Tomato Soup Shooters & Crab Cakes with Buckley Healthcare Center

CHICOPEE, Mass. (Mass Appeal) – Buckley Healthcare Center in Greenfield is a place where life is celebrated — and one of their standout features of the center is their brain healthy food! Head Chef Mike Harrison showed us how to make Tomato Soup Shooters and Crab Cakes.

Buckley Healthcare Center
95 Laurel Street

Call (413) 774-3143 or visit


Tomato Dill Soup Shooter with Fontina Grilled Cheese Sticks


1 14oz. can chopped tomatoes
Salt & pepper
1 small carrot
2 cloves garlic
¾ cup extra virgin olive oil
1 stalk celery
1 yellow onion
1 cup chicken broth
2 tablespoons butter
1 bay leaf
2 table spoons dill
½ cup heavy cream

Toast Points
4oz. fontina cheese
4 slice thick cut white bread
4 tablespoons butter

1. Preheat oven to 450°.
2. Strain the chopped tomatoes, reserving juice, and spread onto baking sheet. Season with salt & pepper, drizzle with EVOO and roast until caramelized.
3. Meanwhile, in a sauce pan heat remaining EVOO over low-med heat. Add celery, carrots, onion, and garlic. Cook until soften about 10min.
4. Add roasted tomatoes, reserved tomato juice, broth, bay leaf, butter and simmer until vegetables are very tender about 20 min.
5. Add dill and cream. Pulse with a handheld immersion blender.


Crab Cakes with Chipotle Remoulade

1 medium onion, halved and thinly sliced
1 tablespoon canola oil
Kosher salt
¾ cup mayonnaise
1 tablespoon white wine vinegar
1 ½ tablespoons minced chives
1 tablespoon minced shallot
½ teaspoon chipotle powder

Crab cakes

½ cup canola oil
½ cup minced fennel
¼ cup minced red onion
¼ cup red bell pepper
2 tablespoons minced seeded jalapeno
1 tablespoon Old Bay Seasoning
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon minced parsley
1 ½ teaspoons minced tarragon
3 dashes of tabasco
1 lb. jumbo lump crabmeat, picked over
3 large eggs
1 ¼ cups rice flour
4 cups cornflakes (4oz.) finely crushed

1. Make the remoulade. Preheat the broiler. On a large rimmed baking sheet, toss the onion with the oil and season with kosher salt. Broil 8 inches from the heat for about 8 minutes, stirring occasionally, until onion is softened and charred in spots. Let cool, then finely chop. In a medium bowl, whisk the onion with mayonnaise, vinegar, chives, shallot, and chipotle powder.
2. Make the crab cakes. In a large oven-proof skillet, heat 2 tablespoons of the oil. Add the fennel, onion, red pepper, and jalapeno and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes. Stir in the brandy and Old Bay and cook until brandy has evaporated, about 1 minute. Scrape into a large bowl and let cool. Wipe out the skillet.
3. Stir the mayonnaise, lemon juice, parsley, tarragon and tabasco into the vegetables. Gently fold in the crab. Shape the mixture into 6 cakes and transfer to a wax-paper-lined plate. Refrigerate 1 hour.
4. Preheat oven to 350°. In a shallow bowl, beat the eggs. Spread the rice flour and crushed cornflakes in 2 separate shallow bowls. Gently but firmly pack each crab cake so it holds its shape. Dredge in the rice flour, then dip in the egg and dredge in the cornflakes, gently patting to help the crumbs adhere; transfer to plate.
5. Heat the remaining 6 tablespoons of oil in the skillet until shimmering. Add the crab cakes and cook over moderately high heat, turning once, until golden and crusty on both sides, about 5 min. Transfer the skillet into oven and bake the crab cakes for 5 minutes, until heated through. Transfer to plates and serve with remoulade.

Promotional consideration provided by: Buckley Healthcare Center