| 3 | 4 | 5 | 6 | 7 |
| 1 | 21 | 42 | 62 | 83 |
|
Crabcakes
2
1
1
1
1
1
1
shallots, chopped
sprig fresh thyme
/4 cup dry white wine
/4 cup white wine vinegar
/2 cup chicken stock
/4 cup lemon juice
/4 cup heavy cream
Fresh lemon juice
salt & pepper
1
2
3
. Place seeded, deveined pepper sections under the broiler until
charred black. Discard skin. Dice pepper small and set aside.
. Heat 1 T butter over medium heat. Saute mushrooms, shallots and
thyme for about 2 mins.
. Add wine, vinegar and stock, cook over high heat until liquids
reduce by 1/2. ~10 mins.
4. Add cream, reduce again by 1/2. ~5 mins.
5. Over low heat, whisk in rest of butter, piece by piece, to make
emulsion.
6. Strain & seasono sauce to taste with lemon juice, salt & pepper.
Fold in diced pepper. Serve warm.
Bon Appetit!
--
mara
http://www.cs.cmu.edu/~mjw/recipes/seafood/crab/crabcakes.html (2 of 2) [12/17/1999 11:53:36 AM]
Page
Quick Jump
|