Mock Crab Cakes with Red Pepper Coulis Recipe
Posted on 4th of August, 2011 by Lévana
Crab cakes and other seafood goodies were always verboten in the world of kosher dining as well as that of all diners who frown at eating seafood, until some inspired professional foodie recreated the texture and flavor with a plain-vanilla-type fish called pollock. It is processed minimally, so I have no trouble using it. Mock shrimp, I’m told, is not nearly as good as its genuine cousin, but it still does a pretty good job when combined with other ingredients for a soup, salad, or stew.I don’t think you will find more than a handful of fried dishes in this whole book, only those very few dishes whose flavor or texture would be compromised by cooking them any other way, and this is one of them. Guess what? I risked freezing a couple of these cakes, just to see what happens, and they were perfect! YAY!
Ingredients: Vegetable oil for frying 1 small onion, quartered 1 small bunch flat parsley 1½ pounds mock crab, thawed ½ cup fresh bread crumbs (from any plain loaf, including gluten-free) ½ cup flour, any flour 2 eggs (only if you are restricted: use ½ cup flax mixture, page 224) 2 tablespoons dashi powder (settle for salt to taste) Ground pepper to taste 1 tablespoon paprika Zest of 1 lemon Instructions: Heat the oil in a large skillet, to come up about ½ inch. Keep the temperature at medium, not smoking, hot. In a food processor, finely grind the onion and parsley. Add the fish and pulse until you obtain a minced mixture. Don’t process longer, or you might lose the texture. Transfer to a bowl and add all remaining ingredients. Combine thoroughly. Add a little more bread crumbs if necessary to make the batter adhere. Form round patties about 1 inch thick and throw them in the skillet without crowding. Fry about three minutes on each side until golden. Transfer to a platter lined with paper towels to absorb excess oil. Serve hot with the red pepper coulis (recipe follows) Makes 8 servings.
Red Pepper Coulis: Pronounced Coo-lee, a fancy French word that just means a thick uncooked sauce (sounds more intriguing in French, now, doesn’t it?) Raw and bold and exuberant, perfect with plain cooked fish and chicken, fish cakes and terrines, even as a spread for sandwiches.
Ingredients: 2 red peppers, seeded and cut in chunks ½ cup basil leaves, packed 2 large cloves garlic ½ cup olive oil 2 tablespoons paprika Salt and pepper to taste Bottled hot sauce to taste Instructions: Purée all ingredients in a food processor a full minute until perfectly smooth. Makes 2 cups. Store refrigerated in a glass jar. Variation: Tomato coulis: Substitute 4 plum tomatoes for the peppers, and proceed just as above.