Рецепт The Lilac Inn Crab Cakes With Ancho Chili Remoulade
Порций: 12
Ингредиенты
- 1 c. Bread crumbs, fresh, white
- 2 Tbsp. Extra virgin olive oil
- 3 Tbsp. Half and half
- 1 tsp Dry mustard
- 1/2 tsp Paprika
- 1/4 tsp Tabasco sauce
- Â Â Juice of one lemon
- 2 tsp Pepper, fresh cracked
- 1 lb Cooked crabmeat
- 2 x Large eggs, separated
- 3 Tbsp. Horseradish, finely grated
- 3/4 c. Cream sauce
- Â Â Salt to taste
- Â Â Clarified butter
- Â Â Lemon wedges
- 1 x Ancho chilies (to 2 chilies) ripened, dry poblano chilies are sometimes labeled pasilla
- 2 lrg Egg yolks
- 1/4 tsp Dry mustard
- 1/2 tsp Salt
- 1/2 c. Extra virgin olive oil (to 2/3 c.)
- 2 Tbsp. Lemon juice
- 1 Tbsp. Tarragon vinegar
- 2 Tbsp. Small capers, rinsed and finely minced
- 1/4 c. Celery, finely minced
- 1/4 c. Yellow onion, finely minced
- 1/4 c. Cornichons, finely minced
- 1 Tbsp. Parsley, finely minced
- 1 cl Garlic, chopped
Инструкции
- Crab Cakes: Soak the breadcrumbs in the extra virgin 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 mix 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 mix into twelve small cakes. Heat a teflon skillet or possibly griddle to 350 degrees with just sufficient clarified butter to film the bottom. Fry the crab cakes till they are golden on each side and heated through, approximately 3 min per side. Service with Ancho Chili Remoulade and garnish with a lemon wedge.
- Ancho Chili Remoulade: Remove and throw away stems and seeds from the chilies. Place them in a bowl and add in sufficient water to cover. Weight them with a plate so they are completely submerged and let them soak overnight, or possibly for at least 6 to 8 hrs. Or possibly, place seeded chilies in boiling water, cover and simmer for 5 min. Turn off heat and let steep 20 min or possibly till soft. In a blender or possibly food rocessor, puree the chilies till smooth.
- Add in the egg yolks, dry mustard and salt and blend till smooth. Add in oil in a steady stream, very slowly at first. Continue adding the oil till desired thickness is reached. Blend in the lemon juice and tarragon vinegar. Place mix in a bowl and mix in remaining ingredients.
- Chill several hrs before serving.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 101g | |
Recipe makes 12 servings | |
Calories 272 | |
Calories from Fat 194 | 71% |
Total Fat 21.92g | 27% |
Saturated Fat 7.4g | 30% |
Trans Fat 0.0g | |
Cholesterol 125mg | 42% |
Sodium 420mg | 18% |
Potassium 214mg | 6% |
Total Carbs 8.34g | 2% |
Dietary Fiber 0.8g | 3% |
Sugars 1.29g | 1% |
Protein 10.86g | 17% |