Jumbo Lump Crabcakes, Cucumber Carrot Salad And Chipotle Recipe

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Servings: 1

Ingredients

  • 1 c. Soy oil
  • 1/2 c. Minced onion, small dice
  • 3/4 c. Minced peppers (red, green and yellow), s
  • 3 x Egg yolks
  • 1/4 c. Fresh lime juice
  • 1/4 c. Dijon mustard
  • 1/2 Tbsp. Tabasco
  • 1 Tbsp. Vietnamese fish sauce
  • 1 lb Jumbo lump crabmeat, uncleaned
  • 1 1/2 Tbsp. Each of fresh dill, chives and parsley, cleaned, stems
  • 1 1/2 c. Fresh bread crumbs (crusts removed)
  • 1 c. Japanese bread crumbs, (Panko)
  • 1 Tbsp. Freshly grnd white pepper
  • 2 x Large eggs Vegetable oil for sauting

Directions

  1. Method: Pre-heat the oven to 350 degrees. In a sauce pan over medium heat, place the oil, onions and peppers, and simmer till the vegetables are tender, about 7 min. 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 mix, 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 which sauce is fully incorporated. Set the saucepan down over a bowl of ice and whisk to cook quickly. Chill the sauce covered, till it is well-chilled. Make the Chipotle Sauce: 2 chipotle peppers in 1 Tbsp..
  2. adobo sauce 1 Tbsp. minced garlic 1 Tbsp. minced shallots 1/2 c. of cilantro, washed and roughly minced 1/2 c. seasoned rice vinegar 1 lemon, juiced 2 c. soy oil Process all the ingredients, except for the soy oil. With the machine running, add in the oil in a slow stream till the sauce is emulsified. Taste. Add in more oil if necessary. Reserve. Make the crab cakes: Pick over crab meat to remove any shell pcs. Add in the herbs and gently toss, taking care not to break up the crab. Add in two or possibly three heaping Tbsp. of the chilled sauce base to the crab and gently combine. Add in sufficient of the bread crumbs to bind the crab mix. Check to see which the mix is moist (the bread crumbs will absorb moisture as the crab mix sits) and add in more sauce or possibly bread crumbs as needed. Add in the white pepper and taste for seasoning. Form the crab into little cakes, about 2 inches in diameter. In a separate bowl, beat the Large 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/fry 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 min to heat through, and serve. Make the Nuoc Cham Sauce 2 small cloves garlic, peeled and minced 1 Serrano chiles, seeded and minced 2 Tbsp. sugar 1/4 c. rice vinegar 1 Tbsp. lemon juice 1 Tbsp. lime juice 1/4 c. Vietnamese fish sauce 1/2 c. soy oil 1/2 small red onion, peeled and thinly sliced 2 whole medium carrots, peeled 1 large turnip, peeled and sliced into matchsticks using a mandolin 1 gourmet cucumber, scored and split 3 Tbsp. fresh mint, chiffonade Cut the vegetables and make the salad . Blend salad ingredients and toss in1/2 c. of Nuoc Cham Sauce. To Serve: Artfully arrange the salad at one end and two crabcakes at the other. Drizzle the Chipotle sauce in between the two in a zig zag pattern. Wine Suggestion: Sauvignon Blanc.
  3. Yield: 12 crabcakes, or possibly 6 first course servings.

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