Saturday, November 28, 2009

baked crab cakes w/ cucumber/taragon emulsion

Baked Crab Cakes
1/4 Cup Bread Crumbs
1 Teaspoon Baking Powder
1 Teaspoon Freshly Chopped Parsley
1 Teaspoon Mustard Powder
1/8 Teaspoon Black Pepper
3 Teaspoons Old Bay Seasoning
1 Tablespoon Mayonnaise
2 Tablespoons Melted Butter
1 Teaspoon Worcestershire Sauce
1 Egg
1 Pound Fresh Lump Blue Crab
1.Preheat oven to 375 Degrees F. Grease a baking sheet or line with foil.
2.Combine bread crumbs, baking powder, parsley, mustard powder, pepper and Old Bay Seasoning; set aside.
3.Stir together mayonnaise, butter, Worcestershire Sauce and egg until smooth.
4.Gently fold in crab meat, then gently fold in bread crumb mixture until well blended.
5.Shape mixture into 12 loose, heaping crab cakes and place onto prepared baking sheet.
6.Bake in preheated oven for 15 minutes per side until golden brown.

Cucumber & Tarragon Sauce:
2 sprigs fresh tarragon, use leaves only, discard stems.
2 tbs. fruity olive oil (Spanish, Greek and Turkish Olive Oil)
1/2 c. cucumber water:
•1 English Cucumber, skin on, 1/2 tsp. salt, & Juice of one half lime
•Rough chop cucumber.
•Place in food processor with salt and lime juice.
•Pulse till cucumber bits are the size of rice grains
•Pour pulsed cucumber into a fine strainer positioned over a bowl. Let drain in
refrigerator 3-5 minutes.
•Retain strained water
--Place all ingredients in a blender or food processor and mix till an emulsion forms
(Note: In a blender this will happen in a few seconds; in a processor it might take a few

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1 comment:

Anonymous said...

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