Beginning, Middle, End

[Next on "Friday's Menu"...]

Start the month with a full menu and a full stomach...

I’m a Taurus. So now it’s out there. I don’t read horoscopes, don't need a Virgo and wouldn't be inclined to run from a Leo. But, I do believe in the general classifications and personality traits of the different signs. So, for this Friday, a "diet by sign:"

Atkins Crab Cakes

For added flavor, try these tender crab cakes with a sauce made from mayo spiced with a dash of Old Bay seasoning.

3 tablespoons vegetable oil, divided
1 small red bell pepper, finely chopped (about 1/2 cup)
3 green onions, finely chopped
1 pound lump crab meat, picked over to remove any shells
1 cup fresh PageLink(Atkins Bread Crumbs), divided
1 cup mayonnaise
3 tablespoons fresh parsley, chopped
1/2 tablespoon Old Bay seasoning
2 lemons, cut into wedges for garnish

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook bell pepper and green onions until softened, about 3 minutes. Transfer vegetables to a large bowl. Add crab, 2 tablespoons breadcrumbs, mayonnaise, parsley and Old Bay. Mix with a fork until just combined, being careful not to over-mix. Cover and refrigerate for 20 minutes.

To assemble crab cakes: Sprinkle the inside of a 1/3 cup solid measuring cup with a thin layer of breadcrumbs. Fill measure with crab mixture and sprinkle a layer of breadcrumbs on top. Pack lightly using hands or another measuring cup. Invert crab cake onto a plastic-wrap lined baking sheet. Repeat with remaining breadcrumbs and crab mixture to make 8 crab cakes. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.

To cook: Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Transfer four crab cakes to skillet using a wide metal spatula. Cook 3 to 4 minutes per side, until golden brown and crisp.
__________________________________________________________















Broiled Lobster with Garlic Oil

I love love love lobster! Hopefully you do too...

2 cloves finely chopped garlic
1/4 cup mild extra virgin olive oil
1 tablespoon melted butter
4 live lobsters (2 pounds each)
Coarse (kosher) salt

Set broiler rack at least 6 from the flame, and heat the broiler. Mix together garlic, olive oil and melted butter, and keep warm. Using a large, sharp chefs knife or a Chinese cleaver, hold the lobsters down firmly to a cutting board, and split them in half from head to end. Gently crack the claws by striking them with a meat mallet, small hammer or the spine of the knife. Scoop out the viscera behind the mouth parts, and remove the green roe sacs. Transfer, cut side up, to broiling pans. Brush the lobsters liberally with the butter mixture, and season with a small pinch of coarse salt. Broil four minutes; baste with butter mixture, then finish broiling 3 minutes more. Serve one lobster per person.
__________________________________________________________

Panna Cotta

The name of this dessert means "cooked cream" in Italian, and the recipe is simplicity itself. Vanilla bean imparts the most flavor, but extract is fine in a pinch. Just add 1 teaspoon along with the gelatin.

1 envelope unflavored gelatin
2 cups heavy cream
8 packets sugar substitute
1 vanilla bean

Lightly oil 6 6-ounce custard cups. In small bowl sprinkle gelatin over 3 tablespoons cold water, let sit 5 minutes until softened. Meanwhile, in medium saucepan combine heavy cream, 1/2 cup water, sugar substitute and scrapped out vanilla bean seeds. Bring to a boil over medium heat. Remove from heat, add gelatin mixture; stir until melted. Pour mixture into prepared cups. Cover surface with plastic wrap to prevent skin from forming. Refrigerate at least 3 hours. Turn out onto serving plates.

ENJOY!