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Sep. 30th, 2006 01:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
weaktwosToday's plan features goofing around with the drums and making crab cakes.
In particular, I will be making coconut crab cakes.
2 tablespoons canola oil
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 pound lump crabmeat
1/2 cup unsweetened shredded coconut
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper
1/2 cup all-purpose flour
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Coconut Basil Mayonnaise, recipe follows
Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. Add salt and pepper, to taste. Form into 2-inch diameter cakes.
Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and saute the crab cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives. Serve with coconut basil mayonnaise.
Coconut Basil Mayonnaise:
1 cup mayonnaise
1/3 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon basil leaves, chopped
1 teaspoon chili garlic paste
Salt and pepper
Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared a day ahead, covered and refrigerated. Bring to room temperature before serving.
But I also wanted to try a sweet/spicy sauce to go with these crab cakes as an alternative to the Coconut Basil Mayonnaise. I surfed the net and couldn't quite find a recipe that spoke to me, so I winged this part entirely. We'll see how they go with the cakes later.
Here's what the experimental sauce consists of:
1 cup of water
1 cup of sugar
1 mango, pureed
1 jalapeno pepper, pureed
1 tablespoon lime juice
1 tablespoon shredded coconut
So, I pureed the pepper and mango together, then mixed all the other incredients together with the puree in a saucepan and boiled it for about 15-20 minutes until the sauce was thickened. When I tasted it, I had the desired sweet 'n heat combo I was looking for. The spice isn't overpowering, in my opinion.
I'll actually make the crab cakes later on. If the band gets together tonight, I'm bringing that. If we don't, guess who has a lot of crab cakes at her house?
In particular, I will be making coconut crab cakes.
2 tablespoons canola oil
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 pound lump crabmeat
1/2 cup unsweetened shredded coconut
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper
1/2 cup all-purpose flour
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Coconut Basil Mayonnaise, recipe follows
Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. Add salt and pepper, to taste. Form into 2-inch diameter cakes.
Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and saute the crab cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives. Serve with coconut basil mayonnaise.
Coconut Basil Mayonnaise:
1 cup mayonnaise
1/3 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon basil leaves, chopped
1 teaspoon chili garlic paste
Salt and pepper
Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared a day ahead, covered and refrigerated. Bring to room temperature before serving.
But I also wanted to try a sweet/spicy sauce to go with these crab cakes as an alternative to the Coconut Basil Mayonnaise. I surfed the net and couldn't quite find a recipe that spoke to me, so I winged this part entirely. We'll see how they go with the cakes later.
Here's what the experimental sauce consists of:
1 cup of water
1 cup of sugar
1 mango, pureed
1 jalapeno pepper, pureed
1 tablespoon lime juice
1 tablespoon shredded coconut
So, I pureed the pepper and mango together, then mixed all the other incredients together with the puree in a saucepan and boiled it for about 15-20 minutes until the sauce was thickened. When I tasted it, I had the desired sweet 'n heat combo I was looking for. The spice isn't overpowering, in my opinion.
I'll actually make the crab cakes later on. If the band gets together tonight, I'm bringing that. If we don't, guess who has a lot of crab cakes at her house?
