Crab Cake Media Noche
From zarbizarre 16 years ago
- 15 minutes to make
- Serves 4
This twist on the classic Cuban "Media Noche" Sandwich is delicious. That's about the best way for me to describe it :)
Ingredients
- For the crab Cakes: shopping list
- 1 pound backfin lump blue crab meat, picked thru to remove bits of shell shopping list
- 2 strips of bacon, finely chopped shopping list
- 2 tablespoons minced shallots shopping list
- 1/2 red bell pepper, cored, seeded and finely chopped shopping list
- 1/2 green bell pepper, cored, seeded and finely chopped shopping list
- 1 rib of celery finely chopped shopping list
- 1 clove of garlic minced shopping list
- 1/4 cup minced fresh herbs (cilantro, parsley and or basil) shopping list
- 3 to 4 tablespoons fine cracker crumbs shopping list
- 1 1/2 teaspoons Old Bay Seasoning shopping list
- salt and fresh ground black pepper to taste shopping list
- Pinch of cayenne pepper shopping list
- 1 egg beaten shopping list
- 1 to 2 tablespoons heavy whipping cream shopping list
- 3 tablespoons clarified butter shopping list
- For the Sandwich: shopping list
- 4 bullet shaped slightly sweet rolls 6 to 7 inches in length or sections of French, Italian or cuban bread of the same length shopping list
- 8 teaspoons mayonaise shopping list
- 8 teaspoons Dijon mustard shopping list
- 4 ounces sliced swiss cheese (4 slices) shopping list
- 12 thin slices of ripe tomato shopping list
- 4 to 8 iceberg lettuce leaves shopping list
- 12 to 16 thin slices dill pickle shopping list
- 4 tablespoons of butter or margarine, room temperature shopping list
How to make it
- Crab Cakes:
- Fry the bacon in a frying pan over medium heat until lightly browned (about 2 minutes)
- Add the shallots, bell pepper, celery and garlic and cook until soft but not browned (about 2 minutes)
- Transfer the mixture to a mixing bowl and let cool.
- Stir in the crab, herbs, cracker crumbs, Old Bay, salt ad pepper, and cayenne.
- Fold in the egg and enough cream to get a moist but firm consistency. If too wet, add more cracker crumbs.
- Wet hands with water and form the crab mixture into 8 small patties. Wrap in waxed paper and refrigerate for 30 minutes.
- heat clarified butter in a non stick frying pan and Pan fry the crabcakes until crusty and golden brown - approx 3 minutes each side.
- Drain on a paper towel and set aside.
- Sandwich:
- Slice open the rolls lengthwise and spread the bottom halves with the mayo and the top halveswith the mustard.
- Layer the sandwich with 2 crab cakes on each bottom, swiss cheese, 3 tomato slices on each, lettuce and then the pickle slices.
- Cover with top of the roll.
- Lightly butter the entire outsides of the sandwiches and place in a skillet over medium heat.
- Pleace a weight, like a bacon press on top or flatten the sandwich with a long spatula.
- Cook the sandwiches until crusty and golden brown on both sides approx 2 to 3 minutes per side, adding butter to the pan as necessary.
- Slice the sandwiches in half on the diagonal and serve at once!
greekgirrrl
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" It was excellent "