麻豆约拍

Creole Crab Cakes

500g crab meat
2 tablespoons mayonnaise
1 stick celery finely minced
1 teaspoon finely chopped chilli
2 tablespoons breadcrumbs
1 teaspoon Dijon mustard
2 finely chopped scallions

Mix together and form into 8 patties.
Whisk 2 eggs in a bowl. Have 2 separate bowls one with breadcrumbs and one with seasoned flour.
Dip the patties in the flour, shake off any excess, then dip in the egg and finally coat with the breadcrumbs.
Heat half a thumb nail depth of oil in a frying pan over medium heat and fry the cakes fro 2 -3 minutes on each side or until crisp and golden.

Sweet Mustard Sauce

100ml mayonnaise
2 tablespoons American mustard
2 finely chopped scallions
2 teaspoons honey
2 small gherkins minced

Baked Apples with Bourbon Pecan Caramel

4 eating apples
75g raisins
2 tablespoons bourbon
25g butter
50g brown sugar

Soak the raisins in the bourbon For a couple of hours.
Mix in the butter and sugar.
Core the apples and place on a buttered baking dish.
Fill with the raisin mixture.
Cover with foil and bake at 150 oc for 40 minutes or until soft.

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Bourbon Pecan Caramel

50g castor sugar
2 tablespoons bourbon
50g chopped toasted pecans
150ml double cream
1 teaspoon vanilla extract

Place the sugar in a non-reactive pan and cook without stirring to a golden caramel.
Warm the cream with the bourbon and vanilla.
When the sugar has caramelized add the cream mixture carefully and stir until incorporated.
Add the pecans and serve with the apples and some ice cream.

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