Smoked Corn Crab Cakes with Tequila Lime Butter

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Smoked Corn Crab Cakes with Tequila Lime Butter Ingredients

CRAB CAKES	2 tb Fresh cilantro; minced
2 lb Crab meat; cleaned	Salt and pepper
2 tb Mustard	TEQUILA LIME BUTTER
2 ts Worcestershire sauce	1 c Chicken stock
1/2 ts Cayenne pepper	1/2 c Tequila
1 c Breadcrumbs	1/4 c Lime juice
1 c Mayonnaise	1 c White wine
2 Serrano pepper; seeded and	1/4 c Heavy cream
1/2 c Roasted corn	2 lb Unsalted butter
1/2 Red bell pepper; diced	Salt and white pepper
1/2 Red onion; diced

Instructions for Smoked Corn Crab Cakes with Tequila Lime Butter

CRAB CAKES Roast corn in oven. Combine all ingredients except mayonnaise, mustard and crabmeat and mix well. Add crabmeat and toss with mustard and mayonnaise. Form into cakes and brown in skillet. TEQUILA LIME BUTTER Combine all liquids in large pot and reduce to one-quarter of the volume. Cut butter into one-inch squares, and add two cubes at a time to liquid, continually whisking. In blender, pulse three to five times until emulsified. Salt and pepper to taste. NOTES : This is my favorite dish to eat at Backstreet Cafe. Entered 10/5/97 Recipe by: Hugo Ortega, Backstreet Cafe Posted to recipelu-digest Volume 01 Number 164 by Lou Parris on Oct 25, 1997

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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