Feature

Fast Food, Not Junk Food

March 1996

After a long day in the trenches, the last thing you want is to wage war with ceiling-high stacks of cookbooks, mile-long lists of ingredients, and a battalion of boiling pots. All too often, the result is a retreat to the nearest drive-through or another round of nuclear bombardment in the microwave.

But fear not. Your taste buds (and waistline) need not be a casualty to the battle with the clock. We’ve asked the head chefs from some of Denver’s most established and respected restaurants to share their favorite quick and easy recipes.

Some of their offerings come from their restaurant’s menus, others are favorites they make at home. But all promise simple but satisfying meals that don’t require gourmet amounts of talent — or time.

Cattaneo serves his Rye and Scallion Griddle Cakes with Dungeness Crab Legs as an hors d’oeuvre every Christmas Eve, following his family’s holiday tradition of always serving seafood. “I think a lot of people love seafood but are afraid to cook it at home,” he says. This quick and tasty appetizer should help the seafood-shy overcome their fears.

Recipe


Rye and Scallion Griddle Cakes
with Dungeness Crab Legs

10 Minutes - 6 to 8 Servings
4 Ounces whole dungeness crab legs, cooked
1 cup rye flour
1/2 cup milk
4 scallions, diced
Salt and Pepper

Mix eggs, flour, milk, and scallions in small mixing bowl and season with salt and pepper. Batter should be pancake consistency.

Drop one tablespoon onto buttered nonstick frying pan and cook until brown. Turn and brown on the other side.

Place one crab leg on each griddle cake and garnish with herb sprig if desired.

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