泡网俱乐部

style='font-size:13.5pt'>Crab Hash Cakes*

Ingredients:

• 2
  medium russet potatoes (approximately one pound)


• 1/2
  pound crab meat, cleaned, salt and pepper to taste


• sun
  Dried Tomato and Dill sauce (recipe follows)


• 6 dill
  sprigs for garnish (Skipped)

Preparation:

• Bring
  a large pot of salted water to a boil.


• Add
  potatoes and boil until soft (About 30-35mins)


• Peel
  potatoes and coarsely grate into a bowl.


• Mix
  crabmeat with potatoes, Season with salt and pepper


• Divide
  into six balls and flatten to form crab hash cakes.


• Heat
  olive oil in a non-stick frying pan


• Add
  crab hash cakes and sear for about 4-5minutes per side, or until golden
  brown.

Sun
Dried Tomato and Dill Sauce

Ingredients:

• 1/2
  cup olive oil


• 1/4
  cup red onions, finely chopped


• 11/2
  ounces sun dried tomatoes, chopped. (Replaced
  with fresh Shitake mushroom.)


• 1
  clove garlic, chopped


• 1/2
  cup dry white wine. (Replaced with water)


• 1/2
  cup chicken stock (Replaced with water.)


• 1 cup
  whipping cream


• 6 dill
  sprigs (Skipped.)


• salt
  and pepper

Preparation:

• Place
  onions, sun dried tomatoes, garlic, wine, and chicken stock in a saucepan.
  Simmer until reduced by half.


• Add
  cream and continue simmering again until reduced by half, or to desired
  consistency (approximately 5-7minutes.)


• Season
  with salt and pepper to taste.


• Chop 6
  sprigs of dill and add to sauce. (Skipped.)

*The recipe is from href="http://www.wildadv.com/store/index.php?main_page=product_info&products_id=237">"Savor
Greater Seattle Cook Book". 

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