Brunoise red onions and bell peppers by cutting into a julienne (thin strips) and cutting each strip into a tiny dice (pieces should be 2mm or less)
In large bowl, combine crab, onions, bell peppers, lemon juice, mustard, Worcestershire sauce, and Tabasco. Add salt and pepper to taste, little by little.
Using a 6 oz. ice cream scoop, form mixture into balls. Dip each ball in flour, then egg wash, then breadcrumbs. Press each ball into a round cookie cutter to shape into cake.
Heat oil over medium heat in large sautee pan. Sautee cakes about 1 ½ to 2 minutes on each side, until golden. Garnish with chives.
To brunoise red onions, cut onion in half, and then take flakey outer skin off. Then take off one layer of the onion and cut into long thin strips, and then cut into small dice as stated. Trying to cut a large amount into brunoise for such a small recipe would be unnecessary. For the bell pepper, cut off the top and then take a spoon to core out the seeds. Wash under cool water to get remaining little bits. Cut pepper in half length-wise, then half those pieces again to make it easier to cut into long thin strips, then a small dice again.
The crab meat must be dry. There should be no jus at all.
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