| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Tatar | Fish crab, Sauces and, Appetizers, Spreads and | 8 | Servings |
INGREDIENTS
| 1 1/2 | lb | Crab meat; picked over |
| 1 | c | Plain bread crumbs |
| 2 | Stalks celery; finely minced | |
| 1 | sm | Onion; finely minced |
| 1 | sm | Green pepper; finely minced |
| 1 | ts | Dry mustard |
| 1/2 | ts | Tabasco sauce |
| 1 | lg | Egg |
| 1/4 | c | Mayonnaise |
| 1 | tb | Lemon juice |
| 1/2 | ts | Worcestershire sauce |
| Additional bread crumbs for coating the crab cakes | ||
| 1/2 | c | Oil for frying; (or more) |
| 1 | c | Tatar sauce or jalapeno hollandaise |
| 1/3 | c | Celery; finely minced |
| 1/3 | c | Onion; finely minced |
| 2 | c | Mayonnaise; homemade or commercial |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Worcestershire sauce |
| 1 | pn | Salt |
| 1 | pn | Dry mustard |
| 1 | pn | Pepper |
| 2 | tb | Dill pickle relish |
| 1/2 | lb | Unsalted butter; melted and warm but not, hot |
| 3 | Egg yolks | |
| 1 | tb | Water |
| 1 | tb | Lemon juice |
| 1 | Jalapeno pepper; very finely minced | |
| 1 | pn | Salt |
INSTRUCTIONS
TARTAR SAUCE JALAPENO HOLLANDAISE SAUCE THE CRAB CAKES: Preheat the oven to 200 degrees. Combine all of the ingredients except the bread crumbs for coating, the oil and the tartar sauce. Try not to break up the crab meat too much while you're mixing. Form the mixture into eight 3 inch to 3 1/2 inch by 1 inch thick crab cakes or 30 to 40 hors d' oeuvres. Coat the cakes on both sides with the additional bread crumbs, patting the crumbs lightly into the cakes. If you are making large cakes, put about 1/4 cup oil into a 10 to 12 inch saute pan and cook over medium heat. Cook 4 cakes at a time , 4 minutes per side. They should be nicely browned on both sides and heated through. Keep the 4 cooked cakes warm in the oven while you prepare the remaining 4. Use fresh oil for the second batch. If your making mini cakes, put the entire 1/2 cup oil in the saute pan and fry 10 to 15 at a time, turning once until dark brown. You may need to replace the oil once between batches. Keep cooked mini cakes warm in the oven while you cook the rest. TARTAR SAUCE: Combine all the ingredients and mix well. Cover with plastic wrap and refrigerate until ready to use. Makes approximately 3 cups. JALAPENO HOLLANDAISE SAUCE: Melt the butter and reserve. Combine the egg yolks, jalapeno pepper and water in the top of a double boiler over hot, but not boiling water, and stir briskly with a wire whisk until the mixture is light and fluffy and the consistancy of light mayonnaise. Remove the top of the double boiler from the heat and slowly add the butter in a thin stream, while continuing to whip the mixture. Season the mixture with the salt and lemon juice to taste. Makes about 1 1/2 cups of sauce. NOTES : This is one of my favorite seafood cookbooks. Just looking at the pictures makes you hungry ! Recipe by: Mc Cormack & Schmick's Seafood Cookbook Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr 25, 1998
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