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Smoked Corn Crab Cakes With Tequila Lime Butter

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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Grains, Dairy 2-rlu, 2-tnt, Seafood 1 Servings

INGREDIENTS

2 lb Crab meat, cleaned
2 T Mustard
2 t Worcestershire sauce
1/2 t 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 T 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
2 Recipe by: Hugo Ortega, Backstreet Cafe

INSTRUCTIONS

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  Posted
to recipelu-digest Volume 01 Number 164 by Lou Parris
<lbparris@earthlink.net> on Oct 25, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8807
Calories From Fat: 7529
Total Fat: 856.2g
Cholesterol: 2100.3mg
Sodium: 3556.2mg
Potassium: 1371.6mg
Carbohydrates: 178.5g
Fiber: 8.4g
Sugar: 33.6g
Protein: 36.2g


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