Robert de niro's crab cakes/citrus sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Red bell pepper, dice fine |
| ¼ | cup | Onion, dice fine |
| ¼ | teaspoon | Garlic, mince |
| 1 | tablespoon | Butter |
| 1 | Egg yolk | |
| ½ | teaspoon | Mixed dried herbs |
| ½ | teaspoon | Dijon mustard |
| 1 | teaspoon | Lemon juice |
| 1 | dash | Cayenne pepper |
| Tabasco sauce | ||
| 1 | pounds | Crabmeat; pick over, flake |
| ¼ | pounds | Raw salmon, dice |
| Vegetable or peanut oil | ||
| Flour for dredging | ||
| 2 | Whole eggs, beat with | |
| 1 | teaspoon | Water |
| Dry bread crumbs | ||
| BECHAMEL SAUCE | ||
| 3 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1 | cup | Heavy cream |
| CITRUS SAUCE | ||
| 1 | bunch | Basil |
| 1 | bunch | Cilantro |
| ¼ | cup | Orange juice |
| 1 | dash | Lemon juice |
| 1 | dash | White wine vinegar |
| ¼ | teaspoon | Jalapeno, mince |
| 1 | cup | 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 ½ 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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