| 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
<lbparris@earthlink.net> on Oct 25, 1997
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