the measured mayonnaise in a small bowl and whisk until combined.
Place the crab meat in another large bowl and add rest of the mayonnaise.
Add parsley, scallions, ¼ cup breadcrumbs and a dash each of salt, cayenne as well as black pepper.
Work them together until mixed thoroughly and split the mixture into 8 equal parts.
Shape each of them into a flat patty and set aside.
Scatter rest of the breadcrumbs on a shallow dish and place the crab patties on it.
Turn them over to coat either side well and shake off any excess.
Drizzle oil in a large non-stick skillet and heat it over moderate flame.
Place the dredged crab cakes on the pan, few at a time, and fry each side for a couple of minutes until golden brown.
Drain them out using slotted spoon and place them on piled-up paper towels.
Serve warm with horseradish dip.

Oriental chicken salad

Ingredients:
Oriental dressing
3 tbsp. honey
4 tbsp. mayonnaise
1½ tbsp. rice vinegar
½ tsp. sesame oil
½ tsp. french mustard
Salad:
1 egg
1 boneless, skinless chicken breast half
1 cup napa cabbage
1 cup red cabbage
3 cups chopped romaine lettuce
3 cups vegetable oil
½ cup milk
½ cup flour
½ cup corn flake crumbs
½ cup chow mein noodles
1 green onion, chopped
½ carrot, shredded
¼ tsp. black pepper
1 tsp. salt
1 tbsp. sliced almonds


Preparation:
In a frying pan, preheat oil over medium heat.In a small bowl, mix together honey, mayonnaise, rice vinegar, sesame oil and french mustard.
Put dressing in refrigerator to chill while you prepare the salad.
Put dressing in refrigerator while you prepare the salad.
In a small bowl, beat egg. Add milk and mix well.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Cut the chicken breast into several strips.
Dip each chicken strip first in the egg mixture, then into the flour mixture, covering them completely.
Fry each chicken piece for 5 minutes.
Combine romaine lettuce, nappa cabbage, red cabbage and carrots.
Sprinkle sliced green onion on top of the lettuce.
Add the chow mein noodles.
Sprinkle almonds over the salad.
Cut the chicken into small chunks.
Place the chicken onto the salad and drizzle with the oriental dressing.