Esta es una exhibición prevé de cómo se va ver la receta de 'Dungeness Crab Cakes With Meyer Lemon Aioli' imprimido.

Receta Dungeness Crab Cakes With Meyer Lemon Aioli
by Global Cookbook

Dungeness Crab Cakes With Meyer Lemon Aioli
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • CRAB CAKES
  • 1 lb Crabmeat
  • 1/2 c. Japanese-Style Panko Or possibly Other Dry Breadcrumbs
  • 1 x Egg
  • 1/4 c. Mayonnaise
  • 2 x Scallions,Chopped
  • 1/4 c. Very Finely Chopped Celery
  • 1 Tbsp. Minced Parsley
  • 1 tsp Dry Mustard
  • 1 tsp Grated Lemon Zest
  • 1/2 tsp Salt
  • 1 pch Cayenne AIOLI
  • 1/2 c. Mayonnaise
  • 1 sm clv garlic,Crushed
  • 1 tsp Grated Zest Of A Meyer Lemon*
  • 1 tsp Meyer Lemon Juice*

Direcciones

  1. Mix together the ingredients for the cakes, picking over crab as you add in it to check for shell pcs. Form into patties 1-inch in diameter. Saut in a combination of butter and vegetable oil for about 5 min per side. Or possibly you may arrange cakes on an oiled cookie sheet and bake in a 350( F oven for 10 to 15 min. If you choose this method, it is helpful to sprinkle the cakes with a few more breadcrumbs before baking. Mix together the ingredients for the aioli.
  2. Cover and refrigeratetill ready to use. Top each crab cake with 1/4 tsp. aioli just before serving.*you may substitute regular lemons and juice, but the aioli will be more tangy
  3. Makes 30 pcs recipe