Smoked corn crab cakes with tequila lime butter

1 Servings

Ingredients

Quantity Ingredient
2 pounds Crab meat; cleaned
2 tablespoons Mustard
2 teaspoons Worcestershire sauce
½ teaspoon Cayenne pepper
1 cup Breadcrumbs
1 cup Mayonnaise
2 Serrano pepper; seeded and diced
½ cup Roasted corn
½ Red bell pepper; diced
½ Red onion; diced
2 tablespoons Fresh cilantro; minced
Salt and pepper
1 cup Chicken stock
½ cup Tequila
¼ cup Lime juice
1 cup White wine
¼ cup Heavy cream
2 pounds Unsalted butter
Salt and white pepper

Directions

CRAB CAKES

TEQUILA LIME BUTTER

CRAB CAKES Roast corn in oven. Combine all ingredients except mayonnaise, mustard and crabmeat and mix well. Add crabmeat and toss with mustard and mayonnaise. Form into cakes and brown in skillet.

TEQUILA LIME BUTTER Combine all liquids in large pot and reduce to one-quarter of the volume. Cut butter into one-inch squares, and add two cubes at a time to liquid, continually whisking. In blender, pulse three to five times until emulsified. Salt and pepper to taste.

NOTES : This is my favorite dish to eat at Backstreet Cafe. Entered 10/5/97 Recipe by: Hugo Ortega, Backstreet Cafe Posted to recipelu-digest Volume 01 Number 164 by Lou Parris <lbparris@...> on Oct 25, 1997

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