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Here they are -
a Chef's Journey adaptation of Tom Douglas' Oyster Cakes*****
"these are wonderful!!!"
2 cups fresh oysters -- drained and patted dry, finely chopped
1/2 cup Panko or dry bread crumbs
1/3 cup minced red onion
1 jalapeno pepper -- minced (remove as many seeds and/or membrane as you are comfortable with)
2 cloves garlic -- minced
2 Tbs snipped fresh parsley
1/4 cup grated Parmesan cheese -- (1 oz.)
2 large eggs -- slightly beaten
Vegetable oil for sautéing
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Caper-Cayenne Mayonnaise (or Guimi's 'Butter' Rouille)
3/4 cup mayonnaise
1 Tbs milk or light cream (I don't use - like the sauce thicker)
2 Tbs capers -- finely chipped
1/8 tsp cayenne pepper -- (1/8 to 1/4)
1. Place the chopped oysters in a large bowl followed by the panko, onion, garlic, parsley, cheese and eggs; combine well. Form into cakes about 1-inch high and 3-inches across. Chill, uncovered, about 30 minutes.
2. If making ahead of time, after the 30 minutes, wrap in plastic wrap and chill for 4 to 6 hours before sautéing.
3. Meanwhile, prepare mayonnaise by combine the mayonnaise, milk, capers and cayenne and blend well. Refrigerate until ready to serve.
4. Heat about 1/4-inch depth of vegetable oil in a large heavy skillet over medium heat. Add cakes without crowding, better to cook in 2 batches. Brown well on both sides, about 3 minutes per side. Serve on a bed of shredded lettuce with a dollop of caper-cayenne mayonnaise. Makes 8 to 10
5. First made with Kaiser, Memorial day weekend 2012
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com