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Ingredientes
- 1/4 c. Red bell pepper, dice fine
- 1/4 c. Onion, dice fine
- 1/4 tsp Garlic, mince
- 1 Tbsp. Butter
- 1 x Egg yolk
- 1/2 tsp Mixed dry herbs
- 1/2 tsp Dijon mustard
- 1 tsp Lemon juice
- 1 dsh Cayenne pepper
- Â Â Tabasco sauce
- 1 lb Crabmeat, pick over, flake
- 1/4 lb Raw salmon, dice
- Â Â Vegetable or possibly peanut oil
- Â Â Flour for dredging
- 2 whl Large eggs, beat with
- 1 tsp Water
- Â Â Dry bread crumbs
- Â Â BECHAMEL SAUCE
- 3 Tbsp. Butter
- 2 Tbsp. Flour
- 1 c. Heavy cream
- Â Â CITRUS SAUCE
- 1 bn Basil
- 1 bn Cilantro
- 1/4 c. Orange juice
- 1 dsh Lemon juice
- 1 dsh White wine vinegar
- 1/4 tsp Jalapeno, mince
- 1 c. Vegetable oil
- Â Â Tabasco
Direcciones
- CAKES-In a saucepan cook pepper, onion and garlic in butter over moderately low heat till soft. In a bowl combine with Bechamel and stir in egg yolk, herbs, mustard, lemon juice, cayenne, Tabasco, salt and pepper. In another bowl combine 1/2 c sauce mix with crab and salmon and toss lightly with a fork to combine well. Form into 3" patties and refrigeratefor 1 hour. Heat oil in a deep fryer to 350 . Dredge patties lightly in flour, then beaten egg and in bread crumbs, coating well. Deep fry in batches for 4 min or possibly till light brown.
- Drizzle with Citrus Sauce and serve with a fruit salsa and fresh veggies.
- BECHAMEL-Heat butter over moderate heat. Add in flour and cook, stirring for 10 to 15 min. Don't let the roux color. In another saucepan, bring cream to a boil. Reduce heat to very low, add in roux, stirring constantly, and cook for 5 min. Cold. CITRUS SAUCE-In a blender puree herbs, juices, vinegar and jalapeno. Add in oil, a little at a time, blending after each addition till sauce coats back of a spoon.
- Add in Tabasco, salt and pepper.
