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| Hundred Corners Crab Cake |
| Yields: 48 Appetizer-size Pieces |
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| Ingredients for Hundred Corners Crab Cake |
3/4 lb Fresh Crabmeat
1 lb Shrimp, peeled and deveined
1/2 cup Fresh Water Chestnuts, finely chopped
6 cups White Bread, cut into cubes with crust
removed (approx. 12 slices)
4 tbsp Scallions, white part, finely chopped
1 tbsp Minced Ginger
3 tbsp Gin
1 tbsp Heavy Cream
2 Egg Whites
2 tsp Unsalted Butter
1/3 tsp Sugar
dash White Pepper
3 qts Corn Oil for deep-frying
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| Method for Hundred Corners Crab Cake |
• Dry shrimp with a towel and purée the shrimp.
• Combine salt, sugar, white pepper, gin, egg
whites, scallion and ginger to shrimp purée;
mix well and refrigerate for 30 minutes.
• Incorporate heavy cream and butter; mix
thoroughly.
• Fold in fresh crabmeat; divide mixture into
48 balls.
• Cover each ball with the bread cubes and
press gently to form small cakes. Cakes can be
refrigerated until ready to deep-fry.
• Deep-fry in 325-degree-F corn oil for 2-3
minutes on each side or until the cakes are
golden brown.
• Remove and place on a paper towel to drain
off excess oil.
• Serve with tomato ginger sauce.
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