| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood, Meats, Vegetables |
Japanese |
Clprime2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Soy oil |
| 1/2 |
c |
Chopped onions; small dice |
| 3/4 |
c |
Chopped peppers; (red, green and |
|
|
; yellow), small dice |
| 3 |
|
Egg yolks |
| 1/4 |
c |
Fresh lime juice |
| 1/4 |
c |
Dijon mustard |
| 1/2 |
tb |
Hot pepper sauce |
| 1 |
tb |
Vietnamese fish sauce |
| 1 |
tb |
Freshly ground white pepper |
| 1 1/4 |
lb |
Jumbo lump crabmeat from Maine |
| 1 1/2 |
tb |
Dill; chives and parsley, |
|
|
; cleaned, stems |
|
|
; removed and roughly |
|
|
; chopped |
| 1/4 |
|
Loaf of fresh bread; crust removed, |
|
|
; processed into |
|
|
; crumbs |
| 1 |
c |
Japanese bread crumbs; Panko |
|
|
Vegetable oil for sauteing |
INSTRUCTIONS
In a saucepan over medium heat, place the oil, onions, and peppers, and
simmer until tender, about 7 minutes.
Combine the 3 egg yolks, lime juice, mustard, hot pepper sauce, fish sauce,
and white pepper 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 bowl
to the heat for 30 seconds, whisking constantly to insure that the sauce is
fully incorporated.
Set the sauce down over a bowl of ice and whisk to cool quickly.
Refrigerate the sauce, covered, until well-chilled.
Pick over crabmeat to remove any shell pieces. Add the herbs add the herbs
and gently toss, taking care not to break up the crab. Add two or three
heaping tablespoons of the chilled sauce to the crab and gently combine.
Add enough of the fresh breadcrumbs to bind the crab mixture. Check to see
that the mixture is moist (the breadcrumbs will absorb moisture as the crab
mixture sits) and add more sauce or breadcrumbs as needed. Add the white
pepper and taste for seasoning.
Spread Japanese breadcrumbs on a work surface and place ring mold on top.
Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down
to secure crumbs. Remove mold and set crab cakes aside. Repeat until all
crab is used.
Heat 1/4 of the vegetable oil in a large saute pan over medium heat.
Sauteing in batches, brown the crab cakes on both sides, about 2 minutes
per side. Reserve on an ovenproof platter. Place platter in a pre-heated
350 degree oven until heated through, about 5 minutes, and serve.
Converted by MC_Buster.
Per serving: 304 Calories (kcal); 19g Total Fat; (51% calories from fat);
14g Protein; 25g Carbohydrate; 638mg Cholesterol; 2160mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit;
2 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0001
Converted by MM_Buster v2.0n.
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