Crab cakes with some sort of chive and sour cream sauce?!
Answers: We had this at a very upscale restaurant. Can't find a similar recipe for it on the net. Really would like to find out how to make the sauce.
1 cup sour cream
1 cup mayonnaise
1/2 cup cottage cheese
1/3 cup hot salsa
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1/2 cup plain yogurt
1/4 chopped onion chives
Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Add chopped onion chives. Chill before serving.
If you are not big on the hot taste, you can skip the hot sauce and cayenne pepper. Still delicious though.
Academy Award Crab Cakes
1 lb Dungeness crab meat; picked
-over (lump crab meat is ok)
2 ts Old bay seasoning
1/4 ts Ground thyme
1/2 ts Dry mustard
1/4 ts Ground white pepper
1/4 ts Cayenne pepper powder;
-optional
3 tb Mayonnaise
2 ts Worcestershire sauce
1/4 c Fine dry breadcrumbs;
-unseasoned
1 Egg; beaten
3 tb Sliced green onions or fresh
-cilantro; whichever you
-prefer
2 oz Crab fat; (if available and
-optional)
Instructions:
In a large bowl gently fold all the ingredients together adding the bread
crumbs last. Try not to break the crab meat up into small pieces. Depending
on how moist the crab mixture is you may want to use less. The less bread
crumbs you can use as a binder the better the crab cakes are in my opinion.
I would not add more than a quarter cup. Chill the mixture covered 1 or 2
hours in the refrigerator and they will form a better cake when you are
ready cook them. This is very important. Not only will they form a better
cake but the consistency will be nicer. To cook use enough mixture to form
a large silver dollar sized cake and saute lightly in oil about 1/2 inch
deep ( I prefer a good olive oil ) until golden brown, turning once. These
can be served hot or cold as a main entree or appetizer. Makes about 12
cakes depending on the size.
1 Lemon; Zest of
2 tb Lemon juice
1/2 c Sour cream
1 bn Chives; minced (about 1/4
; cup)
Salt and black pepper to
-taste
. Add
lemon zest and juice and cook for about 1 minute. Add sour cream and chives
and cook just until they are warmed through. Season with salt and pepper to
taste. Serve hot.