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Receta Robert De Niro's Crab Cakes/Citrus Sauce
by Global Cookbook

Robert De Niro's Crab Cakes/Citrus Sauce
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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
  •     Tabasco sauce
  • 1 lb Crabmeat, pick over, flake
  • 1/4 lb Raw salmon, dice
  •     Vegetable or possibly peanut oil
  •     Flour for dredging
  • 2 whl Large eggs, beat with
  • 1 tsp Water
  •     Dry bread crumbs
  •     BECHAMEL SAUCE
  • 3 Tbsp. Butter
  • 2 Tbsp. Flour
  • 1 c. Heavy cream
  •     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
  •     Tabasco

Direcciones

  1. 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.
  2. Drizzle with Citrus Sauce and serve with a fruit salsa and fresh veggies.
  3. 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.
  4. Add in Tabasco, salt and pepper.