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Title: Native Blue Crab Cakes W/ Chimichuri Sauce
Categories: Amerind Shellfish Sauce
Yield: 8 Servings
| 1/2 | c | Sunflower seed oil |
| 1/2 | c | Onion; finely chopped |
| 1/2 | c | Parsley; finely chopped |
| 1/4 | c | Cornmeal; yellow, fine grind |
| 6 | c | Crabmeat; flaked (see note) |
| 1/4 | c | Lemon juice |
| 1/2 | ts | Sea salt |
| 1/2 | ts | Paprika |
| 1/4 | ts | White pepper |
| 1/4 | c | Dill weed; finely chopped |
| 1 | c | Celery; finely diced |
| 1/2 | c | Red bell pepper; roasted & |
| . finely chopped | ||
| 1/4 | c | Scallion or wild onion; |
| . finely diced (use both | ||
| . white & green parts) | ||
| 1/2 | c | Chicken stock |
| 6 | Eggs; well beaten | |
| 1 | c | Corn oil (for frying) |
| 1 | c | Cornmeal |
| CHIMICHURI SAUCE | ||
| 1/2 | c | Cilantro; minced |
| 1/2 | c | Parsley; minced |
| 1/2 | c | Onion; finely minced |
| 1/2 | c | Garlic; roasted & minced |
| 1 1/2 | ts | Oregano; finely minced |
| 1 | ts | Cayenne pepper |
| 1/2 | ts | Black peppercorn; cracked |
| 1/2 | ts | Salt |
| 1/4 | c | Balsamic vinegar |
| 1/4 | c | Red wine vinegar |
| 1/2 | c | Olive oil (or more to taste) |
Note: If desired, crayfish, clams, lobsters or oysters may be substituted.
Heat the sunflower seed or peanut oil in a medium cast-iron skillet over medium heat, then quickly saute the onion in the hot oil, stirring often. Add parsley and stir well. Add the 1/4 cup of yellow cornmeal, stirring continually and cooking for 5 minutes. Remove from heat and cool.
In a large howl, combine the crabmeat, lemon juice, salt, paprika, white pepper, dill weed, celery, pepper, scallions, chicken stock, and eggs. Blend these ingredients thoroughly, cover, and chill for 3 hours.
Heat the corn oil in a large skillet over medium-high heat until hot. Shape the crabmeat mixture into 16 well-proportioned cakes about 3 inches in diameter and about 1 inch thick. Dust each side lightly with the remaining cup of fine cornmeal, and ease the cakes one at a time, without crowding, into the hot oil. Quickly brown them on both sides, cooking for a total of about 15 minutes. Serve hot, garnished with additional green onions (scallions). watercress, dill, and lots of chimichuri sauce below.
Makes 16 cakes
To Make the Chimichuri Sauce: In a medium glass or ceramic bowl, combine all ingredients, blending thoroughly and adding additional olive oil if needed. Taste the mixture and balance the seasonings, then cover and refrigerate for 2 hours or overnight. Serve cold or at room temperature. May be pureed for a finer sauce or prepared more coarsely for a salsa-like presentation. The additions of l/2 cup roasted pine nuts and 1/2 cup grated Parmesan cheese brings this to the general nature of a cilantro pesto. This concoction should be peppery-spicy!
Makes about 2 1/2 cups "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor
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