[CH] Chipotle Crab Cakes with Tamarind Sauce
kuhlwlf (kuhlwolf@centurytel.net)
Fri, 28 Jul 2006 18:46:13 -0600
Chipotle Crab Cakes with Tamarind Sauce
Serve these as an appetizer topped with the tart-sweet tamarind sauce and
buttery-rich avocado - or the salsa of your choice. Bite-size versions are
great with cocktails. Dungeness crab is a sustainable choice.
Makes about 20 appetizer or 30 cocktail crab cakes
# 1 pound Dungeness crabmeat, picked over
# 1/4 white onion, minced
# 1 celery stalk, finely minced
# 1/4 medium red bell pepper, minced
# 1/4 cup packed cilantro leaves, finely chopped
# Juice of 1 lemon
# 2 teaspoons kosher salt
# 1/4 cup mayonnaise
# 2 eggs, beaten
# 2 tablespoons pureed chipotle chiles
# 1 - 1 1/2 cups homemade bread crumbs, dried out
# Panko bread crumbs (available in Asian markets)
# Oil, for shallow frying
# Tamarind Sauce (see recipe below)
# Diced avocados
In a bowl, combine crab, onion, celery, bell pepper, cilantro, lemon juice,
and salt. Place mixture in a colander or sieve set inside a bowl. Set a
small plate on the crab, weight with a soup can, cover, and refrigerate for
12 to 24 hours to drain.
Transfer to a bowl and stir in mayonnaise, eggs, and chipotles. Add 3/4 cup
of the bread crumbs and toss to combine. The mixture should look moist (not
gummy) and should stick together without crumbling. You may need to add more
bread crumbs, little by little, to achieve the desired texture.
Spread a generous layer of panko on a plate. Scoop out balls of the crab
mixture, using 1/4 cup for appetizers or 1 1/2 tablespoons for cocktail
servings. Drop the balls into the panko. Roll around to coat and press
gently into thick patties. Shake off excess crumbs. (The crab cakes may be
made to this point and refrigerated).
Heat a 12-inch nonstick skillet over medium-low heat. Add enough oil to
generously cover the bottom of the pan 1/8 inch deep (about 1/4 cup). Cook
the crab cakes until crisp and golden brown on both sides and firm. Drain
and keep warm. Serve with a dollop of tamarind sauce and a sprinkle of diced
avocado.
Tamarind Sauce
Tamarind paste may be purchased at Asian and Latin markets. Makes 1 1/2 cups
# 1/2 cup tamarind paste
# 3/4 cup boiling water
# 2-3 tablespoons cold water
# 2 teaspoons brown sugar
# 1/2 teaspoons freshly squeezed lime juice
# 1/4 teaspoon kosher salt
# 1 tablespoon butter
Break tamarind paste into pieces in a small heatproof bowl. Pour on boiling
water, stir to combine, and soak for 30 minutes. Rub the paste through a
coarse sieve to remove the seeds and fibrous strands. You should have about
1/4 cup of tamarind puree.
In a small saucepan, combine tamarind puree, cold water, brown sugar, lime
juice, and salt. Warm over gentle heat; do not boil. Whisk in the butter and
keep the sauce warm until needed.
from "Baja! Cooking on the Edge" - Deborah M. Schneider.