Difficulty: Easy
Ingredients
3/4 lb. Lump Crab meat
1 cup panko bread crumbs
1/2 cup green peppers diced small
1/4 cup roasted red pepper diced small
1/2 cup red onion diced small
3/4 cup mayonnaise
1 egg, beaten
2 green onions, minced
hot sauce, to taste
1 tbsp fresh lemon juice
1/2 tsp curry powder
salt
pepper
oil for frying
For Mango Salsa:
1 mango, peeled, pitted and diced
1 red onion, diced
3 tablespoons chopped fresh cilantro
1 lime, juiced
Minced jalapeno, (optional)
Pigeon Peas With RiceDirections
Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, red onions, green peppers, lemon juice, curry and hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes or 8 medium size cakes. Refrigerate for 30 minutes.
Meanwhile, in a small bowl combine the diced mango, onion, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side. Top with salsa.
Ingredients
1/4 cup butter
2 ounces sliced bacon, diced
1 large red onion, diced
1/2 cup green onions chopped
1 large tomato, diced
1/2 (6 ounce) can tomato paste
1 tablespoon ketchup
salt
pepper
1 (15 ounce) can pigeon peas, drained
1 2/3 cups chicken stock
1 1/2 cups uncooked long-grain white rice
1 sprig fresh thyme, chopped
Directions
Melt butter in a large, heavy saucepan over medium high heat. Place bacon in the saucepan, and cook until evenly brown. Stir in onion, and cook until tender. Mix in tomato, tomato paste, green onion and ketchup. Season with salt and pepper. Reduce heat to low, and continue cooking about 15 minutes.
Stir pigeon peas, stock, rice, and thyme into the saucepan. Bring to a boil, cover, and reduce heat. Cook 40 minutes on low, or until all liquid is absorbed. Fluff rice with a fork.
Serves 4
No comments:
Post a Comment