Text 15748, 79 rader
Skriven 2011-09-16 05:42:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 383
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue Corn Crab Cakes w/Relish & Vinaigrette
 Categories: Seafood, Chilies, Dairy
      Yield: 8 servings
 
      6 tb Olive oil
      1 md Red onion; diced
      2 cl Garlic; fine chopped
      2    Jalapenos; diced
    1/4 c  Prepared horseradish;
           - drained
      3 tb Dijon mustard
    1/4 c  Creme fraiche or sour cream
      2 lb Lump crabmeat; picked over
      4 tb Instant flour; as needed
           Salt & fresh ground pepper
      2 c  Blue cornmeal

MMMMM---------------------------RELISH--------------------------------
      2    Roasted red peppers; peeled,
           - seeded, diced
    1/4 c  Kalamata olives; pitted,
           - chopped
      2 tb White wine vinegar
      3 tb Extra-virgin olive oil
      2 tb Basil chiffonade
           Salt & fresh ground pepper

MMMMM------------------------VINAIGRETTE-----------------------------
      1 c  Chopped fresh basil leaves
    1/4 c  Mayonnaise
      3 tb White wine vinegar
           Water
      2 ts Honey
      2 tb Extra-virgin olive oil
           Kosher salt
 
  Recipe courtesy Bobby Flay
  
  Black Olive-Roasted Red Pepper Relish: Combine all ingredients in a
  small bowl and season with salt and pepper. Let sit at room
  temperature for at least 30 minutes before serving.
  
  Basil Vinaigrette: Combine the basil, mayonnaise, vinegar and a little
  water in a blender and blend until smooth. Add the honey, olive oil
  and salt, to taste, and blend a few more seconds.
  
  Crabcakes: Heat 2 tablespoons oil in a medium saute pan over high
  heat. Add the onion, garlic and jalapenos and cook until soft. Remove
  from the heat and set aside to cool slightly.
  
  In a mixing bowl, whisk together the horseradish, mustard, creme
  fraiche until combined. Stir in the onion mixture. Add the crabmeat
  and 2 tablespoons of the flour and gently fold to combine; season
  with salt and pepper. If the mixture appears too loose, add more
  flour, tablespoons at a time. Refrigerate, covered for at least 1
  hour or up to 1 day.
  
  Divide the chilled crab mixture into 8 patties about 1/2-inch thick.
  Dredge each cake in the corn chips or cornmeal and tap off excess.
  
  Heat the remaining 4 tablespoons olive oil in a large nonstick saute
  pan over high heat and fry the cakes for about 3 minutes on each
  side, or until crusty and lightly browned. Place 2 crab cakes on a
  dinner plate and top each cake with a tablespoon of the relish and
  drizzle with the vinaigrette.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 25 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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