Topic: Lipton® Recipe Secrets® and Soup Secrets® Recipe of the Day: SAVORY ONION CRAB CAKES OVER GREENS
Anonymous A started this discussion 8 years ago #70,333
SAVORY ONION CRAB CAKES OVER GREENS
Recipe serves: 4 | Prep Time 15 min | Cook Time 7 min
Ingredients
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
1 cup plain dry bread crumbs
1 can (6.5 oz.) crabmeat
1 medium red, orange or yellow bell pepper, finely chopped
2 eggs
2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
2 tsp. cayenne pepper sauce
All-purpose flour
4 tsp. olive oil
8 cups assorted baby greens
Directions
1. Combine Lipton® Recipe Secrets® Onion Soup Mix, bread crumbs, crabmeat, red pepper, eggs, Mayonnaise and cayenne pepper sauce in medium bowl. Shape into 12 small patties. Lightly flour both sides.
2. Heat 2 teaspoons olive oil in 12-inch nonstick skillet over medium-high heat and cook 6 crab cakes 3-1/2 minutes or until golden brown, turning once. Remove from skillet and keep warm. Repeat with remaining olive oil and patties. To serve, on 4 plates, arrange greens. Arrange 3 crab cakes on each salad, then drizzle with your favorite dressing.
Anonymous B joined in and replied with this 8 years ago, 54 minutes later[^] [v] #848,757
Can we use imitation crab meat?
Anonymous C joined in and replied with this 8 years ago, 3 minutes later, 57 minutes after the original post[^] [v] #848,759
What are "greens"
Anonymous A (OP) replied with this 8 years ago, 9 minutes later, 1 hour after the original post[^] [v] #848,760
@848,757 (B)
We do not recommend it.
@previous (C)
Any garden-variety produce shelf offers up an embarrassment of leafy green riches, including a good number of the “baby” variety. What exactly does this infantilization of salad mean?
Baby greens are just that—babies. Baby greens like spinach, kale, and arugula are harvested when they’re 15 to 40 days old, as opposed to 45 to 60 days, for a more immature leaf. They’re more tender and, in their youthful state, automatically bite-sized.
From a nutrition perspective, the general consensus is that baby greens and their more mature counterparts are pretty evenly matched. When it comes to spinach, both varieties have supporters who say that one or the other has a higher concentration of vitamins, but no conclusive evidence points in either direction.
With kale, the contrast becomes a little clearer. The tough, bitter leaves of a fully-grown plant can be too much for some eaters, and baby varieties offer a lighter take on both flavor and texture.
Last but not least, there’s arugula, whose baby form is most notably different in its shape. As a youth, arugula is ovular and only gains those leafy limbs in its old age. Every type of green—from romaine to oak leaf to red leaf to butter to mesclun to watercress to endive to mache—can be consumed in its pre-adolescent form, but those varieties might be harder to find. When choosing a bunch or a bag or a shell, just go with your heart (and don’t get iceberg—you need to live a little).
Baby carrots are another matter entirely. Those perfectly shaped, adorable little carrots don’t just pop up from the soil. They are in fact the whittled remains of carrots that are too ugly to be sold in their full and mature state. To make things more confusing, there are tiny carrots, but they look like tiny carrots, not like straightened-out cheese puffs.
Lastly, there are microgreens, the newest wave in youthful vegetation. According to a study in the Journal of Agricultural and Food Chemistry, these seedlings—a mere 14 days young (or younger)—have four to six times more nutrients than their adult counterparts.
We do not recommend it.
@previous (C)
Any garden-variety produce shelf offers up an embarrassment of leafy green riches, including a good number of the “baby” variety. What exactly does this infantilization of salad mean?
Baby greens are just that—babies. Baby greens like spinach, kale, and arugula are harvested when they’re 15 to 40 days old, as opposed to 45 to 60 days, for a more immature leaf. They’re more tender and, in their youthful state, automatically bite-sized.
From a nutrition perspective, the general consensus is that baby greens and their more mature counterparts are pretty evenly matched. When it comes to spinach, both varieties have supporters who say that one or the other has a higher concentration of vitamins, but no conclusive evidence points in either direction.
With kale, the contrast becomes a little clearer. The tough, bitter leaves of a fully-grown plant can be too much for some eaters, and baby varieties offer a lighter take on both flavor and texture.
Last but not least, there’s arugula, whose baby form is most notably different in its shape. As a youth, arugula is ovular and only gains those leafy limbs in its old age. Every type of green—from romaine to oak leaf to red leaf to butter to mesclun to watercress to endive to mache—can be consumed in its pre-adolescent form, but those varieties might be harder to find. When choosing a bunch or a bag or a shell, just go with your heart (and don’t get iceberg—you need to live a little).
Baby carrots are another matter entirely. Those perfectly shaped, adorable little carrots don’t just pop up from the soil. They are in fact the whittled remains of carrots that are too ugly to be sold in their full and mature state. To make things more confusing, there are tiny carrots, but they look like tiny carrots, not like straightened-out cheese puffs.
Lastly, there are microgreens, the newest wave in youthful vegetation. According to a study in the Journal of Agricultural and Food Chemistry, these seedlings—a mere 14 days young (or younger)—have four to six times more nutrients than their adult counterparts.
Anonymous B replied with this 8 years ago, 23 minutes later, 1 hour after the original post[^] [v] #848,765
@previous (A)
Kudos to you for not syntaxing that by just pasting the first Wikipedia entry you found. Mental Floss is pretty informative and makes it feel like you went the extra mile.
Kudos to you for not syntaxing that by just pasting the first Wikipedia entry you found. Mental Floss is pretty informative and makes it feel like you went the extra mile.