o is put the ingredients for the cakes, except the orange juice
-cup muffin pan.
For the nut topping, combine butter
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
For the cakes- Mix the crab, peppers, onion, parsley lightly.
In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
Add to the crab mixture.
Roll in small balls.
Mix the remaining 2 c.
bread crumbs and parsley.
Roll balls in crumbs.
Fry in margarine or butter till brown over med-high heat.
For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
Place in a bowl and add remaining ingredients, stir.
Serve with the cakes.
FOR POLENTA CAKES:
Combine milk, water, cayenne
Set aside ingredients for sauce to be mixed separately.<
For crab cakes:
In a mixing bowl,
For the salmon cakes, boil or steam the potatoes
eserve bacon fat in skillet for potato cakes.
In a large
ray.
To make the cakes, beat the butter, vanilla and
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from
2 larger ones.
For mini cakes you will need a 12
Cakes:.
Have all the ingredients
FOR THE ICE CREAM: Transfer the
ix together the 4 ingredients for the Wasabi Mayonnaise and set
For the Grit Cakes: Roast one poblano pepper over
otatoes & reserve the other half for the sauce.
Chop fish
FOR SALSA: Place all the ingrediens
Mix the ingredients for the mayonnaise and set aside.<
efrigerated).
Place all ingredients for the curry aioli in a