Receta Poached Eggs On Crabcakes With Creole Sauce Pt 1

• 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