|
|
Article: Recipe of the week: Crab cakes with poached Eggs and wild mushroom sauce
- Article from:
- Deseret News (Salt Lake City)
- Article date:
- March 13, 2009
- Author:
CopyrightCopyright 2009 Deseret News (Salt Lake City). Provided by ProQuest LLC. (Hide copyright information)
|
Crab cakes with poached Eggs and wild mushroom sauce
Ingredients:
Wild mushroom sauce:
4 tablespoons butter
3 cups of wild mushrooms, sliced (shitakes, oysters, and
chantrelles)
3 tablespoons of shallots
1 teaspoon garlic
1/4 vegetable stock
1/4 cup cream
Salt and pepper
Crab cakes:
2 tablespoons butter
2 tablespoons each diced red pepper, onions and celery
2 tablespoons creole spice
1 cup of crab meat
1 egg
Salt and pepper
1/4 cup of flour
2 tablespoons of oil for sauteing
1 tablespoon chopped parsley
Poached eggs:
4 eggs
1 tablespoon white wine vinegar
1 table spoon salt
Mushroom sauce: in a medium sauce pan heat 2 tablespoons of
butter. Add mushrooms and shallots and saut for 3 minutes. ...