Category: Disney @ Home

These delectable crab cakes have been on the menu since Flying Fish Cafe’ opened on the Disney Boardwalk in 1996.
Disney’s Flying Fish Cafe’s Crab Cakes

Makes 28 small crab cakes

These smaller sized crab cakes are perfect for nibbling before a meal.  If you’d rather serve them as the main course, just make the crab cakes larger.  You’ll be able to serve 4 to 6.

The crisp peach flavors with bright citrus components of Eroica Riesling from Washington State is the perfect drink paring.
Ingredients:

1/2 cup each, finely chopped: red onion, red and green bell peppers, scallions

1/2 cup mayonnaise
1 poblano chili, trimmed, seeded, and minced (have Prince Naveen do this for you I hear he is getting pretty good at mincing)
4 large egg yolk
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 3/4 teaspoons coarse salt, divided
1 1/4 teaspoons freshly ground pepper, divided
1/8 teaspoon cayenne pepper or to taste
1 cup all-purpose flour
5 large eggs
1/2 cup vegetable oil for frying

1. In a large bowl, stir together 2 cups of the bread crumbs, the crabmeat, red onions, red and green bell  peppers, scallions, mayonnaise, poblano chili, egg yolks, lemon juice, parsley, 3/4 teaspoon  salt, 1/4 teaspoon freshly ground pepper and cayenne pepper.

2. Form 28 crab cakes, using about 2 tablespoons crab mixture for each and shaping to about 1 1/2 inches in diameter.

3. On a plate, stir together the flour and the remaining 1 teaspoon  salt and 1 teaspoon pepper. In shallow bowl, with fork, lightly beat the eggs. Place remaining bread crumbs on plate.

4. Dip each crab cake into  flour, shaking off excess, then into the egg, shaking off excess, and  finally into bread crumbs, shaking off excess. Place cakes on wire rack.

5. In a 12-inch skillet, heat 1/4 cup vegetable oil over medium-high  heat until hot but not smoking. Add the crab cakes, in batches, and cook for 3 to 4 minutes on each side, or until  browned and crisp. As the crab cakes are cooked, remove with slotted spoon and drain on paper towels;  keep warm. Repeat to cook the remaining crab cakes, adding more oil as necessary.

6. Serve hot with the chili remoulade.

Chili Remoulade:

Makes 2 cups

Tabbouleh

This looks so festive for Christmas and also so healthy.

Tabbouleh, also called tabouli, is a salad from Levant which is made of bulgur mixed with various types of seasonings. Seasonings for the dish usually include parsley, mint, spring onion, tomatoes along with lemon juice and olive oil. It is also known as ‘tabaouli’ or ‘tabouleh’.

History of Tabouli Tabbouleh is known to have originated in the mountains of Lebanon and Syria. Edible herbs called qadb that are used in tabbouleh recipes even today, were eaten by Arabs since Medieval times. It is a part of the Arab food culture today, just as much as baba ghanouj, hummus and pita.

Ingredients Here are the commonly used ingredients for the dish- Bulgur: It is a cereal made from various species of wheat, commonly form durum wheat. It is a common element of food items in Middle East, Bulgaria and Greece. Salamouni is a variety of wheat from Mount Lebanon and Hawran region that is considered preferred wheat to make bulgur.

Seasonings Parsley, Tomato, Mint, Spring onions, Lime juice and Olive oil make up the seasoning mix for Tabouli.

Method of Preparation To prepare tabbouleh, bulgur is first treated with boiling water, after which it is drained and various seasonings are mixed into it. Seasonings used may vary from one recipe to another. The Lebanese recipe uses more parsley than bulgur in the dish.

Serving Tabbouleh It is served as a salad. It is served with lettuce as a part of the mezze (collection of small dishes in the Middle East, for lunch or dinner).

Popular Tabbouleh Variations Tabbouleh is prepared in different ways in different parts of the world. Here are some examples- Eetch is a dish from Armenia which has a closely similar recipe to Tabbouleh or tabaoli. Kisir is a Turkish dish made of bulgur, tomatoes and parsley, which is very similar to tabaoli. Tambouli is the variation from Cyprus, where the Lebanese are known to have introduced the dish.

Health and Nutrition Facts Bulgur, the principal ingredient of the dish, is a rich source of fiber, protein and essential minerals. It is a filling ingredient that is low in calories and fat. Tabbouleh is hence a very healthy food option.

This information courtesy of iFood.TV

Tabouli

courtesy of Disneyfamily.com

Ingredients

1 cup bulgur wheat 2 cups hot water…. 4 cups curly leaf parsley, chopped fine (I used flat leaf parsley)… 1/2 cup fresh mint leaves, chopped fine…. 1 small bunch green onions, sliced thinly…. 2 large tomatoes, seeded and diced small (I used cherry tomatoes) …. 2 large lemons, juiced …. 1/4 cup extra virgin olive oil ….1/2 teaspoon ground allspice (this is optional, but very traditional)…. 1/2 teaspoon salt

This is the bulgur wheat I used

Chopping and dumping is the basis of this dish how easy can that be…

More parsley to chop we love alot of this herb in ours

lemons

  garlic

Directions

• Place bulgur in a large bowl and cover with hot water. Let stand for 30 minutes.  I rinsed and added tap water not hot.
• After soaking, squeeze water from bulgur with your hands, getting out as much as possible. Discard soaking water. Mine soaked up all of the liquid.
• Combine bulgur with remaining ingredients and mix well.
• Serve immediately if desired or chill for several hours.  We love this a day or so later after all of the ingredients melt together as well.  This is wonderful in the summer but living in Florida I have a fabulous garden with a lot of parsley and mint right now.

   

Enjoy this healthful dish during the Holiday Season. Here is a You Tube video from AboutEating.com