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One-hundred-corner Crab Cakes

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CATEGORY CUISINE TAG YIELD
Eggs, Meats, Dairy, Grains Cooking liv, Import 1 Servings

INGREDIENTS

1 1 pound loaf thinly sliced
white bread crusts
removed
3/4 lb Shrimp, peeled deveined and
cleaned with salt
3 T Vodka or gin
1 Egg white
1 t Coarse or kosher salt
1/4 t Freshly ground white pepper
2 oz Fresh pork fat, minced by
hand or in a food
processor
1/4 cup or 1/4 cup
heavy
cream
1/3 c Finely chopped fresh water
chestnuts or jicama
2 T Finely chopped cilantro
stems or celery leaves
2 Scallions, white part only
finely chopped
1 T Peeled, grated gingerroot
3/4 lb Fresh crabmeat
About 2 tablespoons olive
oil for dipping
Corn oil for deep-frying
Pineapple Salsa

INSTRUCTIONS

Preheat the oven to 250 degrees.  Cut the bread into 1/4-inch dice and
place on a nonstick baking  sheet. Bake for about 30 minutes, without
turning, or until the bread  is dry, do not let the cubes brown.  Dry
the shrimp well with paper towels, then place in a food  processor. Add
the vodka or gin and puree. Spoon the shrimp puree  into a medium bowl;
set aside.  Lightly beat the egg white with the salt and white pepper
in a small  bowl. Mix into the shrimp puree. Stir in the pork fat or
cream. Add  the water chestnuts or jicama, cilantro stems or celery
leaves,  scallions and gingerroot and mix until thoroughly combined.
Gently fold the crabmeat into the shrimp mixture (the crabmeat should
remain lumpy).  Have the bread cubes ready in a large bowl on one side
of the crabmeat  mixture. Place the olive oil in a small bowl on the
other side. Oil a  tablespoon by dipping it into the olive oil, then
scoop up 1 heaping  tablespoon of the shrimp-crab mixture and place it
on top of the bread  cubes. Repeat, placing 5 or 6 spoonfuls of the
crabmeat mixture on the  bread cubes, spacing them so they do not
touch.  Use your hand to roll each lump of crabmeat into the cubes,
forming a  ball as you work. Gently flatten each ball into a small
cake, about  2-inches in diameter; place the crab cakes on a platter or
a baking  sheet.  Pour about 6 inches of oil into a skillet or fryer
and heat to 325  degrees. Fry the crab cakes in batches until they are
golden, turning  once, for 3 to 4 minutes on each side; do not crowd.
Remove the crab  cakes with a slotted spoon and drain on paper towels.
Serve with Pineapple Salsa.  Yield: 20 to 30 crabcakes  NOTES : Cooking
Live Recipe by: Cooking Live Show #CL8813  Posted to MC-Recipe Digest
V1 #474 by Angele Freeman  <jfreeman@netusa1.net> on Feb 5, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2189
Calories From Fat: 1615
Total Fat: 182.7g
Cholesterol: 928.5mg
Sodium: 5190.3mg
Potassium: 1119mg
Carbohydrates: 46.3g
Fiber: 3g
Sugar: 4.7g
Protein: 69.1g


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