Crab Cakes 1 lb Jumbo lump blue crab meat ¾ c Panko crumbs 3 tbsp Flour ¼ c Mayonnaise 4 Green onions, thinly sliced ¼ c Flat leaf parsley, thinly chopped 2 Cloves of garlic, minced 1 Large egg, lightly beaten 2 tsp Sriracha Sauce 2 tbsp Unsalted Butter ¼ c Olive Oil Salt & pepper to taste Pick over crabmeat to remove any shell or cartilage, keeping chunks together. In a large bowl, combine all ingredients except butter and olive oil. Mix crabmeat, don’t over mix. Shape mixture into b all like cakes, cover, and refrigerate for 1 hour. Preheat pan, add butter and olive oil. Place crab cakes and cook till brown on both sides. Key Lime Mustard Sauce 1 c Mayonnaise 1 tsp Sugar 2 tbsp Dijon Mustard 2 tbsp Key Lime Juice 3 Dashes of Tabasco sauce Salt & pepper to taste Combine all ingredients, mix well & chill. 38 | PENSACOLA MAGAZINE 5 lbs. fresh fish (snapper, grouper, trigger or other white, flaky fish) 4 cups tomatoes, diced 2 red onions, diced 1 cup sweet peppers (red, yellow, orange), diced 4 jalapenos, very finely diced 1 bushel cilantro, chopped Juice of 4 limes Juice of 4 lemons 1 cup orange juice (with pulp) 1 cup red wine vinegar 2 tablespoons Sambal (red chili garlic paste) 1 to 2 tablespoons salt & pepper (to taste) Cut, dice and squeeze all the vegetables and citrus as directed. Mix with red wine vinegar, orange juice and Sambal. If you like more spice, add extra Sambal to taste at this time (but add sparingly-a little goes a long way). Take the mixture and pour into 2 or 3 gallon Ziploc bags. Clean the fish and remove all the blood lines, bones and skin. Cube into 1/2-inch cubes. Divide the fish evenly into the Ziploc bags. Distribute ingredients evenly by gently squeezing and turning the bags. Refrigerate. The citrus in the mixture will cook the fish. The ceviche will be ready to eat within an hour or two. It can be served right out of the bag, or as a beautiful dish served over baby arugula or spring mix in a martini glass or glass bowl. Add plantain chips, fried wontons or crackers for an accompaniment. ���������������������������������� �������������������������������������������� ���������������������������� �������������������������� ���������������������������������������� ������������������������������������
19064BP
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