posted by luvcookin 07-24-98 9:32 AM
Crab Cakes with Tomato Mustard Coulis
1 1/3 cups Tonato Mustard Coulis (recipe follows)
6 tbs. olive oil, in all
1/3 cup chopped onions
1/4 cup chopped green bell peppers
1/2 tsp. salt
1/4 tsp white pepper
1 tbsp. fresh ground black pepper
3/4 cup chopped green onions, in all
1 tbsp. minced garlic
3 tbsp. Creole seasoning
3 large eggs
2 tsp. Creole mustard or other whole-seed mustard
1 1/4 cups bread crumbs
6 tbsp.coarsely grated fresh parmesan cheese
1 lb. lump crabmeat, carefully picked over for shells and cartilage
2/3 cup all-purpose flour
1/4 cup water
Prepare the Tomato Mustard Coulis, and set aside. This can be served at room temperature.
Heat 3 tbsp. of the oil in a large skillet over high heat. Add the onions, bell peppers, salt, white pepper, and black pepper and saute for 1 minute. Stir in 1/4 cup of the green onions, garlic, and 1 tbsp. plus 1 tsp. Creole seasoning, and cook for 1 minute. Remove the skillet from thehea and turn the vegetables into a bowl.
Whisk 2 of the eggs into the vegetables. Stir in the mustard, 1.4 cup of the bread crumbs, and the Parmesan. Gently fold in the crabmeaat, taking carenot to break up the lumps, and continue to fold it through carefully, intil the
mixrueis well blended. Makes 3 cup.
Combine the four with 1 tsp. Creole seasoning in a bowl and mix well. combine the remainng 1 cup bread crumbs with 1 tbsp Creole Seasoning in another bowl. Whisk the remainng egg with the water in another bowl for an egg wash.
Using your hands, gently form 8 cakes from the crab mixture, packing them firmly but not tightly, so they're not dense and heavy. Thoroughly dredge each crab cake in the flour mixture, then the egg wash, then the bread-crumb mixtue, shaking off any excess flour or crumbs.
Heat the remaning 3 tbsp. oil in a large skillet over high heat. Fry the crab cakes until brown, for about 2 minutes
on each side. Drain them on paper towels.
To serve, spoon about 2 1/2 tablespoons of the coulis into each of 8 plates and top with 1 crab cake. Garnish each plate with a sprinkle of the remaning Creole Seasoning and chopped green onions.
Tomatoe Mustard Coulis:
1.2 cup peeled, seeded, and chopped Italian plum tomatoes
2 tsp. minced shallots
2 tsp. minced garlic
3 tbsp. Crole or other whole-seed mustard
1 tsp. salt
1/2 tsp white pepper
1/2 cup basic chicken stock
1 large egg
1/2 cup olive oil
1/2 tbsp. fresh black pepper
Combine the tomaoes, shallots, garlic, mustard, salt, white pepper, and stock in a nonreactive sucepan over high heat and bring to a boil, stirring occasionally. Cook for 2 minutes, remove from the heat, and allow to cool for about 15 minutes.
Pour the mixture into a food processor or blender, add the egg, and turnon the machine. Stream in the oil and process until fairly smooth, for about 45 seconds. Stir in the black pepper. Serve immediately.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line