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Receta Creole Crab Cakes With Ancho Remoulade
by Global Cookbook

Creole Crab Cakes With Ancho Remoulade
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Ingredientes

  • 1 stalk celery finely minced
  • 1 sm onion finely minced
  • 1 Tbsp. extra virgin olive oil
  • 1 x egg white
  • 1/4 c. mayonnaise
  • 1/2 tsp dry mustard
  • 1/4 tsp garlic pwdr
  • 1/4 tsp onion pwdr
  • 1/4 tsp cayenne pepper
  • 1 1/2 c. soft French bread crumbs
  • 1 1/2 c. cooked or possibly canned crabmeat liquid removed and flaked
  • 3 Tbsp. sweet red pepper finely minced
  • 3 Tbsp. sweet green pepper finely minced
  • 3 Tbsp. extra virgin olive oil finely minced red and green sweet pepper optional ANCHO REMOULADE
  • 1 x dry ancho or possibly chipotle chili pepper
  • 1/4 c. sweet red pepper minced
  • 1/4 x a medium poblano chili pepper seeded and cut up
  • 1 sm garlic clove
  • 2 Tbsp. minced onion
  • 2 x green onions sliced
  • 1/4 c. parsley snipped
  • 2 tsp extra virgin olive oil
  • 1/2 c. mayonnaise
  • 2 tsp balsamic vinegar
  • 1 tsp grnd cumin
  • 1/2 tsp dry mustard
  • 1 dsh black pepper

Direcciones

  1. Prepare Ancho Remoulade:Pour boiling water over dry ancho or possibly chipotle pepper in a bowl; let stand about 5 min to soften. Drain; remove seeds and c. up pepper. Set aside.
  2. Cook sweet pepper, poblano pepper, garlic, onion, green onion, and parsley in oil in a medium skillet over medium heat about 5 min or possibly till tender, stirring occasionally.
  3. Combine ancho or possibly chipotle pepper, cooked vegetable mix, mayonnaise, vinegar, cumin, dry mustard, and grnd pepper in a blender container or possibly food processor bowl. Cover and blend or possibly process until creamy and nearly smooth. Cover and refrigerateseveral hrs or possibly overnight.
  4. Makes about 1 c..
  5. Prepare Creole Crab Cakes:Cook celery and onion in the 1 Tbsp. extra virgin olive oil in a skillet till tender; cold slightly. Combine egg white, mayonnaise, dry mustard, garlic pwdr, onion pwdr, and grnd red pepper in a mixing bowl. Add in celery mix, bread crumbs, crabmeat, and red and green sweet peppers. Mix well. Shape into 12 cakes.
  6. Cook in the 3 Tbsp. extra virgin olive oil in a large skillet for 2 to 3 min on each side or possibly until lightly browned. Serve with Ancho Remoulade. If you like, garnish with finely minced sweet pepper.
  7. Makes 12 cakes.
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