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| 1 kg 50 mL 125 mL 25 mL 15 mL 125 mL 2 mL 250 mL dash 500 mL 50 mL 5 mL 2 |
Newfoundland
snow crab meat butter mushrooms, finely chopped onion, finely chopped green pepper, finely chopped flour dry mustard 10% cream, warmed paprika, parsley and cayenne pepper fresh bread crumbs dry white wine Worcestershire sauce eggs, separated salt to taste and flour for dredging |
2 lbs 1/4 cup 1/2 cup 2 tbsp 1 tbsp 1/2 cup 1/2 tsp 1 cup dash 2 cups 1/4 cup 1 tsp 2 |
| Method: Melt butter in sauce pan. Add mushrooms, onions and green pepper. Cook until soft. Add flour, dry mustard, paprika and cayenne pepper. Stir until smooth. Cook for 10 - 15 minutes stirring occasionally. Add cream and stir until smooth. Remove pan from heat and add crab, bread crumbs, wine, parsley and Worcestershire sauce. Beat egg yolks until lemon coloured. Fold
into crab mixture. Shape into patties and dredge in flour. Sauté in
oil until browned. Chef Gerry Crewe - College of the North Atlantic |
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