Jumbo Lump Crabcakes, Cucumber Carrot Salad A
Make the Base: 1 c Soy oil 1/2 c Chopped onion, small dice 3/4 c Chopped peppers (red, green -and yellow), s 3 Egg yolks 1/4 c Fresh lime juice 1/4 c Dijon mustard 1/2 tb Tabasco
Ingredients
- 1/2cup chopped onion, small dice
- 3/4cup chopped peppers (red, green
- 1/4cup fresh lime juice
- 1/4cup dijon mustard
- 1/2tbsp tabasco
- 1tbsp vietnamese fish sauce
- 1lbjumbo lump crabmeat,
- 2eggs
Directions
- 1
Make the Base: 1 c Soy oil 1/2 c Chopped onion, small dice 3/4 c Chopped peppers (red, green -and yellow), s 3 Egg yolks 1/4 c Fresh lime ju
- 2
In a sauce pan over medium heat, place the oil, onions and peppers, and simmer until the vegetables are tender, about 7 minutes
- 3
Combine the 3 egg yolks, lime juice, mustard, Tabasco, fish sauce in a large bowl
- 4
Remove the oil and vegetables from the heat
- 5
Slowly pour into the yolk mixture, whisking constantly
- 6
Begin by pouring with small splashes, incorporating the oil completely before adding more
- 7
The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended
- 8
Return the saucepan to the heat for 30 seconds, whisking constantly to insure that sauce is fully incorporated