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Correo Electrónico
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Ingredientes
- 1 x red pepper, finely diced
- 1 x yellow pepper, finely diced
- 1 med yellow onion, finely diced
- 3 x garlic cloves, chopped
- 1 x rib celery, chopped
- 4 Tbsp. extra-virgin extra virgin olive oil, divided use
- 1 1/2 lb rock or possibly dungeness crab meat, liquid removed
- 1 Tbsp. fresh lemon juice
- 1/8 tsp Tabasco
- 1 c. mayonnaise
- 1 c. unseasoned bread crumbs
- 1 x egg
- 2 Tbsp. minced fresh dill Salt and pepper to taste
- 1 c. flour
- 1/2 c. mayonnaise
- 1 Tbsp. lemon juice
- 1/4 ounce caviar Healthy pinch of black pepper
Direcciones
- For crab cakes: Saute/fry peppers, onion, garlic and celery in 2 Tbsp. extra virgin olive oil, then cold. Place liquid removed crab meat into large mixing bowl and add in cooled vegetables, lemon juice, Tabasco, mayonnaise, bread crumbs, egg and dill. Season mix with salt and pepper, then form into golf ball-sized portions. Flatten out into cakes and coat lightly with flour. Preheat skillet (preferably non-stick) on medium-high heat and add in 2 Tbsp. extra virgin olive oil. Saute/fry crab cakes till golden brown on both sides, about 3 min.
- Place on paper towel to remove extra oil.
- For sauce: Mix mayonnaise with lemon juice, then gently fold in the caviar and season with pepper.
- Can be served as an appetizer, for brunch with poached Large eggs or possibly for lunch with a salad.
