Yield: 4 servings
|⅓ cup||Sour cream|
|1 \N||Egg; lightly beaten|
|1 tablespoon||Garlic; minced|
|1 teaspoon||Ground white pepper|
|1 teaspoon||Curry powder|
|1 teaspoon||Mild red chile powder such as Chimayo|
|1 teaspoon||Garlic; minced|
|1 \N||Egg yolk *|
|¼ teaspoon||Ground dry jalape¤o chile OR Tabasco sauce|
|1 tablespoon||Rice vinegar|
|1 cup||Plain dry bread crumbs plus extra for coating|
|¾ cup||Green onions; thinly sliced green part only|
|6 tablespoons||Olive oil|
|\N \N||Mixed baby salad greens about 8 oz|
|½ bunch||Green onions; chopped about 1/4 cup|
|1 cup||Olive oil|
|\N \N||Salt and white pepper|
GREEN ONION AIOLI
Stir together the sour cream, egg, garlic, pepper, curry powder, chile powder and salt. Add the crab, bread crumbs and green onions; stir gently to combine. Form into 12 patties about 2« inches across and ¾ inch thick and coat with breadcrumbs, shaking off excess.
Heat half the olive oil in a large skillet over medium-high heat. Add half the crab cakes and saut until golden brown, about 1« minutes per side. Repeat with remaining olive oil and crab cakes. Arrange the salad greens on individual plates, top with the crab cakes and pass the Green Onion Aioli.
Green Onion Aioli:
Combine the garlic, egg yolk, jalape¤o, rice vinegar and green onions in a food processor and process 2 to 3 minutes. With the motor running, slowly add the olive oil in a thin stream; the mixture will thicken and emulsify to make a mayonnaise. Add salt and pepper to taste.
Makes about 1 cup.
Note: as a alternative, omit the egg yolk and olive oil and add the remaining ingredients to 1 cup prepared mayonnaise.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95