1/3 c Sour cream 1 lb Crabmeat
1 Egg; lightly beaten 1 c Plain dry bread crumbs
1 tb Garlic; minced -plus extra for coating
1 ts Ground white pepper 3/4 c Green onions; thinly sliced
1 ts Curry powder -green part only
1 ts Mild red chile powder 6 tb Olive oil
-such as Chimayo Mixed baby salad greens
1/2 ts Salt -about 8 oz
GREEN ONION AIOLI
1 ts Garlic; minced 1/2 bn Green onions; chopped
1 Egg yolk * -about 1/4 cup
1/4 ts Ground dry jalape?o chile 1 c Olive oil
-OR Tabasco sauce Salt and white pepper
1 tb Rice vinegar
Stir together the sour cream, egg, garlic, pepper, curry powder, chile
powder and salt. Add the crab, bread crumbs and green onions; stir
gently to combine. Form into 12 patties about 2? inches across and
3/4 inch thick and coat with breadcrumbs, shaking off excess.
Heat half the olive oil in a large skillet over medium-high heat. Add
half the crab cakes and saut? until golden brown, about 1? minutes
per side. Repeat with remaining olive oil and crab cakes. Arrange the
salad greens on individual plates, top with the crab cakes and pass
the Green Onion Aioli.
Green Onion Aioli:
Combine the garlic, egg yolk, jalape?o, rice vinegar and green onions
in a food processor and process 2 to 3 minutes. With the motor
running, slowly add the olive oil in a thin stream; the mixture will
thicken and emulsify to make a mayonnaise. Add salt and pepper to
taste.
Makes about 1 cup.
Note: as a alternative, omit the egg yolk and olive oil and add the
remaining ingredients to 1 cup prepared mayonnaise.
Simply Seafood Winter 1995
Yields
4 servings
