Sunday, February 24, 2013

Crab Cakes with Cilantro Pesto

If you already have you crab picked, this makes for a quick and easy dinner. You could save even more time by skipping on making the pesto and just adding equivalent amounts of cilantro, garlic, and pepper to the mix (Or you could make a large batch of pesto for other recipes and to freeze for later). The crab cake mixture is rather moist, so be careful when dredging in flour. The green color of the cakes is a bit odd, but the taste is worth it.

One year ago: Pork Tenderloin with Crusted Mediterranean Herbs
Two years ago: Stir-fried Orange Beef

Crab Cakes with Cilantro Pesto (from Real Thai)
Sweet-Hot Garlic Sauce
1/2 lb cooked lump crabmeat
1/2 lb ground pork
2 tbsp Cilantro pesto
1 egg, beaten
1 tbsp fish sauce
1 tsp soy sauce
1/2 tsp salt
1/4 tsp sugar
1 cup flour
2 tbsp vegetable oil
handful of fresh cilantro
3 fresh red chee fah chilies, cut into long thin strips or 9 long, thin sweet red pepper strips

1. In a medium bowl, gently combine crabmeat, pork, pesto, egg, fish sauce, soy sauce, salt, and sugar. Mix well.
2. Put flour on a plate.
3. Shape crab-pork mixture into small cakes, Dip each cake in flour to lightly coat.
4. Heat oil in a large skillet over medium-high heat. Add crab cakes and saute turning once until golden brown and cooked, 5 minutes per side.
5. Transfer cakes to serving platter and garnish with cilantro and chili. Serve with dipping sauce.

Cilantro Pesto
1 tbsp whole white of black peppercorns
1/2 cup coarsely chopped cilantro roots or leaves and stems
1/2 cup coarsely chopped garlic

1. Grinder peppercorns.
2. Combine pepper, cilantro, and garlic in blender or food processor. Blend until smooth.

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