Jumbo Lump Crab Cakes With Roasted Corn Sauce
Recipe By : Home Cookin 4.8 (http://www.mountain-software.com) 
Serving Size : 6 Preparation Time :0:00 
Categories : Seafoods 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
2   eggs
2 Tbsp  Mayonnaise
1   red & green bell pepper
3/4 bunch  Chopped green onion tops
1/2 cup  Dry bread crumbs plus more
  for coating
1-3/4 Tbsp  K-Paul's Blackened
  redfish Magic seasoning
2 lb.  Jumbo lump crabmeat
3 Tbsp  Pomace olive oil *
  roasted CORN SAUCE
1 Tbsp  Pomace olive oil
1 cup  Frozen whole-kernel corn
3 Tbsp  Diced yellow onion
3 cup  Chicken stock
1/4 tsp  ;salt
1/8 tsp  White pepper
2 Tbsp  Unsalted butter
  Pomace olive oil is the type often used for cooking when a
  higherquality virgin or extra-virgin olive oil is not required.
CRAB CAKES: Combine eggs, mayonnaise, peppers, green onion, 1/2 cup 
bread crumbs and K-Paul's Magic in large mixing bowl. Fold in crab 
gently and mix well, trying not to break up lumps. 
If mixture seems too wet, add more bread crumbs. 
Preheat oven to 350 F. Form mixture into 2-inch balls (an ice cream 
scoop is a handy tool here). Coat outside of each ball with crumbs and 
form into 2-1/2-inch cakes. Heat oil in medium saute pan; briefly cook 
until both sides of cakes are lightly browned. Place on baking sheet, 
and bake about 12 minutes. Makes 18 cakes, serves 6. 
CORN SAUCE: Heat oven to 375 Place oil, corn and onion on a baking 
sheet, and roast 20 minutes or until dark brown. Remove from oven. 
Bring chicken stock to a boil in a saucepan. Add three-fourths of the 
corn to the stock, and season with salt and pepper. Puree in a blender 
on low speed (because the mixture is hot, you may to do it in 
batches). Add remaining corn to sauce, and stir in butter to finish 
(consistancy should be a little thinner than creamed corn.) 
Dish is pictured served in a shallow soup bowl with the corn sauce 
poured in first and the 3 crab cakes on top with carrot curls 
garnishing the middle space. 
as printed in "Texas" magazine, from the "Bistro Lancaster" 
restaurant, Houston, Tx, Exec Chef Louis Cressy presiding. 
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(ID: 79898) Mirror: rec.food.recipes: Fri, Dec 13, 2002

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