CRABMEAT HOEZEL
This is from the cookbook-I'll Have What They're Having [Legendary Local Cuisine}It was created by John Hoesel,president of the Pittsburgh and a boyhood friend of his It was first served at the Duquesne Club and the chef, Abel Rene Bomberault and titled Crabmeat Hoesel
Provided by Laury
Categories Crab
Time 1m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
- Add olive oil.
- Stir well.
- Cover and refrigerate 24 hours before using.
- Place the crab meat in a chilled serving dish.
- Make a mound of the crab meat.
- Stir the dressing well.
- Ladle over the crab meat.
- Sprinkle with chives.
- Serve with melba toast.
CRAB CAKE CROQUETTES
Provided by Kelsey Nixon
Categories appetizer
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.
- Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours.
- Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.
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