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| Buttermilk Dungeness Crab Cakes |
| 8-12 Servings |
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| Ingredients: Crab Cakes |
1 onion, chopped fine
2 medium leeks, julienne(white parts only)
1 clove garlic, crushed
1 T olive oil
1 lb Dungeness crab meat
1/8 t curry powder
1/8 t paprika
1/8 t cayenne
1 bay leaf
to taste salt and pepper
2 whole eggs (lightly whisked for egg wash)
1/2 C all purpose flour
1 C panko bread crumbs
oil for deep frying
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| Ingredients: Bechamel Sauce |
1 lb basil
? C all purpose flour
? C butter (unsalted)
1 Q buttermilk
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| Method: Crab Cakes |
| In a pan sauté the onion leeks and garlic with olive oil until translucent.
Lower heat, then add crab meat, paprika, cayenne, bay leaf, salt and
pepper. Thoroughly heat mixture (5 minutes) then incorporate the
béchamel sauce, occasionally stirring for another 5 to 10 minutes
until the excess water is eliminated.
Remove from heat and let stand until the mixture is cooled enough
for handling (15-20 minutes).
Form into 2 3/4 ' discs approximately I" thick.
Dredge the completed discs in flour then the egg wash. Coat well
with panko bread crumbs.
Deep fry at 350° F till light golden brown. Serve. (A citrus sauce is a
possible accompaniment or some salad greens with your favorite
vinaigrette) |
| Method: Bechamel Sauce |
| In a medium heavy saucepan, melt butter over low heat. When butter
starts to foam, add the flour all at once, mixing well with a
wooden spoon.
Cook over low heat 3 to 4 minutes, stirring constantly to incorporate
and cook flour.
Remove pan from heat and let stand, up to 15 minutes.
Meanwhile, in a medium saucepan, scald buttermilk (heating it until
just below boiling point).
Return saucepan with roux to medium-low heat.
Add all of the scalded buttermilk at once (to avoid the formation of
lumps). Simmer, stirring gently with a wooden spoon.
Cook, stirring, over low heat, 15 to 20 minutes, until smooth and
thickened.
Strain sauce through fine-mesh strainer. |
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