Recipedia
Torta de Congrejo
| Serves | 8 |
|---|---|
| Ingredients | Potatoes, Vegetables |
| Day Part | Dinner |
| Cuisine Type | Mexican |
These saffron infused crabcakes are cooked until golden brown and crisp. A spicy chile cheese sauce is the perfect accompaniament.
Ingredients
1 knob of butter
1 cup onion, diced
3 cups red pepper, diced
1⁄2 cup garlic, chopped
1 potato, peeled, diced
2 tbsp. saffron
6 cups clam juice
1 lb. frozen yuca
Canola oil, as needed
1⁄2 cup Cotija cheese, grated
1 red onion, chopped
3 garlic cloves, chopped
1 green pepper, diced
1⁄2 cup mayonnaise
1⁄2 cup dijon mustard
1 tbsp. cayenne pepper
5 dashes hot sauce
Steps
- In a small saucepan, melt butter and sauté onion, 2 cups red pepper, garlic and potato. Add saffron and sauté until onion is translucent. Add clam juice and bring to boil, then simmer 30 min. Season to taste; reserve.
- In a stock pot over high heat, place yuca in boiling salted water. Return it to a boil; simmer 15-20 min. until done, but firm. Cool, remove fibrous vein and refrigerate.
- In a large skillet, heat 2 tbsp. oil and sauté onion, garlic and remaining peppers approx. 5 min. Add sautéed vegetables, mayonnaise, mustard and cayenne pepper to yuca. Work through with hands, smashing, until combined. Add crab meat and season to taste. Refrigerate.
- Form mixture into cakes, flour each side and brown in a lightly oiled skillet. Finish in a 350° F. oven for 5-10 min.
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Place warm cakes on a plate. Spoon huacaina sauce around plate. Top with a saffron mayonnaise.