Originally Posted by marmalady
Charlie - are you sure the recipe calls for 12 oz of sake? That'a a lot of liquid for crab cakes.
If you can post the whole recipe, maybe I can get a sense of where it's going, and make some suggestions; the only other thing I can think of other than alcohol in that kind of quantity is maybe clam juice? or chicken stock? With maybe just a little vinegar to give it some acidity?
Perhaps I didn't mention that the sake was for the Sauce, not the crab cakes.
I don't know if I should post the recipe here or in the fish / seafood category.
Any way here they are:
CRAB CAKE MIXTURE
SHALLOTS, MINCED 3 TABLESPOONS
GARLIC, MINCED 2 TEASTPOONS
CELERY, FINELY DICED 1/8" 4 OZ. WT.
ONION, FINELY DICED 1/8" 2 OZ. WT.
BELL PEPPER, RED, DICED MINCED 3 OZ. WT.
GINGER, FRESH, VERY FINELY MINCED 2 TBSP
CHIVES, THINLY SLICED 1/4 CUP
THYME CHOPPED 1 TSP
DUNGENESS CRAB MEAT 2 LB
EGGS 2 EA
MAYONNAISE 2 1/2 CUPS
SAMBAL OELECK 1 1/3 TEASPOON
LEMON JUICE, FRESH 1/4 CUP
WORCESTERSHIRE SAUCE 1 TSP
PANKO CRUMBS 3 CUPS
SALT TO TASTE
BLACK PEPPER, GROUND TO TASTE
MIXED INGREDIENTS WELL AND ADJUST SEASONING OR CONSISTENCY AS NEEDED.
THAI CHILI LIME BUTTER SAUCE
FRESH MINCED GINGER 1/2 OZ
GARLIC, MINCED 1/4 OZ
WHITE WINE VINEGAR 1/2 OZ
LIME JUICE, FRESH 2 OZ
SAKE 12 OZ
HEAVY CREAM 4 OZ
UNSALTED BUTTER, COLD CUT IN CHUNKS 12 OZ
THAI SWEET CHILI SAUCE 2 OZ
KOSHER SALT AND WHITE PEPPER TO TASTE
IN A HEAVY SAUCE POT OVER MEDIUM HIGH HEAT, COMBINE GINGER GARLIC, VINEGAR, LIME JUICE AND SAKE.
REDUCE TO A I.IGHT SYRUP (90%). ADD CREAM AND REDUCE TO 60% OVER MEDIUM HEAT - DO NOT SCORCH.
REDUCE HEAT TO LOW AND GRADUALLY WHIP IN THE COLD BUTTER CHUNKS. WHISK IN PEPPER, SALT AND CHILI SAUCE.
JODY MCLEOD, PINNACLE GRILL CHEF
MS STATENDAM HOLLAND AMERICA LINES
I bet the SAMBAL OELECK would work for the THAI SWEET CHILI SAUCE :?: