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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
Crab Cakes with Charred Corn and Tomato Salsa and Poblano Aioli Recipe
Brought to you by Fairview Inn
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Ingredients: 1 LB. Crab Meat, Lump 1/4 C Mayonnaise 1 Egg, Beaten 1 T Creole mustard 1 T Lemon Juice, Fresh 2t Old Bay Seasoning 1 T Cilantro, Minced 1 t Garlic, minced 2 t Shallots, finely chopped 1 T Horseradish 2T Yellow & Red Bell Pepper Diced Dash of Hot Sauce Salt & Pepper to Taste Panko Bread crumbs to bind about 1/2 cup or more Charred Corn and Tomato Salsa: 4 ears of Yellow Sweet Corn 1 C Roma Tomatoes, Diced 1 Shallot, Small Diced 1 t Garlic, Minced 2 t Apple Cider Vinegar 2 T Olive Oil 2 T Cilantro, Chopped Salt and Pepper to Taste Poblano Aioli: 2 Poblano Peppers 1T Lime Juice 1T Garlic 1T Shallots 2T Cilantro 2C Mayonnaise Salt and Pepper Instructions: Mixed everything in a large stainless steel bowl, except for breadcrumbs. Add the panko last. Form into 4 ounce cakes; lightly dredge in cornmeal and saute, with a little olive oil over medium heat. Brown on each side and finish in the oven at 400 degrees for 5 minutes. Charred Corn and Tomato Salsa: Shuck and clean the corn, roast the corn over an open flame. Gas Stovetop, Grill, etc. Place the corn into a zip lock bag to "sweat" for 30 minutes. In the mean time mix the remaining ingredients into a stainless bowl. Scrape the Corn with a knife off the cobb, add the corn to the tomato mixture and mix well. Poblano Aioli: Prepare the peppers the same as the corn. Peel the skins off and place in a food processor, along with everything else. And pulse still smooth. Place the corn relish around a small plat, some baby spinach in the middle and the crab cake on top of the spinach. Place 1 tablespoon of aioli on top of crab cake. |
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