Wok on the Wild Side

Makes 3 cups
1 (15-ounce) cans white beans, drained well (see Chefs Notes)
4 cloves fresh garlic, peeled
1/8 teaspoon red chili flakes
1 teaspoons finely minced lemon zest
1 tablespoons fresh lemon juice
1 tablespoon finely minced fresh rosemary
1/4 teaspoon kosher salt
1/4 cup olive oil
Garnish: fresh rosemary sprig
1. Drain beans well, then combine in a food processor with the garlic cloves. Process for about 1 minute, then scrape down sides of food processor work bowl, and add the chili flakes, lemon juice and zest, rosemary and salt.
2. With motor running, add the olive oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. This dip will keep refrigerated for up to 3 days.
3. Serve in a bowl; drizzle dip with a tiny bit of olive oil and garnish with a fresh rosemary sprig if desired.

Chefs notes:
I used 1/4 pound dried white beans, soaked, drained and cooked.
I like to serve this dip with crostini, grilled flat breads or fresh veggies, such as pieces of fennel, red peppers, blanched green beans or grilled vegetables. For a variation, stir in chopped Kalamata olives.
A Kathy Casey recipe

2 serrano or jalapeno chilies, seeded and minced
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 tablespoons minced cilantro
1/2 medium onion, peeled and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon paprika (smoked if possible)
2 medium cloves garlic peeled and minced
1 stalk celery, minced
1/2 pound crab meat I
1 (8oz) package cream cheese, softened

1. Wear rubber gloves to prepare the chilies. In a medium skillet heat the oil
over medium heat. Add the onion and garlic; saute 5 minutes.
2. Combine the softened cream cheese, mayonnaise, lime juice, cilantro, cumin and paprika in a food processor. Add the cooked onion-garlic mixture, chilies, celery and crab meat. Process or work together until blended.
3. Transfer to a bowl, cover and refrigerate. (Use the dip within 24 hours.) Serve with tortilla chips.
Note: To quickly take the chill off of the dip, put into a microwave oven for about 30-60 seconds at 50 percent power.

CAJUN CRABMEAT MOLD

16 oz Cream cheese, softened
2 tb Dairy sour cream
1/2 ts Salt
1/2 ts Paprika (if possible 1/4 smoked, 1/4 Reg)
1/2 ts Ground red pepper
1 clove fresh garlic, minced
1/4 ts Ground thyme
1/2 lb Cooked crabmeat
1/4 c Finely chopped green pepper
Rye crackers
Beat all ingredients except crabmeat, green pepper and crackers in 2.5-quart bowl on medium speed until well blended, about 1 minute. Stir in crabmeat and green pepper. Line a deep 1.5-pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours.
Unmold on serving plate; remove plastic wrap. Garnish with chili peppers if desired. Serve with crackers. 3 cups spread (2 ts spread per cracker per serving); 60 calories per serving.
Source: Betty Crocker’s Cookbook, 6th Edition

To butterfly a shrimp, carefully slice it down the center of the back without cutting all the way through. The two sides then can be Spread open and flattened as called for in this recipe.
CRISPY COCONUT SHRIMP LETTUCE WRAPS WITH SPICY PEANUT DIPPING SAUCE
Makes 8 servings
For the peanut dipping sauce:
1/4 cup sesame oil toasted if possible
1 teaspoon grated fresh ginger
1 dove garlic dove, minced
1/2 cup peanut butter
1 tablespoon Sriracha hot sauce
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1/4 cup rice wine vinegar
1/3 cup hot water For the shrimp.
1 pound extra-large shrimp, peeled , deveined,tails removed and butterflied
1 cup all-purpose flour
1 teaspoon kosher sat, divided
1/2 teaspoon ground black popper, divided
3 eggs
3 cups (8-ounce bag) unsweetened shredded coconut
Vegetable oil, for deep-trying
1 head bibb lettuce
1 English cucumber, cut into sticks
2 limes, cut into wedges
1/2 lb bean sproots

1. To make the peanut sauce, in a small saucepan over low, heat the sesame oil. Add the ginger and garlic, than Cook for 2 minutes, or until fragrant
2. In a blender, combine the remaining sauce ingredients. Blend until smooth. Add the warmed sesame oil mixture and blend until light and creamy, adding additional hot water It necessary, to achieve a smooth dipping consistency. Set aside.
To make the shrimp, arrange the butterflied shrimp flat on a cutting board. Place the flat side of the chefs knife on the shrimp and gently pound to flatten. Set aside
4. In a large, shallow bowl, whisk together the flour, 1/2 teaspoon of the sat and 1/4 teaspoon of the pepper. In a second bowl, gently beat the eggs. Place the coconut on a large shallow plate and season with the remaining sat and pepper.
5. Coat the shrimp in flour, shaking off the excess, than dip them in the egg then the coconut coating both sides. Place an a baking tray and set aside in the refrigerator for 15 minutes to allow the coating to set before frying.
S. Meanwhile, in a large, heavy pot, heat about 3 inches of oil to 375 degrees.
7. Working in bathes, place the shrimp In the hot oil and try for 2 to 3 mimesis, or until golden and crispy. Remove with tongs and set on a paper towel lined plate to drain.
8. To serve, arrange bibb lettuce leaves, cucumber sticks, lime wedges and snow pea shoots on a large plate. Serve with coconut shrimp and dipping sauce so wraps can be assembled as desired.

Recipe by Tyler Florence