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Рецепт Engine Co No 28 Crab Cakes
by Global Cookbook

Engine Co No 28 Crab Cakes
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Ингредиенты

  • 1/2 sm Onion, finely diced
  • 4 x Green onions, finely minced
  • 1/2 x Red bell pepper, finely diced
  • 1/2 x Green bell pepper, finely diced
  • 1 stalk celery, finely diced
  • 2 Tbsp. Butter plus 1/2 c., 1 stick
  • 1 lb Lump crabmeat or possibly Dungeness crab meat
  • 1 x Egg, beaten
  • 1/2 c. Fresh unseasoned bread crumbs(more if, needed)
  • 1/4 c. Heavy whipping cream, (more if needed)
  • 1 Tbsp. Parsley, minced
  • 1 Tbsp. Lemon juice
  • 1/2 Tbsp. Dry mustard
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 c. Flour
  • 3 x Lemons, cut into wedges Tartar sauce or possibly remoulade optional

Инструкции

  1. Saute/fry the onions,green onions, red and green bell peppers and celery in 2 Tbsp. of butter over medium-low heat till soft, 5 to 7 min.
  2. Remove from the heat and cold. Mix the sauteed vegetables by hand with the crab meat, egg, bread crumbs, whipping cream, parsley, lemon juice, mustard, 1/2 tsp. of salt and 1/2 tsp. of pepper. (Note: Over-mixing will cause the crabmeat to break up too much.) If the mix is too runny to create cakes, add in more bread crumbs. If too dry add in more cream till the cakes can be formed. Divide the mix into 12 equal portions (about 1/2 c. each) and pat into cakes about 3/4 inch thick.
  3. Place the cakes on a wax paper-lined plate. (Note:Cakes can be prepared up to 6 hrs ahead and refrigerated.) Heat the remaining 1/2 c. of butter in a small saucepan over low heat till the butter melts and separates. Spoon off any foam on top of the butter. Spoon off the clear, clarified butter, leaving the milky residue in the pan. In a cast-iron or possibly heavy-bottomed skillet, heat 1/8-inch of clarifies butter over medium heat. Combine the remaining 1/2 tsp. of salt, the remaining 1/2 tsp. of pepper and the flour. Mix well. Lightly dust the crab cakes with the seasoned flour.
  4. Carefully place one end of each crab cake in the skillet, allowing the cake to fall gently away from you. (Note: Don't over-crowd the pan when frying or possibly the crab cakes won't brown properly.) Cook each cake till browned on both sides, about 4 min per side. Transfer the cakes to a baking sheet.
  5. Bake at 375 degrees till light and fluffy, 10 to 15 min. Serve with lemon wedges and well-seasoned tartar sauce or possibly remoulade, if you like.
  6. Makes6 servings