[CH] Crab Cakes
Steve Nearman (chiles@flash.net)
Sat, 24 Jun 2000 14:56:57 -0400
Found another goo recipe.
{ Exported from MasterCook Mac }
Crab Cakes with Red Pepper Butter
Recipe By: David Burke at the Park Avenue Cafe in NYC
Serving Size: 4
Preparation Time: 0:00
Categories: Fish And Seafood
Amount Measure Ingredient Preparation Method
2 red pepper roasted
1 tablespoon olive oil, plus more as needed
2 sticks butter, very soft
coarse salt and freshly ground pepper to taste
1 pound white-meat fish like flounder, coarsely chopped
sole or scallops
4 tablespoons chicken broth
3 tablespoons chives chopped
1 pound lump crabmeat shells removed
1 cup cornmeal
cayenne pepper to taste
Combine roasted peppers and tablespoon olive oil in food processor and puree.
Add 1 sticks butter and salt and pepper to taste. and process until smooth.
Roll butter into a cylinder, wrap in plastic and refrigerate.
Put chopped fish in food processor with the chicken broth and puree. Add 1
stick butter gradually and process until combined. Transfer fish puree to a
medium bowl. Add chives, crabmeat, cayenne, salt and ground pepper and mix
thoroughly.
Form mixture into 8 flat cakes. Put cornmeal on a large plate and dip the crab
cakes in the cornmeal to coat lightly.
Heat 1 tablespoon oil in a nonstick pan. Sauté crab cakes, turning
occasionally, until golden brown and cooked through. Meanwhile, in a separate
pan, melt red pepper butter over medium heat. Serve crab cakes drizzled with
melted butter.
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Notes: This dish made us realize that not all crab cakes are alike; these are
better than the rest.
Enjoy the heat,
Steve
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