Text 9032, 88 rader
Skriven 2014-01-21 06:42:14 av Dave Drum (1:261/38)
Ärende: Chile 5209
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: River Oak Grill's Jumbo Lump Crab With Mango Salsa
 Categories: Seafood, Fruits, Vegetables, Chilies, Salsa
      Yield: 4 Servings

    3/4 c  Butter, unsalted
      1    Red bell pepper; seeded, in
           - small dice
      1    Yellow bell pepper; seeded,
           - in small dice
      1    Green bell pepper; seeded,
           - in small dice
      1    Jalapeno; seeded, in sm 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 + extra
           - for dredging
  1 3/4 c  Jumbo lump crab meat; well
           - picked over
      3    Green onions; chopped
  3 1/2 c  Panko; divided *
      4 lg Eggs, beaten
           Butter; clarified *
           MANGO SALSA
           Sour cream

MMMMM-----------------------AVOCADO CREAM----------------------------
      2 lg Ripe avocados; seeded,
           -peeled
      1    Lime; juiced
           Chicken broth

  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 350øF/175øC.

  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 preheatedoven 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.

  * 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

  Uncle Dirty Dave's Archives

MMMMM

... I never met a Cab I didn't like. - Graham Kerr

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)