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- 2014/04/20
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Crab Cakes with Tartar Sauce, Caramelised Onions, Spring mix Salad with Tomatoes, Avocado, and Olives and Venezuelan rice ;)
レシピ
材料・調味料 (8 人分)
- Crab cake
- Crab meat
- 400g
- Cooked potatoes (May queen)
- 4
- Eggs
- 2
- Flour
- Just the does
- Dijon mustard
- 2tsp
- Worcestershire sauce
- 1/2tsp
- Minced onion
- 1/4cup
- Chopped green onion
- 1/4cup
- Chopped celery
- 1/4cup
- Heavy cream
- 2tbs
- Butter
- 2tbs
- Vegetable oil
- 1/4cup
- Salt and pepper
- To taste
- Ritz crackers
- Optional
- Tartar Sauce
- Mayonnaise
- 1cup
- Sweet pickles relish
- 1tbs
- Minced onion
- 1tbs
- Lemon juice
- 2tbs
- Salt and pepper
- To taste
- Caramelised Onion
- Butter
- 100g
- Finely sliced red onion
- 1kg
- Brown sugar
- 100g
- White wine vinegar
- 90-100cc
- Balsamic vinegar
- 1tbs
- Honey
- 1tbs
- Salt
- 1tsp
- Ground black pepper
- 1/2tsp
作り方
- 1
- Crab Cake:
Cut the onions and celery in very small pieces. Cook the onions till the color changes, then add celery and cook for 3 min. Let it cool.
- 2
- First put the unpeeled potatoes in a saucepan with boiling water and salt, and simmer their for exactly 10min. When the potatoes cooked, drain and as soon as they are cool enough to handle, peel off the skins and grate the flesh on the coarse blade of the grater, pushing the potatoes all the way down the length of the grater so that the strips are as long as possible.
- 3
- Now carefully combine the grated potato with the crab mixture, trying not to break up the pieces of potato. Beat the eggs lightly add to the crab mix and potatoes the eggs, mustard, Worcestershire sauce, heavy cream. Season with salt and pepper.
- 4
- Shape the mixture into cakes about 2cm thick. Coat the crab cakes with flour.
- 5
- In a large skillet melt 1 tbs of butter into oil, when the foam subsides, add the crab cakes and cook over moderate heat until golden and crisp, 3min per side. Drain the crab cakes on on paper towels.
- 6
- Tartar Sauce:
In a small bowl mix mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for an hour.
- 7
- Caramelised Onion:
Heat butter in a large heavy pan over medium heat and add the onions. Reduce the heat to low, cover the pan and cook, stirring occasionally, for 30-40min. until the onions are completely wilted and just beginning to colour.
- 8
- Add the sugar and increase the heat. Remove the lid and cook, stirring frequently, for about 30-45min. until the mixture turns dark brown and most of liquid has evaporated.
- 9
- Take the pan off the heat and allow to cool for a few min., then add vinegars( this is important, as adding vinegar to the hot pan will cause it to steam up and evaporate away.) Return to the heat and cook for another 10min. or so, until the mixture becomes thick and gooey, and a spoon drawn across the bottom of the pan leaves a clear track across the base for a couple of seconds.
- 10
- Remove from heat season with honey, the salt and pepper. Spoon into hot sterilised jars and seal.
ポイント
Note for Caramelised onion:
Boil sealed jars in a hot water bath for ten min., ensuring that the lids are covered by at least 2.5cm of hot water.
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もぐもぐ! (9)
いま人気のレシピと料理写真
