Text 513, 78 rader
Skriven 2010-08-23 14:42:00 av Dave Drum (1:124/311)
Ärende: SF Gate 280
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curried Crab Cakes
 Categories: Seafood, Shellfish
      Yield: 12 servings
 
      4 tb Unsalted butter
      1    Yellow onion; minced
      3 lg Ribs celery; minced
      1 ts Fine minced garlic
      1 tb Grated fresh gingerroot
      1 tb Mild curry powder
      2 ts Ground cumin
      1 ts Ground coriander
        pn Cayenne
        pn Ground cloves; opt
      2 lb Dungeness crabmeat; picked
           - over
    1/3 c  Fresh breadcrumbs
    1/3 c  Mayonnaise
      2 ts Grated lemon zest
      2 tb Fresh lemon juice
      1    Egg
      1 ts Salt; to taste
    1/2 ts Pepper
      1 c  Dry breadcrumbs
           Oil
 
  For dinner I like to serve two crab cakes per person. If you want a
  vegetable to serve alongside, sugar snap peas would be a nice
  addition. For a smaller meal or as an appetizer course, serve one
  warm crab cake atop a bed of mild lettuces with fresh mango chutney
  or homemade aioli.
  
  Melt the butter over low heat in a medium saute pan. Add the onions
  and celery and cook until tender, about 8 minutes. Add the garlic and
  ginger and cook a minute or two longer. Add the dry spices, stirring
  well, and cook for about 5 minutes so the spices have a chance to
  release their fragrant oils. Cool this mixture.
  
  In a bowl combine the cooled seasoned onion mixture with the crabmeat,
  the fresh breadcrumbs, mayonnaise, lemon zest and juice, egg, salt and
  pepper. Mix well to distribute the onion mixture into the crab.
  
  Put the dry breadcrumbs into a shallow bowl.
  
  To form crab cakes, dip a 1/2 cup metal measuring cup into the crab
  mixture and pack it down. Then tap it out into your hand. Compact it
  gently with your hands and then dip in dry breadcrumbs. Repeat with
  all of the crab mixture. You should have 12 four-ounce cakes. Place
  on a sheet pan covered with parchment or wax paper and refrigerate
  for at least an hour. They will hold together better if well chilled.
  
  To fry the crab cakes, heat enough oil to film a saute pan over medium
  high heat. Working in batches, fry the crab cakes. When golden, flip
  them over with a spatula and let the second side color, about 6
  minutes in all.
  
  Makes 12 crab cakes
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 09 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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