Easy Appetizer Recipes: Crab Cake with the Pistachios and Olive from the Perigord Region

Crab cake with the pistachios and olive from the Perigord regionCrab cakes are typically made with breadcrumbs and egg to bind it into a “cake” and then seared on a hot frying pan, baked, or grilled like burger patties. In healthy recipes, crabmeat is set in beef jelly together with pistachios, olives, carrots, and zucchini. The chilled mixture is served on a bed of string beans and garnished with sour cream. Beef stock is flavored with verjus in easy appetizers recipe. Verjus, pronounced vair-JHOO, is a kind of tart juice made from pressed unripe grapes and tastes like sweet wine and mild vinegar.

Any kind of white crabmeat can be used to make this recipe. You can purchase frozen and precooked crab in the grocery or buy fresh live crab and steam or boil it to make crab cakes. To defrost frozen crab, simply leave it in the refrigerator overnight. Avoid defrosting it in room temperature. If you don’t have time to defrost it overnight, place it in a tub of cold water with the packaging on or wrapped in plastic film and it will defrost in an hour or so.

Ingredients: crab meat, 10 oz. of frost made with the clear beef soup, 10 oz. Verjus (green grape fruit wine vinegar), gelatin powder, pistachios, carrots, leek, celery, zucchini, tomatoes, string beans, olives, 10 oz. sour cream liquid, dried vegetables

Preparation Instructions: Crab cake with the pistachios and olive from the Perigord region Recipe

In a saucepan simmer the clear beef soup and the Verjus du Perigord; Season. Add the chopped pistachios, leeks, carrots, celery, and zucchini. Set aside to cool then add gelatin powder. In a container or mold, place the crabmeat at the bottom. Cover the flesh of the crab with the mixture, then refrigerate. On the plate, arrange the tomatoes, olives, and string beans. Place the crab cake on top and garnish with a little sour cream and dried vegetables.

Beef stock can be turned into a delicious jelly that melts in the mouth. Natural gelatin can be found in the meat and bones and the liquid extracted from these will congeal when cooled. When making this recipe, you need a good and strong stock that has been strained, degreased, reduced, and clarified, free from tiny floating particles. You can also use beef extract, to which you add gelatin once it has cooled after it has been dissolved and boiled in water. Verjus is not fermented and does not contain any alcohol. It makes a wonderful salad dressing and is used in many European and Middle Eastern dishes. Verjus from Perigord is one of the best known in the world, famed for its superior quality.

Source: www.gourmandia.com

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