"I am beauty and love;
I am friendship, the comforter;
I am that which forgives and forgets;
The Spirit of Wine."
~ W. E. Henley
(Northern Michigan Wine Country)
THAI CRAB CAKES
~ From Amical, my favorite bistro on Front Street in Traverse City comes this delicious recipe from Chef/owner Dave Denison
(Savor Michigan Cookbook)
2 cups cooked jasmine rice prepared with 2 Tbsp. red lentils
1 lb. canned claw meat crabmeat
2 chopped medium jalapeno or Serrano peppers
1 Tbsp. lemon zest
1/4 cup chopped fresh basil
3 Tbsp. chopped fresh mint leaves
1 juiced lemon
2 tsp. low-sodium soy sauce
1 tsp. white pepper
2 large beaten eggs
1/4 cup breadcrumbs
1 Tbsp. olive oil
- Cook jasmine rice according to package directions. Add 2 Tbsp. red lentils 10 minutes before rice is done. Chill rice and lentil mixture.
- Drain crabmeat and pick through for shells. In large bowl gently combine crabmeat, cooked rice and lentils, jalapenos, lemon zest, basil, and mint, then squeeze in the lemon juice. Stir in soy sauce, pepper, eggs, and bread crumbs, trying not to break up the crabmeat. Spoon 2 Tbsp. onto parchment paper and press into a cake that is no more than 2 inches in diameter. Repeat with rest of mixture and chill.
- Preheat oven to 325-degrees. Heat olive oil in saute pan and cook cakes until nicely browned on each side, approximately 1 1/2 minutes per side. Add more olive oil as needed. Finish cooking cakes in oven for 5 minutes. Cakes may be prepared ahead and re-warmed in oven. (16 - 2-oz. cakes)
Note: Great served over a green salad.
Wine Suggestion: Peninsula Cellars Pinot Grigio
(Traverse City, MI)