1/4 c Red bell pepper, dice fine
1/4 c Onion, dice fine
1/4 ts Garlic, mince
1 tb Butter
1 Egg yolk
1/2 ts Mixed dried herbs
1/2 ts Dijon mustard
1 ts Lemon juice
1 ds Cayenne pepper
Tabasco sauce
1 lb Crabmeat; pick over, flake
1/4 lb Raw salmon, dice
Vegetable or peanut oil
Flour for dredging
2 Whole eggs, beat with
1 ts Water
Dry bread crumbs
BECHAMEL SAUCE
3 tb Butter
2 tb Flour
1 c Heavy cream
CITRUS SAUCE
1 bn Basil
1 bn Cilantro
1/4 c Orange juice
1 ds Lemon juice
1 ds White wine vinegar
1/4 ts Jalapeno, mince
1 c Vegetable oil
Tabasco
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 1/2 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings