Holiday Leftovers Recipe: Crab Cake Salad and Potato Leek Soup

Tamra Davis: Hi, I’m Tamra Davis and thanks to Samsung, I’m going to be using their new line of appliances to show you how to make quality meals, smart and simple. So for today’s episode I’m teaming up with Working Class Foodies, Rebecca. Rebecca Lando: Hi. Tamra Davis: And I came up with a lunch that we can make using our Thanksgiving leftovers and I promised, it’s simple, easy and delicious. Rebecca Lando: Sounds great. Tamra Davis: There you go. Okay, so I printed out the recipes. We’re going to make a potato soup using mashed potatoes. Rebecca Lando: Oh great. Tamra Davis: All of these were mashed potatoes leftover and I’m going to put crispy leeks on top of it. And then I have all the stuffing. I figured out a way to make a crab cake using the stuffing. It’s so easy and I’m going to put it on top of the salad and so we’re going to have a soup and salad for lunch. Rebecca Lando: Well, that’s sound so fantastic. Tamra Davis: This is for four people and if you want to make it for two, just half the recipe. So first, sauté onions and one tablespoon of olive oil and sprinkle with red pepper flakes. When they’re starting to turn golden, add the garlic. When both are golden add to a blender and then add leftover mashed potatoes and two caps of water or broth and blend until smooth. I tried this with cold mashed potatoes and the I added a couple of boiling water to the blender and I have instant soup seasoned with salt and pepper. We turn this to a sauce pan to heat it up. I’m using some brand new appliances from Samsung. First, I’m going to be using and induction stove. You can only use stainless steel pan or cast-iron pan. If a magnet sticks to your pan, that means you can use it. And then look, all you have to do is to select and then this is how you control the heat and what I like about this is, a kid can come over here and touch and it’s not even hot. Rebecca Lando: Wow. Tamra Davis: I know. Top with my favorite crispy leeks. Cut the leeks in half lengthwise and push them down so they’re flat and slice very thin slivers approximately an eight of an inch. Wash leeks thoroughly after cutting them, they hold a lot of sand and let them dry. Place this in a frying pan with about a tablespoon of oil. Use a pair of tongs because this cook very quickly. Lift them up before they turn too brown and place them on a paper towel to drain. Serve this on top of the potato soup. Okay now, let’s make the crab cake. First, place a quarter cup of flour on a plate and sprinkle that with about a quarter teaspoon of salt. If you want to be fancy, you can use some—so here’s my stuffing. I used—whatever, I don’t know what the heck that is. I just cut up and toasted it on my stove with some garlic and now I made my own homemade bread crumbs and they taste so good. Place leftover stuffing and blend. I haven’t tried it but you might be able to do this using a blender but basically, you want the stuffing to turn into kind of like a dough but not too moist. When everything is all mashed together, place in a bowl and add the crab meat. You know, if you don’t have crab meat, you don’t want to use crab meat, you can probably chop your turkey to this you know, kind of that consistency. Rebecca Lando: But you just put in like more fresh vegetables or something? Tamra Davis: You could put in more fresh vegetables or I would probably use this if I was going to do vegetarian. Stir this together. Form little patty and then dredge them on both sides in the flower. Fry them with one to two tablespoons of olive oil until they’re golden on both sides. Place mixed greens and tomatoes and top with olive oil and lemon. Rebecca Lando: I love the way with the crispy leeks resolving with the mashed potatoes. Tamra Davis: And you would not have thought those were mashed potatoes. Rebecca Lando: No, not at all. Tamra Davis: They’re so good. Rebecca Lando: I would have thought you spend hours making it. I really like the stuffing like it’s very soft— Tamra Davis: Well, also if you have good stuffing already made it’s so easy. Rebecca Lando: To be honest, it’s better than Thanksgiving dinner.