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Christian Delouvrier's Crispy Mini Peeky Toe Crab Cakes with Guacamole and Tomato Beurre Blanc

See full recipe on: Honest Cooking



Ingredients

8 ounces (226.8 g) peeky toe crabmeat (or crabmeat of your choice)
2 tablespoons (29.57 ml) butter
2 tablespoons (29.57 ml) all purpose flour
1/4 cup (2 fl ounces or 59 ml) milk
1 egg yolk
1 teaspoon (4.92 ml) tarragon
Salt to taste
Pinch of piment d�espelette
1 tablespoon (14.79 ml) white onion finely chopped
1 tablespoon (14.79 ml) finely chopped cilantro
1 teaspoon (4.92 ml) finely diced jalapeno pepper
2 medium ripe haas avocados diced
1 tablespoon (14.79 ml) of diced shallots
2 tablespoons (29.57 ml) white wine vinegar
1 1/2 tablespoons (22.18 ml) heavy cream
3 tablespoons (44.36 ml) butter cut into 1-inch (25.4 mm) cubes
3 tablespoons (44.36 ml) diced tomato
3 whole eggs
2 tablespoons (29.57 ml) water
6 tablespoons (88.72 ml) flour
1 1/2 lb (24 ounces or 680.4 g) panko
2 quarts (1.89 l) canola oil

Nutrition 10 servings

Per Serving % Daily Value
Calories 677
Fat 44g 68%
Carbs 57g 19%
Protein 14g 29%
Fiber 5g 20%
Cholesterol 115mg 38%
Sodium 554mg 23%
     
Fat
Carbs
Protein

Preparation






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