Recipe - One-Hundred-Corner Crab Cakes

1 1 pound loaf thinly cut or sliced up
white bread, crusts removed
Three fourths pound Shrimp, peeled, deveined and
cleaned with salt
3 tablespoon Vodka or gin
1 lg Egg white
1 teaspoon Coarse or kosher salt
One fourth teaspoon Freshly ground white pepper
2 ounce Fresh pork fat, minced by
hand or in a food processor
(One fourth cup), or One fourth cup heavy
cream
1/3 cup Finely chopped fresh water
chestnuts or jicama
2 tablespoon Finely chopped cilantro
stems or celery leaves
2 Scallions, white part only,
finely chopped
1 tablespoon Peeled, grated gingerroot
Three fourths pound Fresh crabmeat
About 2 tablespoons olive
oil for dipping
Corn oil for deepfrying
Pineapple Salsa

Preheat the oven to 250 degrees.

Cut the bread into 1/4inch dice and place on a nonstick baking sheet. Bake
for about 30 minutes, without turning, or until the bread is dry, do not
let the cubes brown.

Dry the shrimp well with paper towels, then place in a food processor. Add
the vodka or gin and puree. Spoon the shrimp puree into a medium bowl; set
aside.

Lightly beat the egg white with the salt and white pepper in a small bowl.
Mix into the shrimp puree. Stir in the pork fat or cream. Add the water
chestnuts or jicama, cilantro stems or celery leaves, scallions and
gingerroot and mix until thoroughly combined.

Gently fold the crabmeat into the shrimp mixture (the crabmeat should
remain lumpy).

Have the bread cubes ready in a large bowl on one side of the crabmeat
mixture. Place the olive oil in a small bowl on the other side. Oil a
tablespoon by dipping it into the olive oil, then scoop up 1 heaping
tablespoon of the shrimpcrab mixture and place it on top of the bread
cubes. Repeat, placing 5 or 6 spoonfuls of the crabmeat mixture on the
bread cubes, spacing them so they do not touch.

Use your hand to roll each lump of crabmeat into the cubes, forming a ball
as you work. Gently flatten each ball into a small cake, about 2inches in
diameter; place the crab cakes on a platter or a baking sheet.

Pour about 6 inches of oil into a skillet or fryer and heat to 325 degrees.
Fry the crab cakes in batches until they are golden, turning once, for 3 to
4 minutes on each side; do not crowd. Remove the crab cakes with a slotted
spoon and drain on paper towels.

Serve with Pineapple Salsa.

Yield: 20 to 30 crabcakes

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8813

Posted to MCRecipe Digest V1 #474 by Angele Freeman jfreeman@netusa1.net
on Feb 5, 1997.