| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Dairy | 2-tnt, Seafood, 2-rlu | 1 | Servings | |
INGREDIENTS
| 2 | lb | Crab meat; cleaned |
| 2 | tb | Mustard |
| 2 | ts | Worcestershire sauce |
| 1/2 | ts | Cayenne pepper |
| 1 | c | Breadcrumbs |
| 1 | c | Mayonnaise |
| 2 | Serrano pepper; seeded and diced | |
| 1/2 | c | Roasted corn |
| 1/2 | Red bell pepper; diced | |
| 1/2 | Red onion; diced | |
| 2 | tb | Fresh cilantro; minced |
| Salt and pepper | ||
| 1 | c | Chicken stock |
| 1/2 | c | Tequila |
| 1/4 | c | Lime juice |
| 1 | c | White wine |
| 1/4 | c | Heavy cream |
| 2 | lb | Unsalted butter |
| Salt and white pepper |
INSTRUCTIONS
CRAB CAKES TEQUILA LIME BUTTER CRAB CAKES Roast corn in oven. Combine all ingredients except mayonnaise, mustard and crabmeat and mix well. Add crabmeat and toss with mustard and mayonnaise. Form into cakes and brown in skillet. TEQUILA LIME BUTTER Combine all liquids in large pot and reduce to one-quarter of the volume. Cut butter into one-inch squares, and add two cubes at a time to liquid, continually whisking. In blender, pulse three to five times until emulsified. Salt and pepper to taste. NOTES : This is my favorite dish to eat at Backstreet Cafe. Entered 10/5/97 Recipe by: Hugo Ortega, Backstreet Cafe Posted to recipelu-digest Volume 01 Number 164 by Lou Parris <[email protected]> on Oct 25, 1997
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