 |
|
|
|
|
|
|
|
2 onions, diced
Vegetable oil
1 garlic clove, minced
1 tablespoon whole dried thyme
1/4 cup bread crumbs
1 pound lump crabmeat, fresh
1 teaspoon Creole seasoning
2 tablespoons chopped fresh parsley leaves
2 egg yolks
1 tablespoon olive oil
Curry cream sauce, recipe follows
In a saute pan, add the onions and vegetable oil over medium-low heat. Cook the onions until lightly caramelized, about 10 minutes. Remove from the heat and cool slightly. In a large bowl, combine the caramelized onions, garlic, thyme, bread crumbs, crabmeat, Creole seasoning, parsley, egg yolks, and olive and mix to combine, being careful not to break up the crabmeat too much. Form a large, round cake. Preheat a saute pan over medium heat. Add 1 tablespoon of olive oil and heat. Place the cake in the pan and cook until golden brown on both sides, about 4 minutes per side. Remove from the pan and serve with Curry Cream Sauce.
Curry Cream Sauce
1/2 cup heavy cream
1 tablespoon curry powder
Salt and freshly ground black pepper
In a small pot over medium heat, bring the cream to a simmer. Simmer for 7 minutes, to reduce slightly. Add the curry powder, salt, and freshly ground black pepper, to taste. To add a kick: add a shot of your favorite sherry.
Yield: 1 serving
|
Other Recipes from this Episode
|
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
