Side Pannel
Robert De Niro's Crab Cakes/citrus Sauce
Robert De Niro's Crab Cakes/citrus Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1/4 c Red bell pepper, dice fine
- 1/4 c Onion, dice fine
- 1/4 ts Garlic, mince
- 1 tb Butter
- 1 Egg yolk
- 1/2 ts Mixed dried herbs
- 1/2 ts Dijon mustard
- 1 ts Lemon juice
- 1 ds Cayenne pepper
- Tabasco sauce
- 1 lb Crabmeat; pick over, flake
- 1/4 lb Raw salmon, dice
- Vegetable or peanut oil
- Flour for dredging
- 2 Whole eggs, beat with
- 1 ts Water
- Dry bread crumbs
- BECHAMEL SAUCE
- 3 tb Butter
- 2 tb Flour
- 1 c Heavy cream
- CITRUS SAUCE
- 1 bn Basil
- 1 bn Cilantro
- 1/4 c Orange juice
- 1 ds Lemon juice
- 1 ds White wine vinegar
- 1/4 ts Jalapeno, mince
- 1 c Vegetable oil
- Tabasco
Directions
CAKES-In a saucepan cook pepper, onion and garlic in butter over
moderately low heat until 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 mixture with crab and
salmon and toss lightly with a fork to combine well. Form into 3"
patties and chill for 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 minutes or until light brown.
Drizzle with Citrus Sauce and serve with a fruit salsa and fresh
veggies.
BECHAMEL-Melt butter over moderate heat. Add flour and cook, stirring
for 10 to 15 minutes. Do not let the roux color. In another saucepan,
bring cream to a boil. Reduce heat to very low, add roux, stirring
constantly, and cook for 5 minutes. Cool. CITRUS SAUCE-In a blender
puree herbs, juices, vinegar and jalapeno. Add oil, a little at a
time, blending after each addition until sauce coats back of a spoon.
Add Tabasco, salt and pepper.
moderately low heat until 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 mixture with crab and
salmon and toss lightly with a fork to combine well. Form into 3"
patties and chill for 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 minutes or until light brown.
Drizzle with Citrus Sauce and serve with a fruit salsa and fresh
veggies.
BECHAMEL-Melt butter over moderate heat. Add flour and cook, stirring
for 10 to 15 minutes. Do not let the roux color. In another saucepan,
bring cream to a boil. Reduce heat to very low, add roux, stirring
constantly, and cook for 5 minutes. Cool. CITRUS SAUCE-In a blender
puree herbs, juices, vinegar and jalapeno. Add oil, a little at a
time, blending after each addition until sauce coats back of a spoon.
Add Tabasco, salt and pepper.
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