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Cajun-Style Crab Cakes with Creole Honey-Mustard Sauce
Zutaten für 12 Portionen Menge anpassen
die Zutaten:
Crab Cakes
6 ScheibeWhite bread; crusts removed
eggs
1/4 Tasseheavy cream
1 Esslöffellemon juice
1/2 Teelöffelmustard dry
1 TeelöffelCajun spice mix
 salt
1 Teelöffelgarlic minced
1 x ca. 450 gFresh or thawed frozen crab meat; picked over
green onions finely chopped
Strips smoked bacon; cooked crisp and crumbled
2 TasseDried bread crumbs for coating
 Vegetable oil for frying
Creole Honey-Mustard Sauce
1 Esslöffelvegetable oil
1 EsslöffelCrushed green peppercorns
1 EsslöffelFinely ground black pepper
Shallot minced
1/2 Tassewhite wine dry
2 Esslöffeldijon mustard
2 EsslöffelWhole grain mustard
6 Esslöffelmayonnaise
6 Esslöffelsour cream
1 Esslöffelhoney
die Zubereitung:

The Cakes: Tear up the bread slices and grind in a blender or food prpcessor. Add the eggs, cream and lemon juice to form a heavy batter, then remove to a bowl and add all the remaining ingredients except the the dried bread crumbs, oil, and sauce. Form into small cakes abot 1 to 2 inches in diameter. Carefully coat them with the dried bread crumbs. Heat a large skillet or saute pan with 1/2 inch of vegetable oil over medium heat and fry some of the cakes until golden brown on both sides. Place in a 200 degree oven to keep warm. Repeat until all cakes are fried. Serve warm with Creole honry-mustard sauce. Makes 24 cakes. Serves 12 as an appetizer.

The Sauce: In a small nonreactive saucepan over medium heat, heat the oil and saute the peppercorns, pepper and shallots for about 3 minutes, or until the shallots are translucent. Add the white wine and simmer until the wine has almost completely evaporated. Let cool. Add the remaining ingredients and check the seasoning. Makes about 1 1/2 cups.

can make your own to suit your preference. It usually contains oregano, paprika, cayenne, pepper, onion powder and salt. This dipping sauce will keep up to one week when stored covered in the refrigerator.


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