Jumbo Lump Crabcakes, Cucumber Carrot Salad A

* Exported from MasterCook *

JUMBO LUMP CRABCAKES, CUCUMBER CARROT SALAD A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Make the Base:
1 c Soy oil
1/2 c Chopped onion, small dice
3/4 c Chopped peppers (red, green
-and yellow), s
3 Egg yolks
1/4 c Fresh lime juice
1/4 c Dijon mustard
1/2 tb Tabasco
1 tb Vietnamese fish sauce
1 lb Jumbo lump crabmeat,
-uncleaned
1 1/2 tb 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 tb Freshly ground white pepper
2 Eggs
Vegetable oil for sauting

Method: Pre-heat the oven to 350 degrees. In a sauce
pan over medium heat, place the oil, onions and
peppers, and simmer until the vegetables are tender,
about 7 minutes. 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 mixture, 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 that sauce is
fully incorporated. Set the saucepan down over a bowl
of ice and whisk to cook quickly. Refrigerate the
sauce covered, until it is well-chilled. Make the
Chipotle Sauce: 2 chipotle peppers in 1 tablespoon.
adobo sauce 1 tablespoon chopped garlic 1 tablespoon
chopped shallots 1/2 cup of cilantro, washed and
roughly chopped 1/2 cup seasoned rice vinegar 1 lemon,
juiced 2 cups soy oil Process all the ingredients,
except for the soy oil. With the machine running, add
the oil in a slow stream until the sauce is
emulsified. Taste. Add more oil if necessary. Reserve.
Make the crab cakes: Pick over crab meat to remove any
shell pieces. Add the herbs and gently toss, taking
care not to break up the crab. Add two or three
heaping tablespoons of the chilled sauce base to the
crab and gently combine. Add enough of the bread
crumbs to bind the crab mixture. Check to see that the
mixture is moist (the bread crumbs will absorb
moisture as the crab mix sits) and add more sauce or
bread crumbs as needed. Add the white pepper and taste
for seasoning. Form the crab into little cakes, about
2 inches in diameter. In a separate bowl, beat the
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 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 minutes to heat through, and
serve. Make the Nuoc Cham Sauce 2 small cloves garlic,
peeled and chopped 1 Serrano chiles, seeded and
chopped 2 tablespoons sugar 1/4 cup rice vinegar 1
tablespoon lemon juice 1 tablespoon lime juice 1/4 cup
Vietnamese fish sauce 1/2 cup 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 tablespoons fresh mint, chiffonade
Cut the vegetables and make the salad . Blend salad
ingredients and toss in 1/2 cup 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. Yield: 12 crabcakes, or 6 first
course servings. Posted to MC-Recipe Digest V1 #1

Recipe by: CHEF DU JOUR RICK MOONEN SHOW #DJ9321

From: "Ed Bauman" <BIRCHCREEK@msn.com>

Date: Thu, 5 Dec 96 19:56:53 UT



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