Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 stalk lemon grass minced
- 2 c. Whipping cream
- 2 Tbsp. Butter softened
- 1/2 c. Mexican papaya peeled, seeded and diced
- 1 c. Hawaiian papaya peeled, seeded and diced
- 1/2 c. Mango peeled, seeded and diced
- 1/4 x Red onion chopped
- 1 bn Mint leaves minced
- 1 x Lemon-, (juice of) Kosher salt Freshly grnd black pepper
- 1/2 lb Dungeness crab meat picked over
- 1 Tbsp. Ginger root finely grated
- 1 x Green onion finely minced
- 1/3 c. Mayonnaise
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Grated Parmesan cheese
- 2 x Large eggs
- 1 1/2 c. Panko bread crumbs, (Japanese bread crumbs) Oil Hoisin sauce
Direcciones
- LEMON GRASS SAUCE: Simmer lemon grass and whipping cream in saucepan till reduced by 2/3. Whisk in butter till well incorporated. Put in blender and blend till smooth. Strain through fine sieve. Texture should be velvety.
- Set aside.
- MEXICAN PAPAYA SALSA: Combine Mexican and Hawaiian papayas and mango with onion, mint and lemon juice. Season with salt and black pepper to taste.
- Set aside.
- CRAB CAKES: Pick and clean crab meat, discarding shells and cartilage.
- Place crab in medium mixing bowl with ginger root and onion. Add in mayonnaise, mustard, Parmesan cheese and Large eggs. Mix thoroughly. Add in 3/4 c. panko bread crumbs and mix well. Allow 1/4 c. crab meat mix for each cake. Shape into flat patties and dredge in remaining bread crumbs. In a large skillet, heat sufficient oil for frying the cakes to 375 degrees. Fry crab cakes till golden, 4 to 5 min on each side. Remove and drain on paper towels. Place crab cakes over Lemon Grass Cream Sauce and garnish with Mexican Papaya Salsa and streaks of Hoisin sauce.
- Makes 6 servings.
- commented which : " The papaya salsa is also good with other grilled or possibly steamed seafood. He further stated which Mexican papaya is larger and more orange than the Hawaiian papayas traditionally seen in supermarkets. Each has a different flavor as well. Both are sold in most supermarkets."
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 455 | |
| Calories from Fat 293 | 64% |
| Total Fat 33.2g | 42% |
| Saturated Fat 14.28g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 525mg | 22% |
| Potassium 345mg | 10% |
| Total Carbs 25.93g | 7% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.59g | 3% |
| Protein 14.48g | 23% |
