Killer Crab Cakes And Bitter Salad With Sweet Red Pepper Dressing Food

CRAB CAKES WITH HERB SALAD

Steps:

• Make the crab cakes: Place half of the cracker crumbs in a large bowl. Drizzle in the egg, then stir in the mayonnaise, Worcestershire sauce, lemon juice, parsley, celery leaves, celery seeds, mustard powder, chili powder, 1/2 teaspoon salt, and pepper to taste. Gently fold in the crabmeat. Form into six 3-inch-wide patties (about 1/2 cup crab mixture each). Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges. Transfer to a baking sheet. Cover and refrigerate until firm, 2 to 6 hours.
• Make the sauce: Mix the mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce and scallions in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Position a rack in the upper third of the oven and preheat to 450 degrees F. Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes.
• Meanwhile, make the salad: Gently toss the lettuce, endive, tomatoes, celery, scallions, chervil and parsley in a large bowl; drizzle with the olive oil, season with salt and pepper and toss again. Serve with the crab cakes and sauce.

CRAB CAKES WITH ROASTED RED PEPPER SAUCE

Steps:

• Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
• For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
• Serve crab cakes with sauce and lemon wedges.

SALT AND PEPPER RED CRAB: CUA RANG MUOI

Steps:

• For the seasoning mix: In a bowl, mix salt, white pepper, sugar, and five spice pepper together.
• To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep, or submerge them in an ice bath for 5 minutes.
• Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain.
• Place the crab on its stomach and chop the crab in 1/2 with a heavy cleaver.
• Now chop each 1/2 into 4 pieces, chopping each piece after each leg.
• With the back of the cleaver gently crack each claw - this makes it easier to extract the meat.
• Heat the oil in a wok to 400 degrees F/200 degrees C, or until a cube of bread dropped into the oil browns in 5 seconds.
• Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown.
• Remove from the wok and drain on kitchen paper towels. Remove the oil, reserving 2 tablespoons, and clean the wok.
• Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant.
• Return the crab to the wok and toss all ingredients together well, adding the salt and pepper seasoning mix to taste.
• Serve with jasmine rice and finger bowl.