home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
The World of Computer Software.iso
/
rec464.zip
/
REC468
< prev
Wrap
Text File
|
1993-01-04
|
2KB
|
77 lines
Newsgroups: rec.food.recipes
Distribution: world
From: sdg@wag.caltech.edu (Siddharth Dasgupta)
Date: Wed, 24 Jul 91 00:33:05 GMT
Subject: CRAB: Dean Fearing's Crab Cakes
Keywords: recipe crab/fearings-crabcakes
Summary: orig. subject: Crabcakes
Archive-Name: recipes/crab/fearings-crabcakes
Followup-To: rec.food.cooking
Organization: California Institute of Technology, Pasadena, CA
Approved: aem@mthvax.cs.miami.edu
I have received three requests so far for Dean Fearing's crabcakes. So
here is the recipe. The recipe was published in New York Times some
years back. Southwest Tastes - Ellen Brown ed., HP Books, ISBN 0-89586-578-5.
PAN-FRIED CRAB CAKES WITH BELL PEPPER BUTTER SAUCE
Crabcakes
1 extra large egg, beaten
1 T mayonnaise
1/4 t curry powder
3-4 drops hot pepper sauce
1 t Worcestershire sauce
1 T lemon juice
1/8 t ground cloves
1/8 t cayenne pepper
1/2 t paprika
1/4 t dry mustard
salt & pepper
1 lb. fresh lump crabmeat
3-5 T bread crumbs
4-6 T corn or peanut oil
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:
1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalapeno pepper
1 cup cold unsalted butter, diced
1/2 cup chopped fresh mushrooms
2 shallots, chopped
1 sprig fresh thyme
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 cup chicken stock
1/4 cup lemon juice
1/4 cup heavy cream
Fresh lemon juice
salt & pepper
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 & season sauce to taste with lemon juice, salt & pepper.
Fold in diced pepper. Serve warm.