| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats, Vegetables, Grains, Dairy |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Red bell pepper, dice fine |
| 1/4 |
c |
Onion, dice fine |
| 1/4 |
ts |
Garlic, mince |
| 1 |
tb |
Butter |
| 1 |
|
Egg yolk |
| 1/2 |
ts |
Mixed dried herbs |
| 1/2 |
ts |
Dijon mustard |
| 1 |
ts |
Lemon juice |
| 1 |
ds |
Cayenne pepper |
|
|
Tabasco sauce |
| 1 |
lb |
Crabmeat; pick over, flake |
| 1/4 |
lb |
Raw salmon, dice |
|
|
Vegetable or peanut oil |
|
|
Flour for dredging |
| 2 |
|
Whole eggs, beat with |
| 1 |
ts |
Water |
|
|
Dry bread crumbs |
|
|
BECHAMEL SAUCE |
| 3 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
c |
Heavy cream |
|
|
CITRUS SAUCE |
| 1 |
bn |
Basil |
| 1 |
bn |
Cilantro |
| 1/4 |
c |
Orange juice |
| 1 |
ds |
Lemon juice |
| 1 |
ds |
White wine vinegar |
| 1/4 |
ts |
Jalapeno, mince |
| 1 |
c |
Vegetable oil |
|
|
Tabasco |
INSTRUCTIONS
CAKES-In a saucepan cook pepper, onion and garlic in butter over
moderately low heat until soft. In a bowl combine with Bechamel and
stir in egg yolk, herbs, mustard, lemon juice, cayenne, Tabasco, salt
and pepper. In another bowl combine 1/2 c sauce mixture with crab and
salmon and toss lightly with a fork to combine well. Form into 3"
patties and chill for 1 hour. Heat oil in a deep fryer to 350~.
Dredge patties lightly in flour, then beaten egg and in bread crumbs,
coating well. Deep fry in batches for 4 minutes or until light brown.
Drizzle with Citrus Sauce and serve with a fruit salsa and fresh
veggies.
BECHAMEL-Melt butter over moderate heat. Add flour and cook, stirring
for 10 to 15 minutes. Do not let the roux color. In another saucepan,
bring cream to a boil. Reduce heat to very low, add roux, stirring
constantly, and cook for 5 minutes. Cool. CITRUS SAUCE-In a blender
puree herbs, juices, vinegar and jalapeno. Add oil, a little at a
time, blending after each addition until sauce coats back of a spoon.
Add Tabasco, salt and pepper.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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