The Lilac Inn Crab Cakes With Ancho Chili Remoulade
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The Lilac Inn Crab Cakes With Ancho Chili Remoulade
  Crab    Cakes    Chili    Seafood  
Last updated 6/12/2012 1:26:38 AM. Recipe ID 61143. Report a problem with this recipe.
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      Title: The lilac inn crab cakes with ancho chili remoulade
 Categories: Seafood, Inn recipes
      Yield: 12 Cakes
MMMMM-------------------------CRAB CAKES------------------------------
      1 c  Bread crumbs, fresh, white
      2 tb Olive oil
      3 tb Half and half
      1 ts Dry mustard
    1/2 ts Paprika
    1/4 ts Tabasco sauce
           Juice of one lemon
      2 ts Pepper, fresh cracked
      1 lb Cooked crabmeat
      2    Eggs, separated
      3 tb Horseradish, finely grated
    3/4 c  Cream sauce
           Salt to taste
           Clarified butter
           Lemon wedges

MMMMM-------------------ANCHO CHILI REMOULADE------------------------
      1    Ancho chilies (to 2 chilies)
           -ripened, dried poblano
           -chilies are sometimes
           -labeled pasilla
      2 lg Egg yolks
    1/4 ts Dried mustard
    1/2 ts Salt
    1/2 c  Olive oil (to 2/3 cup)
      2 tb Lemon juice
      1 tb Tarragon vinegar
      2 tb Small capers, rinsed and
           -finely chopped
    1/4 c  Celery, finely chopped
    1/4 c  Yellow onion, finely chopped
    1/4 c  Cornichons, finely chopped
      1 tb Parsley, finely chopped
      1 cl Garlic, minced
  Crab Cakes:  Soak the breadcrumbs in the olive oil and half and half.
  In a small bowl combine the mustard, paprika, Tabasco, lemon juice,
  and pepper and mix thoroughly.  In a large bowl, combine the
  crabmeat, egg
  yolks, horseradish, cream sauce, soaked breadcrumbs, salt and mustard
  mixture and mix well.  Taste and adjust seasonings if necessary. In a
  small, dry, clean bowl, whip the egg whites to soft peaks.  Fold them
  into the crab mixtures.  Form the crab mixture into twelve small
  cakes. Heat a teflon skillet or griddle to 350 degrees with just
  enough clarified butter to film the bottom.  Fry the crab cakes until
  they are golden brown on each side and heated through, approximately
  3 minutes per side. Service with Ancho Chili Remoulade and garnish
  with a lemon wedge.
  Ancho Chili Remoulade:  Remove and discard stems and seeds from the
  chilies.  Place them in a bowl and add enough water to cover.  Weight
  them with a plate so they are completely submerged and let them soak
  overnight, or for at least 6 to 8 hours.  Or, place seeded chilies in
  boiling water, cover and simmer for 5 minutes.  Turn off heat and let
  steep 20 minutes or until soft. In a blender or food rocessor, puree
  the chilies until smooth. Add the egg yolks, dry mustard and salt and
  blend until smooth. Add oil in a steady stream, very slowly at first.
  Continue adding the oil until desired thickness is reached. Blend in
  the lemon juice and tarragon vinegar.  Place mixture in a bowl and
  fold in remaining ingredients. Refrigerate several hours before

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Recipe ID 61143 (Apr 03, 2005)

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