By Matthew Vecera, Senior Manager, Brand & Digital Marketing, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada, however this recipe will work in the Superheated Steam Oven (SSC2489DS) on the Conv Bake function, or in a Convection Oven. Use the temperatures and baking times are stated in the baking instructions below.

You see them on the brunch menu all the time. Delightful little patties of delicate crab meat. They are the rare seafood treat that isn’t very in-your-face fishy and doesn’t require any special effort to eat. As a matter of fact, considering how challenging it is to eat crab from the shell, a crab cake is downright luxurious.

Making crab cakes at home… that is not quite as pleasant. Crab cakes are a great example of cooking as an art. A successful crab cake depends on a very specific, light, but firm texture. It must hold its shape while flipping in a frying pan when you cook it but remain delicate and flaky when you eat it. The ingredients are a predictable list of the usual suspects, but the measurements are a moving target. You should only have enough moisture to hold the crab cake together barely. And since moisture will come from all of the ingredients in unpredictable amounts, you have to use your judgment. Do I need more bread crumbs? Do I really bread crumbs at all? Choose wisely!

The Sharp Superheated Steam Countertop Oven is going to help us out in a couple of ways. First, we are going to bake our crab cakes. That will give us the chance to make a more delicate mixture since we won’t have to flip it. Second, the 485^oF superheated steam will sear all sides of the crab cake at once, so we can create a better structure for taller and fluffier results.

The first choice that I am making is the aromatics, and I will use the Trinity instead of Mirepoix. Mirepoix is 2-parts onion, one-part carrot, and one-part celery. That is fine and traditional, but I don’t feel that carrots and crab do much for each other. They match, but they don’t complement. Since crab cakes are typically mild in flavor, I want to make every ingredient count.

Trinity is equal parts onion, celery, and bell pepper. Not only is the balance better, but diced red bell pepper will accentuate the sweetness of the crab meat and add a pop of color… A nice red color that is not only appetizing but is commonly associated with cooked shellfish. Red bell pepper also compliments the paprika better than carrot, and it cooks at the same time as the onion.

I sautéed the diced red bell pepper, onion, and celery together over medium-low heat with a scant pat of butter. You want the butter flavor, but too much fat or oil will make the patty fall apart when it should be holding together. After the onions became translucent, I added lemony seasonings – a pinch of fresh thyme and chopped basil. You could also add some fresh lemon zest and fold everything together.

Now stop and take a look. Have the vegetables released most of their liquid? Did you cook-off the remaining liquid? Everything should be nice and dry, not saucy or soupy in any way. IF YOU CAN, a tablespoon of lemon juice or white wine would be great, but you will have to cook it off completely. You want the tangy zip in the Trinity but no liquid in the pan. Maybe you can do it; maybe you can’t. Use your judgment; it will be fine either way. Take the pan off the heat to cool.

The crab meat should be lump crab meat, like claw meat – but not the most expensive jumbo lump. That is reserved for a crab cocktail where you want to see the substantial pieces of meat. There is no reason to pay for a jumbo lump since the mixture will break everything up anyway.

Sixteen ounces of crabmeat in a can is normally quite packed, but there will be liquid. Press and drain as much liquid out as you can. The canning liquid doesn’t taste that great, and rinsing is not an option, so drain thoroughly and add to a mixing bowl. This will also make it a little easier to look for shells. Honestly, you’re going to find one or two shells every time, but it isn’t that bad. Some people say that it is easier to feel shell pieces on your fingertips. Some say you should drag a fork through the meat, and you will see, feel, and hear a shell hit the metal. Just give it a once-over and remove any bits that you wouldn’t want to bite down on.

Add the sautéed Trinity to the crabmeat and toss lightly to distribute evenly. We already added thyme and basil to the sauté, but take a moment. Normally, this would be where some people would add a quarter-cup of Old Bay Seasoning. I think that is criminal. I have no idea who decided that the delicate, sweet flavors of crab meat needed to be pummeled by a pungent, dusty spice mix that we treat more like curry than seasoning. For that matter, make the cakes out of tuna fish or canned salmon. In my opinion, if you paid for crab meat, you should be able to taste crab meat.

My most radical choices for dry seasonings include course ground black pepper, a touch of freshly grated nutmeg, and a sprinkle of powdered chicken bullion.

I can hear the screams. Hear me out.

While French and Asian chefs would never use black pepper in a predominately white dish (opting for ground white pepper instead), I feel white pepper makes white food turn grey. And the flavor is so subtle that you need a lot of it to make a difference. I’d rather lean into it and go big. Of course, the speckled appearance, ground pepper, is more engaging to see and more flavorful to eat.

A sprinkle of chicken bullion makes a lot of sense to me. Crab cakes are a lot of things, but they aren’t rich. Bouillon adds a little richness, a little seasoning, and a little salt. It is like training wheels for people that need to kick the Old Bay Seasoning habit. In the end, we are probably not going to need an egg – and egg yolk was the only other source of richness, so do yourself a flavor favor and try the bouillon. A sprinkle of paprika will also work here.

And nutmeg. Look. You’re not going to know that you’re tasting nutmeg. Your crab cakes won’t suddenly taste like a Pumpkin Spice Latte. A small grate of fresh nutmeg will combine with the thyme, onion, and red pepper and pull them all together. If you could taste “mellow,” this would be it. Naturally, it is optional, but you will be missing out on a dimension of flavor that really contributes to the dish.

Stop and take a look. It would be best if you had a flaky, loose, “salad” of seasoned crab meat and aromatic vegetables. Does it appear wet? You may want to add unflavored, plain breadcrumbs and toss to combine – then check again? Maybe a sprinkle of potato starch? You may lose some tenderness in the final product, but it is a gluten-free way around bread crumbs. If you don’t need any “dry” elements to restore the texture, then move on. Don’t add breadcrumbs for no reason. These aren’t meatballs.

If you are ready to add the wet ingredients, remember that we are aiming for just-barely-holds-together. We will fold in the wet ingredients with a rubber spatula a little at a time. When you first get the impression that you could use an ice-cream scoop and create a not-so-neat ball – stop and skip any remaining wet ingredients.

Yellow or Dijon mustard is popular. The flavor goes well, and it is in a vinegar base to get a little zip of acid. It is optional. If you added wine or lemon juice to the trinity, you already have acid to skip the mustard altogether.

Mayonnaise is non-negotiable. You will need it. Not only does it add the um-ami, but it is made from eggs, and it will hold the cakes together as it cooks. In one pound of crab meat, you are going to need at least four tablespoons. Add and fold. Check the mix. Need more? Add and fold. Could you make a scoop with an ice-cream scooper? When the answer is “yes,” stop.

If you need to reduce the fat or don’t like mayonnaise that much, you can use less mayo and make up the difference will a well-beaten egg. You won’t need more than one. An egg adds a lot of moisture and binds up tightly when cooked, so you don’t want to make the crab cake tough by adding more than one.

The real secret to mile-high crab cakes is packing them. I keep a tin-can on hand. I think it used to be the home of some diced tomatoes. I have since used the can opener to remove the top and the bottom of the metal tube. I use it a lot! Some days it’s a biscuit cutter. Sometimes I use it to lift a cake from a removable bottom cake pan. Sometimes I use it to suspend a dish in my steaming wok. Today, I used it as a mold.

With a greased baking liner underneath, I packed the crab meat mixture into the can at least three inches high and lifted the can away to reveal perfect stacks! I kept making stacks until I was out of this mixture. It is important that the crab cakes not touch each other. They will fall a little, and they will plump a little, but a half-inch between them will be more than enough room.

I set the Sharp Superheated Steam Countertop Oven to 485^oF and set the timer to 60 minutes, KNOWING that I wasn’t going to leave them in for 60 minutes. I didn’t know how long it would take to cook, so I wanted to cover my bases.

After 18 minutes, they looked pretty good. They were probably what a lot of people would consider “done.” For me, I like to see a lot more color on my food. I want more caramelization and browning.

After a total of 35 minutes, this is my idea of crab cake perfection—the color and crispiness of a pan-fried crab cake without all the fuss. Also, my mixture made nine crab cakes at the same time. You can’t do that in a frying pan.

The crab cake may not be the brunch menu’s queen, but it is certainly a member of the royal family. When I run out of self-esteem and put on “the sweat pants,” I would serve the crab cake on an English muffin with a slice of Taylor ham (or pork roll!), a poached egg, and some hollandaise sauce for a mind-blowing Crab Cake Benni (Benedict) with a mimosa on the side.

Today, good taste prevails, and my sweat pants lay in wait for another day. A sprinkle of sesame seeds and a lemon wedge is a perfect, mindful brunch. Remember, these are big. I’m not saying that I couldn’t eat three of them, but they are bigger than any other crab cake that I have ever seen. The way it worked out for me (half-mayo, half-egg, no bread crumbs), these crab cakes get most of their calories from protein, then fat, and then almost no carbs. So if you are watching your macros, that is a pretty good balance.

I totally had the mimosa, though.

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Mile-High Crab Cakes

Indulgent for brunch or a light dinner entree, these Mile High Crab Cakes don’t need to be fried in a pan and can be made in batches. Mindful preparation is the key!

Course Breakfast, lunch

Cuisine American

Keyword brunch, crab, seafood

Cook Time 35 minutes

Servings 4 people

Equipment

• Sharp Superheated Steam Countertop Oven

Ingredients

• 16 oz lump (claw) crab meat
• 1/2 cup red bell pepper chopped
• 1/2 cup celery chopped
• 1/2 cup onion chopped
• 1 pat butter or a teaspoon of oil
• 1 tsp thyme fresh, chopped
• 1 tsp basil fresh, chopped
• 1 pinch nutmeg optional
• 1 tbsp black pepper course ground
• 2 tbsp lemon juice or white wine optional
• 1 tsp paprika to taste, optional
• 1 tsp chicken bullion powdered, optional
• 1 tbsp mustard optional
• 4 tbsp mayonnaise or more if necessary
• 1 large whole egg optional, if necessary, well beaten
• 1 cup breadcrumbs optional, if necessary
• 1 pinch sesame seeds optional, garnish
• 2 whole lemons cut into wedges to serve

Instructions

• Sautee over medium heat, the Trinity (red bell pepper, onion, and celery) with a pat of butter or oil. Add the thyme, basil, and black pepper. Cook until the vegetables have given up all of their water. Optional addition of lemon juice or white wine, but the liquid must be cooked off. Set aside to cool.
• Drain the crab meat well and remove any shells. Add the cooled Trinity sautee and toss to distribute. Add the optional chicken bouillon and nutmeg. Toss to combine.
• Decide if the dry breadcrumbs are needed. Do not add them if you don’t have to.
• Add the wet ingredients. Yellow or Dijon mustard is optional. Add 4 tablespoons of mayo and fold to combine. Continue to add mayo OR a well-beaten egg until the mixture can form a loose ball.
• Pack the mixture 3 inches high into the food molds. Continue with the rest of the mixture leaving a half-inch of space between the crab cakes.
• Bake at 485°F for at least 18 minutes, or longer to achieve your desired level of doneness.
• Serve with sesame seeds and lemon wedges.
  

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada, however this recipe will work in the Superheated Steam Oven (SSC2489DS) on the Conv Bake function, or a convection oven. Temperatures and baking times are stated in the baking instructions as an option.

When you go to your favorite local Chinese restaurant, choosing your meal or combo is usually no brainier. Everyone knows their favorite meal when it comes to Chinese; whether it is chicken and broccoli with pork fried rice or boneless spare ribs with white rice, everyone has an idea of what they will get.

For me, an essential part of the combo meal is the egg roll! Without an egg roll, there might as well be no combo. I enjoy egg rolls so much that I even started to make them myself. It turns out, making egg rolls the right way tends to be a bit tricky. You need to follow directions carefully for them to come out the right way. I have come across instructions and ingredients online in the past but never found the right recipe until a few days ago when Steamy Kitchen inspired me.

Today I will share the full recipe for Chinese Egg Rolls, and not only will I share it with you, but I will also walk you through it step by step so your Egg Rolls don’t come out soggy and falling apart. The first step is getting a big bowl to mix up the soy sauce, cornstarch, and pork; let marinate for at least 10 minutes. In the meantime, shred carrots and cabbage by hand, and slice mushrooms into fragile pieces. This is getting the insides of the egg roll ready.

You’ll then want to grab a large pan and place on medium-low heat. Toss your pork and vegetables in with a little bit of oil and stir for about 3-4 minutes until the pork isn’t pink anymore. Once the pork is no longer pink, add garlic, cabbage, carrots, ginger, sugar, sesame oil, and black pepper, then continue to stir for another minute or so.

Finally, scoop out all filling and place on a cooking sheet, spread out, and wait for it to cool. While waiting for it to cool, prop up and tilt one side of the sheet so you can drain any extra moisture in the filling (about 15 minutes). These are the instructions on making the filling, now comes to the hard part: wrapping the egg rolls.

Wrapping the egg rolls can be very difficult; you must think of it like folding origami, neat tucks, and folds to accomplish the right wrap. Here are the steps to take you to success, first, lay your wrapper/dough on a clean, flat, and dry surface, then put the filling in the bottom corner and resist over-stuffing the egg roll!

Next, lift the bottom corner and roll up until you reach halfway. Next, you will fold over the left side + the right side towards the center until it looks like an open envelope.

Lastly, keep folding with a tuck-roll-tuck-roll motion while dipping fingers into cornstarch and rub over the final top corner, finish the roll, seal, and place seam side down. It seems like a difficult challenge, but it’s just like any other thing you are new at; it requires practice and repetition to finesse it nice and tight everything. It needs to be sealed without any holes or air pockets because it will leak out oil and grease, and you will end up with a soggy egg roll!

Once you have successfully put together your egg rolls, the next step is to bake them to crispy perfection in your Superheated Steam Countertop Oven. Set your oven to cooking mode Bake/Reheat at 425° for 10-15 minutes, or until the egg rolls reach your desired level (medium to well done).

Making and rolling egg rolls is quite a process but very convenient if able to master; it’s great for a quick snack, appetizer, or even a side with your meal. Egg rolls can be excellent finger food for big games such as a super bowl or the NBA playoffs, so when reading this blog, I hope it helps you learn something new and valuable, and you put the egg rolls to good use!

Written by Jena Branco, Marketing Coordinator, Brand & Marketing Communications, Sharp Electronics of Canada

The beauty of this traditional Hanukkah dish is how easy it is to make, and only using staple ingredients, it’ll be a hit with the whole family.

A traditional Hanukkah dish, these easy potato latkes are crunchy on the outside and reveals creamy savoury goodness on the inside. Although mostly served during Hanukkah, this dish is so tasty, that in my opinion, you can make and serve them anytime.

Hanukkah (or Chanukah) is an eight day Jewish celebration (also referred to as the Festival of Lights) where it is told, Jews rose up against their Greek-Syrian oppressors in the Maccabean Revolt. A lamp in the temple that was supposed to have only enough oil to last the Maccabees one night, but lasted for eight instead (this is considered a miracle in Jewish faith), hence the celebration for eight nights. The holiday celebrates the miracle of the oil, so fried foods like latkes are often featured at Hanukkah feasts. 

So what is a latke? Latkes are pan-fried mini potato pancakes, made from grated potatoes and onion, eggs, and bread crumbs. They boast a crispy exterior and a light, creamy inside – which makes them absolutely irresistible!

Made from simple pantry items:

• Russet potatoes (coarsely shredded)
• Small onion (finely shredded)
• Eggs, lightly beaten
• Bread crumbs, matzah meal, flour, or panko
• Salt & white pepper
• Canola or any vegetable oil for frying

The steps are easy too:

1. Place a cheesecloth or clean kitchen towel or 5 layers of paper towels in a medium bowl
2. Grate your potatoes on the large holes of a box grater and put into the bowl.
3. Finely grate the onion and add into the bowl.
4. Gather the corners of the towel up and squeeze the liquid out of the potatoes and onion, as much as possible.
5. Transfer the potatoes and onions to another bowl. Add egg, bread crumbs, salt and pepper. Mix well!
6. Add the oil to a large skillet and heat it over medium-high heat. Using a large spoon, measure out about 1/4 cup of the potato mixture and drop into the oil, pressing slightly to flatten.
7. Repeat until the skillet is full, but don’t overcrowd (around 4 -5 latkes). Putting them too close together will make them soggy.
8. Cook about 3 to 4 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
9. Put the hot latkes to a paper-towel lined plate, to blot out all excess oil, and sprinkle lightly with sea salt.
10. Serve warm with your desired topping.

Hints & Tips:

• In my opinion, cast iron skillets are the best for frying because they distribute heat more evenly and retain heat! This means that your oil will remain at an ideal temperature after each batch of latke, keeping them crispy. Non-stick skillets work too, but make sure they are the heavy bottom ones.
• If the oil is at the correct temperature (fry over moderate heat), your latkes should be golden and crisp on both sides, about 7 minutes (turning once). You want them to retain the savoury flavour of the oil, but not the greasiness.
• Make sure you use the right type of potato. Russets are ideal since they are high in starch and have more of a dry, grainy texture. This aids in the latkes becoming crispy because the dryness of the potato is partially responsible for creating that crispy texture.
• The fried latkes can be MADE AHEAD and kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375°F oven for about 5 minutes, or until warmed through and crisp.

What to serve with your latkes

Latkes are traditionally served with sour cream and applesauce. A savoury latke plus a cool, tangy sour cream combined with the subtle sweetness of applesauce, is a flavour combination like no other. To elevate it even further, try topping it off with smoked salmon, Israeli salad, salmon roe and dill, cream cheese and smoked salmon, or even pastrami and mustard.

Why not make these easy potato latkes tonight? Top it anyway you like and enjoy!

EASY POTATO LATKES

• Prep time: 15 mins
• Cook time: 45 mins
• Serves: 12

Ingredients:

• 5 Large Russet potatoes
• 1 small onion
• 2 large eggs, lightly beaten
• 1/4 cup bread crumbs, matzah meal or all-purpose flour, or panko
• 1 1/2 tsp coarse sea salt (1 tsp if using kosher salt)
• Freshly ground white pepper

Method:

1. Place a cheesecloth or clean kitchen towel or 5 layers of paper towels in a medium bowl
2. Grate your potatoes on the large holes of a box grater and put into the bowl.
3. Finely grate the onion and add into the bowl.
4. Gather the corners of the towel up and squeeze the liquid out of the potatoes and onion, as much as possible.
5. Transfer the potatoes and onions to another bowl. Add egg, bread crumbs, salt and pepper. Mix well!
6. Add the oil to a large skillet and heat it over medium-high heat. Using a large spoon, measure out about 1/4 cup of the potato mixture and drop into the oil, pressing slightly to flatten.
7. Repeat until the skillet is full, but don’t overcrowd (around 4 -5 latkes). Putting them too close together will make them soggy.
8. Cook about 3 to 4 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
9. Put the hot latkes to a paper-towel lined plate, to blot out all excess oil, and sprinkle lightly with sea salt.
10. Serve warm with your desired topping.

Learn how to make the perfect potato latkes for Hanukkah or anytime from The Nosher!

• Contribution and Recipe by Kevin Lee, AVP, Office Solutions Sales & Marketing, Sharp Electronics of Canada
• Written by Jena Branco, Marketing Coordinator, Brand & Marketing Communications, Sharp Electronics of Canada

This dish was inspired while on a business trip that took Kevin and his colleagues to our Sharp Manufacturing Company of America (SMCA) factory in Memphis, Tennessee. After spending much of the day at the plant, the team ended up going to a Memphis restaurant for dinner. This dish was ordered as an appetizer by his colleague Rolland, but was coaxed into trying it. After the first bite, Kevin’s taste-buds were awakened to the flavours of that Brussels sprout dish that he will never soon forget. He loved it so much, that when he came home, he had to recreate this dish! After a few tries, Kevin finally got the flavour and texture he desired (and remembered) … and we are so pleased that he is sharing this dish with all of us.

There are many debates on which way is best to prepare Brussels sprouts. You have the older generation that will attest that over-cooked, boiled Brussels sprouts is how it should be served, this is how I recall it as a child. Because of this childhood trauma, I never touched these lovely little green mini-cabbages again until I was in my thirties.

Up until a couple of days ago, Brussels sprouts were always prepared on a roasting pan, mixed with balsamic vinegar, salt & pepper, and popped into the oven at least a couple times a week as a side dish.

I decided to finally give Kevin’s recipe a try (on the stovetop) with my cast iron skillet this weekend, and SHOCKING to me … but I’m hooked on this entirely new (and faster) preparation method. Charred and crispy on the outside, lightly caramelized and tender on the inside, these Brussels sprouts taste amazingly good, even addictive!

If I haven’t convinced you to try Brussels sprouts yet, then perhaps telling you that they are so good for you, will! They contain vitamins (such as A, B6, C and K) and minerals (like manganese, folate, iron, magnesium and potassium). These vitamins and minerals are good for your immune system, heart and bones. They are also low-calorie, fat-free (when not prepared with added oil), and full of fibre, which is great for keeping your digestive system running smoothly.

So which is better? Oven-roasted or pan-roasted? To be honest, I enjoy them both. I love the fact that you can toss the sprouts in the oven and let it cook while I’m busy preparing other meal items versus standing guard over the stove-top ensuring they don’t burn. I think, the most distinct difference is texture. Oven-roasted Brussels sprouts tend to be tender all the way through the interior, allowing it to truly melt in your mouth. While pan-roasted Brussels sprouts tend to be firmer, cooked more on the outside and slightly tender in the interior. I enjoy them both for different reasons and appreciate the variation. You’ll have to try both methods and see what you think.

So if you’re looking for a new way to enjoy these beautiful little bulbs, you’re going to be happy you’re reading this recipe. We hope you enjoy it!

How to Trim Brussels Sprouts

Before trimming the Brussels sprouts, make sure you wash them in a colander, ensuring all the dirt is removed.

Dry them on a kitchen towel for a bit before cutting.

Use a knife to cut the tough stem, remove any yellow or damaged leaves.

Cut each Brussels sprout in half lengthwise, from tip to trimmed end.

If you come across one of those “monster” sprouts, feel free to quarter it.

Ingredients

All you need to make these Memphis-Inspired Brussels sprouts are olive oil, red wine vinegar, soy sauce, oyster sauce, ground pepper, and soft cheese for the finishing touch.

• Brussels sprouts, washed, trimmed and halved (3 cups)
• Extra Virgin Olive Oil (2 tablespoons)
• Red Wine Vinegar (1 tablespoon)
• Soy Sauce (1 tablespoon)
• Oyster Sauce or Hoisin Sauce (1 teaspoon)
• Freshly ground black pepper (pinch)
• Handful of Soft Cheese (Boursin Garlic & Fine Herbs / Feta Cheese / Parmesan / Goat Cheese / or any other crumbly cheese)

Preparation

• Prep Time: 10 mins
• Cooking Time: 15 mins

1. Heat the olive oil in a large skillet for approximately 2 minutes over medium heat.
2. Add the Brussels sprouts and toss to coat. Flip the sprouts so they are facing down (cut-side down) and let sit undisturbed for approx 5-7 minutes, until they develop a dark, caramelized sear (as if you are charring).
3. Add red wine vinegar, soy sauce and oyster sauce in a 2:2:1 ratio (Kevin suggests applying 1 teaspoon at a time, and apply based on your liking)
   • Hint: I didn’t have oyster sauce on hand, so I substitute it with Hoisin sauce. It added a sweeter flavour, so I added a bit more red wine vinegar to counter balance the sweetness.
4. Add the pepper, and stir.
5. Continue cooking, stirring every few minutes, until the Brussels sprouts are all browned and starting to tenderize in the centre (about 5 to 7 additional minutes).
6. Transfer to plate and sprinkle with a handful of crumbled soft cheese
   • Hint: I also sprinkled this dish with a handful of pomegranate seeds for colour and additional nutritional value
7. Serve immediately!
   • Hint: This dish can be served as an appetizer and goes really well with a glass of white wine (Pinot Grigio perhaps)