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Receta Crab Po Boys
by Global Cookbook

Crab Po Boys
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Ingredientes

  • 1/4 c. butter
  • 1/3 c. finely minced celery
  • 1/3 c. finely minced green onion
  • 1/3 c. finely minced sweet red pepper
  • 1/3 c. all purpose flour
  • 1 c. lowfat milk, heated
  • 2 x egg, yolks
  • 2 x 7 ounce pkgs. frzn crabmeat, thawed, and, liquid removed
  • 2 Tbsp. minced fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp warm pepper sauce
  • 1/4 tsp pepper Coating
  • 1/2 c. all purpose flour
  • 2 x egg, lightly, beaten
  • 2 c. fresh breadcrumbs vegetable oil, for deep-frying
  • 6 x softcrusted French roll tartar sauce, (recipe follows) tomato, slices shredded lettuce Tartar Sauce
  • 1 c. mayonnaise
  • 1 Tbsp. finely minced green onion
  • 2 tsp chopped gherkin
  • 2 tsp chopped capers
  • 2 tsp minced fresh parsley
  • 2 tsp lemon, juice
  • 1 1/2 tsp sweet pickle, relish

Direcciones

  1. In skillet, heat butter over medium heat; cook celery, onion and red pepper till softened and liquid is released, about 3 min. Sprinkle with flour; cook, stirring often, for 5 min. Pour in warm lowfat milk; cook, stirring constantly, till thickened, about 1 minute. Remove from heat.
  2. Stir in egg yolks, 1 at a time. Stir in crabmeat, parsley, salt, warm pepper sauce and pepper. Let cold.
  3. Coating:Meanwhile, in deep-fryer or possibly large shallow Dutch oven, heat oil to 350 F (180 C) or possibly till 1-inch (2.5 cm) cube of white bread turns golden brown in 1 minute.
  4. Divide crab mix into 12 cakes. Coat each in flour, then in Large eggs, then in breadcrumbs, pressing to adhere all over.
  5. Deep-fry cakes, a few at a time, till golden and crisp, 2 to 4 min. Drain on paper towels. Repeat with remaining crab cakes.
  6. Without cutting all the way through, slice rolls in half horizontally. Scoop out middle part of bread, leaving 1/2-inch (1 cm) border on all sides. Spread tartar sauce on cut sides. Top with tomato slices, shredded lettuce and 2 crab cakes each.
  7. Tartar Sauce:In small bowl, mix together mayonnaise, onion, gherkins, capers, parsley, lemon juice and relish.
  8. (Make-ahead: Cover and chill for up to 3 days.)
  9. Yield: 1 c. (250 mL)