Title: Smoked Corn Crab Cakes with Tequila Lime Butter
Categories: 2-tnt, Seafood, 2-rlu
Yield: 1 Servings

---------------------------------CRAB CAKES---------------------------------
2 lb Crab meat; cleaned
2 tb Mustard
2 ts Worcestershire sauce
1/2 ts Cayenne pepper
1 c Breadcrumbs
1 c Mayonnaise
2 Serrano pepper; seeded and
-diced
1/2 c Roasted corn
1/2 Red bell pepper; diced
1/2 Red onion; diced
2 tb Fresh cilantro; minced
Salt and pepper

----------------------------TEQUILA LIME BUTTER----------------------------
1 c Chicken stock
1/2 c Tequila
1/4 c Lime juice
1 c White wine
1/4 c Heavy cream
2 lb Unsalted butter
Salt and white pepper

CRAB CAKES Roast corn in oven. Combine all ingredients except mayonnaise,
mustard and crabmeat and mix well. Add crabmeat and toss with mustard and
mayonnaise. Form into cakes and brown in skillet.

TEQUILA LIME BUTTER Combine all liquids in large pot and reduce to
one-quarter of the volume. Cut butter into one-inch squares, and add two
cubes at a time to liquid, continually whisking. In blender, pulse three to
five times until emulsified. Salt and pepper to taste.

NOTES : This is my favorite dish to eat at Backstreet Cafe. Entered 10/5/97
Recipe by: Hugo Ortega, Backstreet Cafe

Posted to recipelu-digest Volume 01 Number 164 by Lou Parris
on Oct 25, 1997