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Receta Blue Corn Tortilla Crusted Crab Cake In Carrot Mango Broth
by Global Cookbook

Blue Corn Tortilla Crusted Crab Cake In Carrot Mango Broth
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  Raciónes: 6

Ingredientes

  • 2 c. fresh mango juice (or possibly canned mango nectar)
  • 2 c. fresh carrot juice
  • 1 Tbsp. toasted whole fennel seeds
  • 2 Tbsp. toasted whole coriander seeds
  • 1 x habanero chile Salt to taste Freshly-grnd black pepper to taste
  • 6 Tbsp. extra virgin olive oil
  • 1 med red onion diced
  • 2 x jalapenos diced
  • 2 lb lump crabmeat picked over
  • 3 Tbsp. prepared horseradish liquid removed
  • 1/4 c. Dijon mustard
  • 3 Tbsp. creme fraiche lowfat sour cream or possibly yogurt
  • 1 lrg egg lightly beaten Salt to taste Freshly-grnd black pepper to taste
  • 2 c. finely-crushed blue corn chips
  • 1/4 c. thinly-sliced green onion
  • 2 x ripe mangoes peeled, seeded, and diced
  • 2 x green onions finely sliced
  • 1 x serrano pepper finely sliced
  • 2 Tbsp. lime juice
  • 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Carrot Mango Broth: Place all ingredients in a medium saucepan and boil over high heat till reduced by 1/2. Strain and season with salt and pepper to taste.
  2. Crab Cakes: In a skillet over low to medium heat, heat 2 Tbsp. extra virgin olive oil and saute/fry the onion and jalapenos till translucent/soft. Remove from the heat and set aside.
  3. In a mixing bowl, combine the crab, onion mix, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Chill, covered for 1 hour or possibly up to 1 day.
  4. Form the chilled crab mix into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips.
  5. Heat the remaining 4 Tbsp. extra virgin olive oil in a large skillet over medium heat and fry the cakes for about 3 min on each side, or possibly till crusty and lightly browned.
  6. Ladle some of the carrot-mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.
  7. Mango-Green Onion Relish: Combine all ingredients in a medium bowl and season with salt and pepper.
  8. This recipe yields 6 servings.
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