Food Lion Kitchen: Two Dishes from Chef Michael at The Grove - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Two Dishes from Chef Michael at The Grove

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Chef Michael Arrington from The Grove at Virginia Tech makes two delicious dishes: The Grove's Crab Cakes and Granny Smith Apple and Fennel Slaw. (Scroll down for the second recipe!)

The Grove's Crab Cakes
The Grove: Recipes and History of Virginia Tech's Presidential Residence
Clara B. Cox, Editor/Author
Michael Arrington, Chef; The Grove

Yield:  6 3-ounce crab cakes

Dressing (recipe below)
1 pound jumbo lump or lump crabmeat
4 slices soft white bread, cut into very small cubes after removing crust
2 tablespoons canola oil.

1. Prepare dressing.  Fold in crabmeat.* Fold in bread cubes.  Refrigerate for at least 1 hour to allow bread to absorb dressing and bind cakes.
2. Remove from refrigerator; form into 3-ounce cakes.
3. Preheat oven to 350 degrees (F).
4. Heat oil in a skillet on medium-high heat. Add crab cakes; pan-sear both sides. Remove cakes to a sheet pan lined with paper towels. When all cakes have been seared, move to another sheet pan. Heat through in preheated oven, about 15 minutes.
5. Serve warm. Chef Michael likes to serve the crab cakes with Granny Smith Apple and Fennel Slaw.

*The secret of good crab cakes is not to break any or as few as possible of the lumps of crab.

Dressing:

1/3 cup mayonnaise
2 tablespoons Dijon mustard
½ tablespoon Old Bay seasoning
1 egg yolk
Dash of Worcestershire sauce
Dash of Tabasco sauce

Mix ingredients in a bowl.

Granny Smith Apple and Fennel Slaw
The Grove: Recipes and History of Virginia Tech's Presidential Residence
Clara B. Cox, Editor/Author
Michael Arrington, Chef; The Grove

Yield:  6 cups

1 Vidalia onion, julienned
6 Granny Smith apples, cored and grated
1 fennel bulb, quartered and thinly shaved, reserving fronds (leaves)
1 Napa cabbage, sliced very thinly
1 tablespoon salt
¼ cup white sugar
¼ cup cider vinegar
1 cup apple cider
1 cup mayonnaise
2 tablespoons Dijon mustard
Dash of Worcestershire sauce
Dash of Tabasco sauce

1. Toss onion, apples, fennel, and cabbage with salt and sugar.  Place in a colander over a bowl; cover mixture with a dinner plate with a heavy weight on it.  Allow to drain for a least 1 hour or under refrigeration overnight.
2. Remove colander from refrigerator; pour juice from bowl into a saucepot with cider vinegar and apple cider.  Cook over medium heat until reduced to ½ cup.  Let juice cool.
3. In a bowl, combine apple-cabbage mixture, juice, mayonnaise, mustard, Worcestershire, and Tabasco; add fennel fronds.  Refrigerate.  Drain before serving.

Visit www.FoodLion.com for recipe ideas and great deals!

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