Text 10205, 96 rader
Skriven 2011-05-02 04:43:00 av DAVE DRUM (1:123/140)
Ärende: DP 428
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: River Oak Grill's Jumbo Lump Crab With Mango Salsa
 Categories: Crab
      Yield: 4 servings
 
    3/4 c  Butter, unsalted
      1    Red bell pepper, cored,
           -seeded, and cut
           -in small dice
      1    Yellow bell pepper, cored
           -seeded, and
           -cut in small dice
      1    Green bell pepper, cored,
           -seeded, and
           -cut in small dice
      1    Green jalapeno, seeded and
           -cut in small
           -dice
      1 ts Garlic, chopped
      1 ts Shallots, chopped
    1/2 ts Cayenne pepper
      2 ts Paprika
      1 bn Clintro (leaves only)
    1/2 c  All-purpose flour PLUS
           -extra for dredging
  1 3/4 c  Jumbo lump crab meat (remove
           -any pieces
           -shell)
      3    Green onions, chopped
           -including tops
  3 1/2 c  Panko, divided (Japanese
           -bread crumbs
           -see NOTE below)
      4    Eggs, beaten
           -butter, clarified (see NOTE
           -below)
           -avocado cream
           -MANGO SALSA (see recipe --
           -R-MANGO SALSA)
           -sour cream

MMMMM-----------------------AVOCADO CREAM----------------------------
      2    Ripe avocados, seeded and
           -peeled
      1    Lime's juice
           -chicken broth OR water
 
  In a large sautee pan of skillet, melt the unsalted butter.  Add
  the bell peppers, jalapeno, garlic, shallots, cayenne, paprika, and
  cilantro and saute.  Add the 1/2 cup of flour and blend well.
  Remove the blended mixture to a bowl.  Into the mixture, blend
  the green onions and 1-1/2 cups of the bread crumbs.  Mix in the
  lump crab meat.  Let the mixture cool until you can form it into 8,
  3-inch round x 1/2-inch thick patties, each weighing about 4
  ounces.
  
  Preheat the oven to 350 degree F.
  
  Dust each patties with the flour and dip into the beaten eggs,
  then into the bread crumbs.  Saute the cakes in the clarified
  butter until lightly browned on one side.  Flip and saute the
  other side until it is also lightly browned.
  
  Transfer the sauteed crab cakes onto a cookie sheet and bake
  in the preheated 350 degree F. oven for 7 minutes until they are
  golden brown.
  
  TO PREPARE THE AVOCADO CREAM, Using an electric blender, blend
  the avocados in the lime juice adding enough chicken broth/water
  to blend to a creamy consistency.
  
  TO SERVE, on each of four plates, spread a little of the Avocado
  cream on the center in a design.  Place 2 crab cakes per plate on
  top of the cream.  Garnish with the Mango Salsa and drizzle sour
  cream over the top of the cakes.
  
  Makes 4 servings.
  
  NOTE:  Panko may be purchased at Asian markets and import shops.
  
  TO CARIFY BUTTER, in a pan over low heat, melt the butter
  slowly until most of the water evaporates and the milk
  solids sink to the bottom.  Gently pour off the the
  clear (clarified) butter and discard the milky solids.
  
  Recipe from:  River Oaks Grill, 2630 Westhiemer, Houston, Texas
  
  From: David Pileggi                   Date: 08-06-00
  Cooking
 
MMMMM

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