For the Base:
1/2 cups vegetable oil
1 large onion, cut into 1/3-inch diced pieces
1 green pepper cut into 1/3-inch diced pieces
4 large egg yolks
2 TB lime juice
2 TB dijon mustard
1 TB fish sauce
2 tsp tabasco
salt and white pepper
For the cakes:
1 pound lump crab meat
1 TB finely chopped dill
1 TB finely chopped chives
1 TB finely chopped parsley
2 cups gluten free italian bread crumbs
Combine oil, onion, green pepper, and red pepper in a saucepan and bring to a simmer over medium heat until tender (7 minutes)
Meanwhile, combine the egg yolks, lime juice, mustard, fish sauce, tabasco and white pepper in a large stanless steel bowl. I put mine in the Kitchen aid mixer and put it on medium high wisk. Get a Larger bowl ready by putting iced water in it.
When the 7 minute timer goes off on the oil/vegetable mixter that is cooking, Remove the pan from the heat and immediately starts spooning in the hot oil into the egg mixture that is wisking on the kitchen aid. Add one scoop at a time of oil and veggies and let the egg absorb the oil. The heat of the oil will cook the holks as you go. Once it is all in, remove the kitchen aid bowl and put it on top of the iced water bowl, you are doing this to cool down the mixture. Wisk until mixture is at least room temperature.
Put crab in large bowl
Mold the crab cakes. I used my metal food mold
Heat oven to 250 degrees. Heat a film of vegetable oil in a skillet or
Transfer to a cooking stone
For serving: Slice really thin, cucumbers and scallions, place cake on top of them. Dot green tartar and siracha on plate.
The cakes are really good the next day as a sandwich. I heat up the cakes in toaster oven until warm, then put on a bun with lettuce and tartar sauce. Scrumptious.
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