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Native Blue Crab Cakes W/ Chimichuri Sauce chicken, native, pork, sauces, shellfish 1/2 cup sunflower seed oil 1/2 cup onion; finely chopped 1/2 cup parsley; finely chopped 1/4 cup cornmeal; yellow, fine grind 6 cup crabmeat; flaked (see note) 1/4 cup lemon juice 1/2 teaspoon sea salt 1/2 teaspoon paprika 1/4 teaspoon white pepper 1/4 cup dill weed; finely chopped 1 cup celery; finely diced 1/2 cup red bell pepper; roasted & 1 . finely chopped 1/4 cup scallion or wild onion 1 . finely diced (use both 1 . white & green parts) 1/2 cup chicken stock 6 eggs; well beaten 1 cup corn oil (for frying) 1 cup cornmeal ----CHIMICHURI SAUCE---- 1/2 cup cilantro; minced 1/2 cup parsley; minced 1/2 cup onion; finely minced 1/2 cup garlic; roasted & minced 1 1/2 teaspoon oregano; finely minced 1 teaspoon cayenne pepper 1/2 teaspoon black peppercorn; cracked 1/2 teaspoon salt 1/4 cup balsamic vinegar 1/4 cup red wine vinegar 1/2 cup olive oil (or more to taste) Note: If desired, crayfish, clams, lobsters or oysters may be substituted. Heat the sunflower seed or peanut oil in a medium cast-iron skillet over medium heat, then quickly saute the onion in the hot oil, stirring often. Add parsley and stir well. Add the 1/4 cup of yellow cornmeal, stirring continually and cooking for 5 minutes. Remove from heat and cool. In a large howl, combine the crabmeat, lemon juice, salt, paprika, white pepper, dill weed, celery, pepper, scallions, chicken stock, and eggs. Blend these ingredients thoroughly, cover, and chill for 3 hours. Heat the corn oil in a large skillet over medium-high heat until hot. Shape the crabmeat mixture into 16 well-proportioned cakes about 3 inches in diameter and about 1 inch thick. Dust each side lightly with the remaining cup of fine cornmeal, and ease the cakes one at a time, without crowding, into the hot oil. Quickly brown them on both sides, cooking for a total of about 15 minutes. Serve hot, garnished with additional green onions (scallions). watercress, dill, and lots of chimichuri sauce below. Makes 16 cakes To Make the Chimichuri Sauce: In a medium glass or ceramic bowl, combine all ingredients, blending thoroughly and adding additional olive oil if needed. Taste the mixture and balance the seasonings, then cover and refrigerate for 2 hours or overnight. Serve cold or at room temperature. May be pureed for a finer sauce or prepared more coarsely for a salsa-like presentation. The additions of l/2 cup roasted pine nuts and 1/2 cup grated Parmesan cheese brings this to the general nature of a cilantro pesto. This concoction should be peppery-spicy! Makes about 2 1/2 cups "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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