*  Exported from  MasterCook  *
 
               JUMBO LUMP CRABCAKES, CUCUMBER CARROT SALAD A
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Make the Base:
    1       c            Soy oil
      1/2   c            Chopped onion, small dice
      3/4   c            Chopped peppers (red, green
                         -and yellow), s
    3                    Egg yolks
      1/4   c            Fresh lime juice
      1/4   c            Dijon mustard
      1/2   tb           Tabasco
    1       tb           Vietnamese fish sauce
    1       lb           Jumbo lump crabmeat,
                         -uncleaned
    1 1/2   tb           Each of fresh dill, chives
                         -and parsley, cleaned,
                         Stems
    1 1/2   c            Fresh bread crumbs (crusts
                         -removed)
    1       c            Japanese bread crumbs,
                         -(Panko)
    1       tb           Freshly ground white pepper
    2                    Eggs
                         Vegetable oil for sauting
 
   Method: Pre-heat the oven to 350 degrees. In a sauce
   pan over medium heat, place the oil, onions and
   peppers, and simmer until the vegetables are tender,
   about 7 minutes. Combine the 3 egg yolks, lime juice,
   mustard, Tabasco, fish sauce in a large bowl. Remove
   the oil and vegetables from the heat. Slowly pour into
   the yolk mixture, whisking constantly. Begin by
   pouring with small splashes, incorporating the oil
   completely before adding more. The heat of the oil
   will cook the yolks as you go, and you should end up
   with a hollandaise-like sauce when all the oil has
   been blended. Return the saucepan to the heat for 30
   seconds, whisking constantly to insure that sauce is
   fully incorporated. Set the saucepan down over a bowl
   of ice and whisk to cook quickly. Refrigerate the
   sauce covered, until it is well-chilled. Make the
   Chipotle Sauce: 2 chipotle peppers in 1 tablespoon.
   adobo sauce 1 tablespoon chopped garlic 1 tablespoon
   chopped shallots 1/2 cup of cilantro, washed and
   roughly chopped 1/2 cup seasoned rice vinegar 1 lemon,
   juiced 2 cups soy oil Process all the ingredients,
   except for the soy oil. With the machine running, add
   the oil in a slow stream until the sauce is
   emulsified. Taste. Add more oil if necessary. Reserve.
   Make the crab cakes: Pick over crab meat to remove any
   shell pieces. Add the herbs and gently toss, taking
   care not to break up the crab. Add two or three
   heaping tablespoons of the chilled sauce base to the
   crab and gently combine. Add enough of the bread
   crumbs to bind the crab mixture. Check to see that the
   mixture is moist (the bread crumbs will absorb
   moisture as the crab mix sits) and add more sauce or
   bread crumbs as needed. Add the white pepper and taste
   for seasoning. Form the crab into little cakes, about
   2 inches in diameter. In a separate bowl, beat the
   eggs. One at a time, coat each crab cake with egg.
   Then coat with Japanese bread crumbs. Heat 1/4 of
   vegetable oil in a large saute pan over medium heat.
   SautJing in batches, brown the crab cakes on both
   sides and reserve on a platter. Place in a pre-heated
   350 degree oven for 2-3 minutes to heat through, and
   serve. Make the Nuoc Cham Sauce 2 small cloves garlic,
   peeled and chopped 1 Serrano chiles, seeded and
   chopped 2 tablespoons sugar 1/4 cup rice vinegar 1
   tablespoon lemon juice 1 tablespoon lime juice 1/4 cup
   Vietnamese fish sauce 1/2 cup soy oil 1/2 small red
   onion, peeled and thinly sliced 2 whole medium
   carrots, peeled 1 large turnip, peeled and sliced into
   matchsticks using a mandolin 1 gourmet cucumber,
   scored and split 3 tablespoons fresh mint, chiffonade
   Cut the vegetables and make the salad . Blend salad
   ingredients and toss in 1/2 cup of Nuoc Cham Sauce. To
   Serve: Artfully arrange the salad at one end and two
   crabcakes at the other. Drizzle the Chipotle sauce in
   between the two in a zig zag pattern. Wine Suggestion:
   Sauvignon Blanc. Yield: 12 crabcakes, or 6 first
   course servings. Posted to MC-Recipe Digest V1 #1
   
   Recipe by: CHEF DU JOUR RICK MOONEN SHOW #DJ9321
   
   From: “Ed Bauman” <BIRCHCREEK@msn.com>
   
   Date: Thu, 5 Dec 96 19:56:53 UT
  
 
 
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