| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats, Eggs, Seafood | Japanese | Dujour05 | 1 | servings |
INGREDIENTS
| 1/2 | c | Chopped celery |
| 1/4 | c | Chopped green; yellow and Poblano |
| ; chiles | ||
| 2 | tb | Sliced green onions; (scallions) |
| 2 | tb | Diced red onion |
| 2 | tb | Diced yellow onion |
| 1 | tb | Roasted garlic |
| 2 | c | Crushed whole tomatoes |
| 1 | c | Tomato sauce |
| 1 | ts | White sugar |
| 1 | ts | Dark brown sugar |
| 1 | ts | Cane syrup |
| 1/2 | Ts | |
| Molasses | ||
| 1 | ds | Worcestershire sauce |
| 1 | ds | Hot sauce |
| 1/2 | c | Water |
| 1/2 | ts | White pepper |
| 1/2 | ts | Paul Prudhomme's Vegetable Magic |
| 1/2 | ts | Fresh basil; chopped |
| 1/2 | ts | Fresh oregano; chopped |
| 1 | Bay leaf | |
| 1 | tb | File powder |
| Salt | ||
| Freshly ground pepper | ||
| 1 | tb | Diced green onions; (scallions) |
| 1 | tb | Diced red onion |
| 1 | tb | Diced yellow onion |
| 1 | tb | Diced yellow; red, green and |
| ; poblano peppers | ||
| 1 | tb | Creole mustard |
| 1 | ds | Louisiana Hot Sauce |
| 1/4 | ts | Worcestershire Sauce |
| 2 | tb | Medium grated Asiago cheese |
| 2 1/2 | c | Fresh bread crumbs |
| 1 | lb | Lump jumbo crab meat; cleaned |
| 3 | Eggs | |
| 1 | c | Panko; (Japanese bread |
| ; crumbs) | ||
| 2 | Turns fresh ground black pepper | |
| 1 | ts | Paul Prudhomme's Seafood Magic |
| 1 | pn | Crushed red pepper flakes |
| 1 | pn | White pepper |
| 1 | tb | Chopped fresh parsley |
| Canola oil for deep frying | ||
| 10 | Eggs | |
| 2 | qt | Boiling water |
| 2 | ts | White vinegar |
| 2 | tb | Red; yellow and green |
| ; peppers, diced | ||
| ; small | ||
| 2 | tb | Green onion; (scallion) sliced |
INSTRUCTIONS
FOR THE CREOLE SAUCE FOR THE CRABCAKES FOR THE POACHED EGGS FOR THE GARNISH Put the celery, chiles, onions and garlic in a 4-quart saucepan over low heat. Cook 10 to 15 minutes, until softened. Add tomatoes and tomato sauce, sugars, syrups, hot sauces, water and all the spices except the file powder. Return the mixture to the boil, lower heat and simmer it for 30 minutes. Then add the file powder and stir the mixture until it thickens. Season with salt and pepper. For the crabcakes: Pre-heat the oil in a deep fryer to 365 degrees. In a saute pan, add onions, peppers, Creole mustard, hot sauce and Worcestershire sauce. Cook over moderate heat for 10 minutes. Remove contents to a stainless steel bowl. Add Asiago cheese and 1 1/2 cup fresh bread crumbs. Add crabmeat and 1 egg and mix to combine. Form into 10 patties. In a bowl mix together the remaining fresh bread crumbs and the panko. In another bowl, beat together the 2 remaining eggs. Dip a pattie into the beaten eggs, roll it in the bread crumb mixture and then deep fry it until golden brown, about 4 to 5 minutes. Drain on paper towels. Repeat with the rest of the crabmeat mixture. Serve immediately or hold in a 250 degree oven. For the poached eggs: Add the vinegar to the water in a wide, shallow pan. Break the eggs, one at a time, into a small bowl, lower the heat to simmer, and then pour the eggs gently into the water. Let them cook for 2 minutes, remove with a slotted spoon, rest the spoon on a paper towel to absorb the excess water, continued in part 2
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