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Crab Cakes with Wasabi
Guacamole
Ingredients:
1/4 cup butter
4 whole green onions, thinly sliced
1 celery stalk, finely chopped
1/4 cup all-purpose flour
1/2 cup milk
2 egg yolks
3 cans (120 grams each) crab meat, well drained
1/2 cup fine dry bread crumbs
1 tablespoon finely chopped parsley
1/2 teaspoon dried dill weed
1/3 cup all-purpose flour
1 egg
2 tablespoons water
3/4 cup fine dry bread crumbs
1/4 - 1/3 cup vegetable oil
Wasabi Guacamole
Instructions:
1. Melt butter in large saucepan over medium heat. Add onions and
celery and saute, stirring frequently for about 2 minutes.
2. Sprinkle flour over vegetables and stir over low heat until completely
combined, about 1 minute. Stir in milk and stir constantly until
very thick and smooth, about 1 minute.
3. Remove pan from heat and beat in egg yolks, one at a time. Stir
in well-drained crab meat until evenly distributed. Stir in breadcrumbs,
parsley and dill.
Refrigerate for about 30 minutes or until firm enough to shape into
cakes.
4. Measure flour, egg whisked with water and bread crumbs each into
separate shallow dishes. Take about 1/3 cup crab mixture and form
into a small cake, about 2 inches wide and 3/4 inch thick. Repeat
with remaining mixture.
4. Dip cakes in egg, followed by breadcrumbs, pressing breadcrumbs
firmly into cakes. Set cakes aside in waxed paper.
5. Heat 1/4 cup oil in a large wide frying pan over medium-high
heat. Place cakes in hot oil without overcrowding the pan. Cook
each cake for about 3 minutes per side. Remove with slotted spoon
and drain on paper towels. Add more oil to pan if necessary, then
fry remaining cakes. Serve hot with dollops of wasabi
guacamole and mixed greens with maple-peppercorn
vinaigrette with a side of crusty
white bread (which would have been delicious brushed with
a spicy olive oil and then grilled).
Wasabi
Guacamole
1/2
avacado, mashed
juice of 1/2 lime
1 1/2 teaspoons wasabi paste
1 teaspoon low sodium soy sauce
Mix
all ingredients together; refrigerate until ready to use (will last
2 - 3 days in fridge).
Maple-Peppercorn
Vinaigrette
1 1/2
teaspoon dijon mustard
2 tablespoons red wine vinegar
2 tablespoons mixed peppercorns
1 tablespoon pure maple syrup
1/2 cup extra-virgin olive oil
Whisk
together all ingredients except for the oil. Slowly stream in oil
while continuing to whisk ingredients to emulsify.
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