Serves 8
CREOLE SAUCE:
1/2 Tbsp butter or margarine
1 small onion, chopped
1 sweet green pepper, chopped
1 cup chicken broth
3/4 cup tomato juice
1 medium tomato, peeled, seeded, and chopped
1 bay leaf
1/2 tsp paprika
1/4 tsp dried thyme leaves
2 Tbsp water
1/2 Tbsp cornstarch
1/2 tsp Tabasco sauce
1/2 tsp creole seasoning
1/8 tsp salt
1/8 tsp ground red pepper.
CRAB CAKES:
1 lb lump crabmeat (cleaned to remove bits cartilage)
1/3 cup mayonnaise
1/3 cup fresh, French bread crumbs
2 Tbsp finely chopped sweet green pepper
2 Tbsp finely chopped scallions
1 large egg
1 Tbsp Worcestershire sauce
1 tsp Tabasco sauce
2 tsp creole seasoning
1/3 cup packaged unseasoned bread crumbs
2 Tbsp butter.
ALSO:
16 poached eggs
8 scallion tops cut into thin shreds for garnish.
TO PREPARE the Creole Sauce: In 2 quart saucepan, melt
butter. Add onion and pepper; saute until onion is
translucent. Add chicken broth, tomato juice, tomato, bay
leaf, paprika, and thyme. Heat to boiling over medium high
heat. Reduce heat to low and simmer, stirring occasionally,
45 minutes. Remove and discard bay leaf. In small bowl,
stir together water and cornstarch until smooth. Add
cornstarch mixture, Tabasco, creole seasoning, salt, and
red pepper to tomato mixture; cook, stirring occasionally,
10 minutes. Keep warm.
TO PREPARE the Crab Cakes: In large bowl, combine
crabmeat, mayonnaise, fresh bread crumbs, green pepper,
scallions, egg, Worcestershire, Tabasco sauce, and creole
seasoning. Form crab mixture into eight 3 inch balls.
Flatten balls to 1/2 inch thickness. Coat flattened balls
with packaged bread crumbs. In large skillet, melt butter
over medium heat. Saute crab cakes until browned on both
sides and cooked through- about 7 minutes.
To serve, place 1 crab cake on each serving plate. Place
2 poached eggs along side each crab cake. Ladle some creole
sauce onto eggs. Garnish with scallions.
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& Ms. /\/\ | /-\ /\/\ |
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