Ingredients

  • 1 tablespoon green onion finely chop
  • 1 tablespoon bell pepper, red finely chop
  • 1 teaspoon garlic minced
  • 2 tablespoons butter, unsalted
  • 2 tablespoons plain flour
  • ¼ cup heavy whipping cream
  • 1 egg yolk lightly beaten
  • 2 tablespoons fresh basil finely chopped
  • 1 tablespoon dijon mustard
  • 1 teaspoon red curry paste
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 8 slices bread cut in 1" cubes
  • ¼ cup fresh chives finely chop
  • ¼ cup parsley finely chop
  • 1 teaspoon black pepper
  • 24 ounces crab claw meat
  • 3 ounces butter, unsalted melted

Directions

1. Put oven rack in middle position and preheat oven to 425*F/210*C/GM7.
2. Sauté green onion, bell pepper and garlic in butter for 1 minute. Add flour and whisk in. Cook for 1 minute. Add cream and bring to a boil, whisking. Reduce heat and simmer for 2 minutes. Remove from heat. Cool for 15 minutes.
3. Combine yolk, basil, mustard, curry paste, lemon juice, and salt. Add to sauce.
4. While sauce is cooling, line a tray with wax paper and butter a shallow baking pan.
5. Pulse bread, chives, parsley and pepper in a food procesor until finely chopped and transfer mixture to a plate.
6. Stir crabmeat into sauce and form into 12 patties, arranging them on tray.
7. Gently coat each cake with crumb mixture and place in baking pan. Drizzle with melted butter and bake until golden and hot, 12 minutes.

Notes
Serving Ideas:Original serves 6.


Categories
Appetizer, hotShellfish
Keywords
Appetizer, hotShellfish
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