by Jessica
(Lino Lakes, MN)
Chipotle Orange Beurre Blanc
1 shallot minced
1/2 cup white wine
1/4 cup freshly squeezed orange juice
1/2 chipotle pepper in adobo pureed (or a few spoonfuls of just the adobo)
8 tablespoons cold unsalted butter cut into tablespoons
Kosher salt
Combine the shallot, wine and orange juice in a small sauce pan. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the liquids have reduced and the mixture is syrupy. Reduce the heat to low, and add the pieces of butter one at a time, whisking vigorously over the heat and then off the heat for a few moments with each piece. You want to keep the temperature warm enough to emulsify the butter, but not so hot that the sauce comes apart. Once each piece of butter has been added to the sauce, season to taste with salt. The sauce can be kept warm in a mixing bowl over a pot of simmering water or in a thermos.
Crab Cakes
1-1/2 lbs Crab Meat (Preferably King Crab) keep in big chunks (DO NOT SHRED)
1-1/2 cups Panko bread crumbs
1/2 roasted red pepper diced (set aside a small amount to sprinkle for garnish)
3 stalks green onion chopped (set aside a small amount to sprinkle for garnish)
2 Tbsp Dijon Mustard
1 egg
1/4 cup Mayo
Juice of 1/2 Lemon
1 tsp Tarragon
1/4 tsp garlic
Tabasco, Salt and Pepper to Taste
Combine all ingredients, taste and adjust seasoning if need be, let stand for thirty minutes. Form into 3 oz balls, flatten into medallions and coat with bread crumbs, saute with butter until each side is brown.
Makes eight crab cakes.
