Tuesday, July 20, 2010

Crab Cakes on Coleslaw Drizzled with Roasted Garlic-Chipotle Catsup

This is one of the recipes I entered into the Gilroy Garlic Cook-Off. I wasn't a finalist but feel free to try it and recommend changes.

Crab Cakes

1 lb. lump crab
1 c. ground popcorn
3 cloves of garlic
1/2 c. mayonnaise
1 t. Old Bay Seasoning
1 t. Worcestershire Sauce
1 large egg
1 T. olive oil

Pop corn with 2 cloves of garlic. After popping, grate one clove of garlic over popcorn. Grind popcorn into course crumbs in food processor using steel blade.

Mix all ingredients gently. Form into patties and refrigerate for one hour. Heat olive oil, saute crab cakes for 4-5 minutes on each side, until lightly browned. Place on coleslaw and drizzle with catsup.


6 c. cole slaw mix
3/4 c. mayo
1/2 t. celery salt
1 T. cider vinegar
Salt and pepper
1 T. Dijon Mustard
1 t. Whole grain mustard
1/4 c. blue cheese

Roasted Garlic-Chipotle Catsup

4 cloves roasted garlic
1 chipotle chile in adobo sauce (not drained)
14.5 oz. of whole tomatoes in juice, drained.
1 T. balsamic vinegar

Preheat oven to 400 degrees. Peel outer skin of head of garlic and cut off 1/2 inch off the top to expose individual cloves. Drizzle cloves with olive oil and cover with aluminum foil. Cook for 35 minutes or until soft.

Bring ingredients to a boil and then simmer over low heat until concentrated. Cool then blend in food processor.

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