Subj : BH&G 2858
To   : ALL
From : DAVE DRUM
Date : Sat May 29 2021 11:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crab Cakes w/Corn Relish
 Categories: Seafood, Vegetables, Breads, Chilies, Herbs
      Yield: 12 Servings
 
MMMMM-------------------------CRAB CAKES------------------------------
      1 lb Crabmeat; picked over
    1/2    Red bell pepper; cored,
           - seeded, in pieces
      3    Scallions; trimmed, in
           - pieces
      2 lg Carrots; peeled, in pieces
      2 lg Eggs
    1/3 c  Mayonnaise
    1/2 ts Salt
    1/4 ts Black pepper
      1 ts Chopped fresh tarragon
           - +=OR=+
    1/4 ts Dried tarragon; crumbled
      1 c  Packaged unseasoned bread
           - crumbs
    1/4 c  Vegetable oil

MMMMM------------------------CORN RELISH-----------------------------
      2    Ears corn; kernels only
      1 sm Red onion; chopped
           - +=OR=+
      2    Scallions; trimmed and
           - chopped
    1/2    Red bell pepper; cored,
           - seeded, fine chopped
    1/2 c  Cherry tomatoes; each tomato
           - quartered
      2 tb Fresh lime juice
    1/4 ts Salt
        pn Black pepper
           - hot-pepper sauce
 
  In food processor, combine crabmeat, sweet pepper,
  scallions and carrots. Pulse until all ingredients are
  finely chopped and well combined. Add eggs, mayonnaise,
  salt, pepper and tarragon. Pulse until blended and all the
  ingredients are evenly moistened. Transfer mixture to
  medium-size bowl.
  
  Heat oven to 350ºF/175ºC.
  
  Stir 3/4 cup bread crumbs into crab mixture; place
  remaining crumbs in shallow dish. Shape crab mixture into
  2-1/2-inch patties or cakes, using scant 1/3 cup mixture
  for each (you should have 12 patties). Coat cakes with
  remaining crumbs.
  
  In a large skillet, heat 2 tablespoons oil over
  medium-high heat. Place 6 cakes in the skillet; pan-fry
  for 2 minutes or until lightly browned. Turn cakes over;
  pan-fry for 2 minutes or until lightly browned. Transfer
  cakes to large baking sheet. Heat remaining 2 tablespoons
  oil in skillet. Fry remaining cakes as above. Transfer to
  baking sheet.
  
  Bake crab cakes in 350ºF/175ºC oven for 5 minutes.
  
  CORN RELISH: Meanwhile, in a small bowl, stir together the
  corn kernels, onion, sweet pepper, cherry tomatoes, lime
  juice, salt and black pepper until well blended. Season
  with hot-pepper sauce. Serve the relish with the crab
  cakes.
  
  Family Circle | August 2015
  
  MM Format by Dave Drum - 07 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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