CRABCAKES
1 Extra large egg; beaten
1 tb Mayonnaise
1/4 ts Curry Powder
3 dr Hot Pepper Sauce
1 ts Worcestershire Sauce
1 tb Lemon Juice
1/8 ts Ground Cloves
1/8 ts Cayenne Pepper
1/2 ts Paprika
1/4 ts Dry Mustard
Salt & Pepper
1 lb Fresh Lump Crabmeat
3 tb Bread Crumbs; up to 5
4 tb Corn Or Peanut Oil (Or Up
-To 6 Tb)
-SAUCE-
1/4 Red Bell Pepper
1/4 Yellow Bell Pepper
1/2 Jalapeno Pepper
1 c Cold Unsalted Butter; diced
1/2 c Chopped Fresh Mushrooms
2 Shallots; chopped
1 Sprig Fresh Thyme
1/4 c Dry White Wine
1/4 c White Wine Vinegar
1/2 c Chicken Stock
1/4 c Lemon Juice
1/4 c Heavy Cream
Fresh Lemon Juice
Salt & Pepper
From: LD Goss ldgoss@METRONET.COM
Date: Thu, 18 Jul 1996 09:31:24 -0500
1. Combine egg, mayo, seasoning.
2. Add crabmeat and enough breadcrumbs to absorb excess moisture (it is
important not to add too much). Stir carefully to blend. Mixture should be
firm to hold together.
3. Form 6 patties and place on wax-paper, uncovered, for 15 or 20 minutes
to dry slightly.
4. Heat oil in large skillet and saute over medium heat until golden brown.
Turn and brown on second side. Serve with sauce.
Sauce:
1. Place seeded, deveined pepper sections under the broiler until charred
black. Discard skin. Dice pepper small and set aside.
2. Heat 1 T butter over medium heat. Saute mushrooms, shallots and thyme
for about 2 mins.
3. Add wine, vinegar and stock, cook over high heat until liquids reduce by
1/2. ~10 mins.
4. Add cream, reduce again by 1/2. ~5 mins.
5. Over low heat, whisk in rest of butter, piece by piece, to make
emulsion.
6. Strain & seasono sauce to taste with lemon juice, salt & pepper. Fold
in diced pepper. Serve warm.
Yields
6 Servings