Tikka Masala Vegetable Pasta

(2) 2 lbs. bags Steve Phillips World Cuisine™ Tikka Masala Sauce
56 oz. (3/5 lbs. dry) whole grain or multi-grain penne pasta*
(2) 2.5 lbs. bags Simplot® Flame Roasted Mediterranean Blend Vegetables**
1/4 c. olive oil or other vegetable oil

Cook pasta al dente and hold. Cook vegetables on heated flat top or griddle until tender crisp. Heat Tikka Masala sauce according to package directions. Hold sauce at no more than 160°F. Toss pasta and vegetables together. To Serve: Plate approximately 1 2/3 c. veggies with 1/4 c. sauce.

*Can substitute 3lbs.3oz whole grain couscous. **In-house blend of veggies, 1lb. each of yellow squash, zucchini, blanched baby carrots and green beans, 8oz. yellow onion and 4oz. each of red, yellow and green peppers, trimmed and cubed.

Yield 28

Pretzel Crusted Crab Cakes

1 Tbsp. peanut oil
¾ cup onion, finely diced
½ cup celery, finely diced
1 cup unsalted butter, softened
1 cup mayonnaise
2 lbs lump crabmeat
3 Tbsp. fresh chives, minced
1 Tbsp. lemon zest, freshly grated
2 tsp. Old Bay seasoning
Pinch of cayenne pepper
2 large eggs
¼ cup water
1 box Pretz pretzel sticks (can be purchased in Japanese gourmet stores)
Approx. 1 cup clarified butter

Heat the oil in a small sauté pan over medium heat. Add the onion and celery and sauté the vegetables for about four minutes, or until they are soft and translucent. Remove them from the heat and drain off and discard the excess oil. Set aside.

Combine the butter and mayonnaise in a large mixing bowl. Using a handheld electric mixer or a wooden spoon beat until the mixture is well blended and very smooth. Fold in the crabmeat, chives, lemon zest, Old Bay, and cayenne along with the reserved onions and celery. Cover and refrigerate the crab cake mixture for 15 minutes to chill slightly.

Line a baking sheet with parchment paper and set aside. Remove the crab cake mixture from the refrigerator. Line 1 row of pretzels (about six) closely together and top with about ¼ cup of crab mixture. Line the top with the same amount of pretzels (creating a raft). Place the pretzel coated cakes on the prepared baking sheet. Lightly cover with plastic wrap and refrigerate for about 30 minutes, or until the cakes are firm.

Heat the clarified butter in a large sauté pan over medium heat until it begins to smoke. In batches, using additional butter as needed, fry the crab cakes for about 3 minutes per side, or until they are golden brown. Place them on paper towels to drain. Place the crab cakes on a serving platter.

Asian Crab Cakes

2 cups Phillips Jumbo lump crab meat
3 tablespoons minced scallions
2 teaspoons minced fresh ginger
1 tablespoon finely chopped cilantro leaves
1 tablespoon Chinese mustard
2 tablespoons sesame oil
1 tablespoon lite soy sauce
juice of 1 lime
1 tablespoon Sambal Chili Paste
2 egg whites, lightly beaten
1/2 cup Japanese Panko Bread Crumbs
peanut oil for frying

For sauce:
1/3 cup mayonnaise
1 teaspoon sesame oil
1/2 teaspoon lite soy sauce
remaining lime juice and scallions from cake recipe

Pick over crab meat to remove any cartilage. Put it in a food processor and add 2 tablespoons of scallions, the ginger, cilantro, mustard, sesame oil and soy sauce. Pulse about 4 times, just to blend the ingredients without shredding the crab meat too finely. Transfer the crab meat to a bowl and fold in half of the lime juice, the chili oil to taste and the egg whites. Form the mixture into 8 equal size cakes about 2 1/2 inches in diameter. Lightly coat each patty with Panko. Heat the peanut oil in a large nonstick pan. Saute the crab cakes over medium-low heat until they are lightly browned. Serve with the sauce on the side and sprigs of cilantro for garnish.

For the sauce:

Mix the mayonnaise with the soy sauce, sesame oil, and remaining lime juice and scallions.

Crab, Watermelon and Jalapeno Salad with Cucumber Vinaigrette
(Serves 4-8)

1 lb. Philips Jumbo Lump Crab Meat
1 medium jalapeno, fine dice (brunoise)
1 1/2 cups seedless watermelon, small dice
1/4 cup mirin (sweet rice wine)
1/4 cup mayonnaise
2 Tbsp. cilantro, chopped fine
2 Tbsp. mint, chopped fine
1 medium lime (juice and zest)
2 Tbsp. panko bread crumbs, fried or oven-toasted with olive oil
salt and pepper to taste

Combine all ingredients except the crab meat and toasted breadcrumbs in a bowl and mix well. Add crab meat and gently toss to coat. Mold crab meat into a cylindrical shape. Spoon cucumber vinaigrette around the plate. Garnish with toasted bread crumbs, cilantro and mint leaves

Cucumber Vinaigrette

1 medium cucumber
1 Tbsp. rice wine vinegar
1 Tbsp. lime juice
1 1/2 tsp. sugar
1 tsp. Dijon mustard
1 tsp. minced shallots
1/4 cup grapeseed oil
salt and pepper to taste

Puree or juice one seeded and peeled cucumber. Combine cucumber juice in a blender with all ingredients except oil. While blender is running, add oil slowly. Season and chill until needed.

Savory Tuile

1/2 pound butter
1/2 pound Parmesan cheese
3/4 pound all-purpose flour

Melt butter with cheese. Remove from heat and mix well with flour. Let cool. Portion 2 tablespoons of mix for a small or medium-size tuile on a baking sheet. Bake at 350 degrees F for 8 minutes. While hot, place the soft tuile over a rolling pin to form a U-shaped vessel. Allow to cool.

Pink Grapefruit and Fennel Chive Vinaigrette

1/4 cup fresh Ruby pink grapefruit juice
1 tablespoons minced shallots
1 teaspoons grated and chopped grapefruit peel
1/2 teaspoon honey
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh fennel bulb
2 tablespoons chopped fennel fronds
salt and pepper to taste
1 tablespoon fresh shaved chives

In a blender on high speed, mix together the grapefruit juice, shallots, grapefruit peel and honey until well blended. Gradually pour in oil, then fennel and fennel fronds. Let stand refrigerated for at least 1 hour. Strain through a fine mesh and season dressing to taste with salt and pepper, then fold in the chives.

To assemble

Toss in a chilled bowl 1 tablespoon of Phillips crab meat with a teaspoon of vinaigrette, then season with a pinch of salt and pepper. Fill one savory tuile with the crab meat mixture and place a small amount of baby red orach (sprinkled with some vinaigrette as well).