April Fools Crab Cakes Fried Ice Cream Recipes

APRIL FOOLS' CRAB CAKES: FRIED ICE CREAM

Steps:

• Looks like: Crab Cakes
• Cut two individual-size 4-ounce cartons of vanilla ice cream in half crosswise to make 4 disks; freeze 30 minutes. Pulse 2 cups white bread cubes and 2 cups shredded coconut in a food processor, then spread on a plate. Remove the cartons and press the ice cream into the crumb mixture, covering all sides (reserve the remaining crumbs). Freeze until hard, 1 hour. Meanwhile, make the "tartar sauce" (below). Dip the disks in 3 beaten eggs, then press in the reserved crumbs and freeze at least 1 more hour. Heat 3 inches of vegetable oil to 350 degrees F in a deep skillet and fry the ice cream until golden, 2 to 3 minutes. Drain on paper towels, then eat immediately.
• For the April Fool's Tartar Sauce: Pistachio-White Chocolate Sauce:
• Looks like: Tartar Sauce
• Microwave 1/4 cup heavy cream, 4 ounces chopped white chocolate, 2 tablespoons butter, 2 tablespoons rum, the grated zest of 1/2 lime and 1/2 orange, and 2 tablespoons chopped pistachios at 50 percent power, 1 minute. Whisk until creamy, then let cool.

APRIL FOOLS' LASAGNA: BANANA-PUDDING CAKE

Steps:

• Looks like: Lasagna
• Make a box of instant vanilla pudding. Cut a loaf of pound cake into 1/4-inch-thick slices. Arrange half of the slices in a 7-by-11-inch baking dish, then press 20 vanilla wafers into the cake. Make fake tomato sauce: Mix 3/4 cup strawberry jam with 5 crushed Oreo cookies and dollop half of the mixture over the wafers. Sweeten 3/4 cup ricotta cheese with 2 teaspoons sugar; dollop half over the jam. Top with 1 sliced banana and half of the pudding. Repeat with the remaining cake, 20 more wafers, the remaining jam and ricotta mixtures, another sliced banana and the remaining pudding. Top with shaved white chocolate, crushed vanilla wafers and mint; chill.

APRIL FOOLS' CAKE

Steps:

• Preheat oven to 375°. In a bowl, combine the pizza sauce, sausage and pepperoni; set aside. In another bowl, combine the biscuit mix, milk, eggs, butter and garlic salt. Spread half of the batter on the bottom and up the sides of a greased 10-in. fluted tube pan. Spoon meat mixture over batter; cover with remaining batter., Bake for 35-40 minutes or until browned and a toothpick comes out clean. Invert onto a baking sheet. Arrange cheese over cake. Return to the oven for 5 minutes or until cheese is melted. Using two large metal spatulas, transfer cake to a serving platter; serve immediately.

MRS. DUVALL'S PAN-FRIED CRAB CAKES

Steps:

• In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
• In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.