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Receta Poached Eggs On Crabcakes With Creole Sauce Pt 1
by Global Cookbook

Poached Eggs On Crabcakes With Creole Sauce Pt 1
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Ingredientes

  • 1/2 c. Minced celery
  • 1/4 c. Minced green, yellow and Poblano chiles
  • 2 Tbsp. Sliced green onions, (scallions)
  • 2 Tbsp. Diced red onion
  • 2 Tbsp. Diced yellow onion
  • 1 Tbsp. Roasted garlic
  • 2 c. Crushed whole tomatoes
  • 1 c. Tomato sauce
  • 1 tsp White sugar
  • 1 tsp Dark brown sugar
  • 1 tsp Cane syrup
  •     Molasses
  • 1 dsh Worcestershire sauce
  • 1 dsh Warm sauce
  • 1/2 c. Water
  • 1/2 tsp White pepper
  • 1/2 tsp Paul Prudhomme's Vegetable Magic
  • 1/2 tsp Fresh basil, minced
  • 1/2 tsp Fresh oregano, minced
  • 1 x Bay leaf
  • 1 Tbsp. File pwdr
  •     Salt
  •     Freshly grnd pepper
  • 1 Tbsp. Diced green onions, (scallions)
  • 1 Tbsp. Diced red onion
  • 1 Tbsp. Diced yellow onion
  • 1 Tbsp. Diced yellow, red, green and poblano peppers
  • 1 Tbsp. Creole mustard
  • 1 dsh Louisiana Warm Sauce
  • 1/4 tsp Worcestershire Sauce
  • 2 Tbsp. Medium grated Asiago cheese
  • 2 1/2 c. Fresh bread crumbs
  • 1 lb Lump jumbo crab meat, cleaned
  • 3 x Large eggs
  • 1 c. Panko, (Japanese bread crumbs)
  • 2 x Turns fresh grnd black pepper
  • 1 tsp Paul Prudhomme's Seafood Magic
  • 1 pch Crushed red pepper flakes
  • 1 pch White pepper
  • 1 Tbsp. Minced fresh parsley
  •     Canola oil for deep frying
  • 10 x Large eggs
  • 2 quart Boiling water
  • 2 tsp White vinegar
  • 2 Tbsp. Red, yellow and green peppers, diced small
  • 2 Tbsp. Green onion, (scallion) sliced

Direcciones

  1. Put the celery, chiles, onions and garlic in a 4-qt saucepan over low heat. Cook 10 to 15 min, till softened. Add in tomatoes and tomato sauce, sugars, syrups, warm sauces, water and all the spices except the file pwdr. Return the mix to the boil, lower heat and simmer it for 30 min. Then add in the file pwdr and stir the mix till it thickens.
  2. Season with salt and pepper.
  3. For the crabcakes:Pre-heat the oil in a deep fryer to 365 degrees. In a saute/fry pan, add in onions, peppers, Creole mustard, warm sauce and Worcestershire sauce. Cook over moderate heat for 10 min. Remove contents to a stainless steel bowl. Add in Asiago cheese and 1 1/2 c. fresh bread crumbs. Add in crabmeat and 1 egg and mix to combine. Form into 10 patties.
  4. In a bowl mix together the remaining fresh bread crumbs and the panko. In another bowl, beat together the 2 remaining Large eggs. Dip a pattie into the beaten Large eggs, roll it in the bread crumb mix and then deep fry it till golden, about 4 to 5 min. Drain on paper towels. Repeat with the rest of the crabmeat mix. Serve immediately or possibly hold in a 250 degree oven.
  5. For the poached Large eggs:Add in the vinegar to the water in a wide, shallow pan. Break the Large eggs, one at a time, into a small bowl, lower the heat to simmer, and then pour the Large eggs gently into the water. Let them cook for 2 min, remove with a slotted spoon, rest the spoon on a paper towel to absorb the excess water,
  6. continued in part 2