Jumbo Lump Crabcakes, Cucumber Carrot Salad And Chipotle
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Jumbo Lump Crabcakes, Cucumber Carrot Salad And Chipotle
  Salad    Cucumbers    Carrots  
Last updated 6/12/2012 12:59:26 AM. Recipe ID 22392. Report a problem with this recipe.
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      Title: Jumbo lump crabcakes, cucumber carrot salad and chipotle
      Yield: 4 Servings
      1 c  Soy oil
    1/2 c  Chopped onion, small dice
    3/4 c  Chopped peppers (red, green
           And yellow), small dice
      3    Egg yolks
    1/4 c  Fresh lime juice
    1/4 c  Dijon mustard
    1/2 tb Tabasco
      1 tb Vietnamese fish sauce
      1 lb Jumbo lump crabmeat,
  1 1/2 tb Each of fresh dill, chives
           And parsley, cleaned, stems
           Removed and roughly chopped
  1 1/2 c  Fresh bread crumbs (crusts
      1 c  Japanese bread crumbs,
      1 tb Freshly ground white pepper
      2    Eggs
           Vegetable oil for sauteing
  Pre-heat the oven to 350 degrees.
  In a sauce pan over medium heat, place the oil, onions and peppers,
  and simmer until the vegetables are tender, about 7 minutes.
  Combine the 3 egg yolks, lime juice, mustard, Tabasco, fish sauce in a
  large bowl. Remove the oil and vegetables from the heat. Slowly pour
  into the yolk mixture, whisking constantly. Begin by pouring with
  small splashes, incorporating the oil completely before adding more.
  The heat of the oil will cook the yolks as you go, and you should end
  up with a hollandaise-like sauce when all the oil has been blended.
  Return the saucepan to the heat for 30 seconds, whisking constantly
  to insure that sauce is fully incorporated.
  Set the saucepan down over a bowl of ice and whisk to cook quickly.
  Refrigerate the sauce covered, until it is well-chilled.
  Make the crab cakes:
  Pick over crab meat to remove any shell pieces. Add the herbs and
  gently toss, taking care not to break up the crab. Add two or three
  heaping tablespoons of the chilled sauce base to the crab and gently
  combine. Add enough of the bread crumbs to bind the crab mixture.
  Check to see that the mixture is moist (the bread crumbs will absorb
  moisture as the crab mix sits) and add more sauce or bread crumbs as
  needed. Add the white pepper and taste for seasoning. Form the crab
  into little cakes, about 2 inches in diameter. In a separate bowl,
  beat the eggs. One at a time, coat each crab cake with egg. Then coat
  with Japanese bread crumbs. Heat 1/4 of vegetable oil in a large
  saute pan over medium heat. SautJing in batches, brown the crab cakes
  on both sides and reserve on a platter. Place in a pre-heated 350
  degree oven for 2-3 minutes to heat through, and serve.

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Recipe ID 22392 (Apr 03, 2005)

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