Signature Tastes of Seattle, Too! Steven W. Siler

We all remember a great meal. The company, the place and the food. When it comes to memorable food ... the senses of taste and smell come to mind immediately. However, every restaurant knows that people in the truest sense; eat with their eyes and minds. And as much as a city can influence a restaurant, so can also the restaurant define the city. Over time, every successful restaurant becomes appreciated and well known for their distinctive approach to dining. Almost always ... a few unique or signature dishes become representative not just of the restaurant, but the city itself. The restaurants that were gracious enough to share their time, recipes and stories that make up the Signature Tastes of Seattle truly have defined the taste of the city. With over 70 restaurant recipes, facts and unusual trivia, Signature Tastes of Seattle truly defines the culinary essence of the Emerald City. Etta"s Crab Cakes Western Avenue at Pike Place Market Ingredients 1 large egg yolks 1 tablespoon cider vinegar 1 tablespoon Dijon mustard 1 tablespoon finely chopped red bell peppers 1 tablespoon finely chopped onions 2 teaspoons chopped parsley 1 teaspoon Tabasco sauce 1/2 teaspoon paprika 1/2 teaspoon chopped fresh thyme 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper 1/4 cup olive oil 1/4 cup sour cream 1 lb fresh dungeness crabmeat, picked clean of shell and lightly squeezed if wet 4 cups fresh breadcrumbs 3 tablespoons chopped parsley 4 tablespoons approx. unsalted butter Directions In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper. Pulse to mince the vegetables and combine the ingredients. With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise. Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat. Gently form into 8 crabcakes, about 3 inches across and ?-inch thick. Put the fresh bread crumbs in a shallow container and stir in parsley. Lightly dredge the crab cakes on both sides in the bread crumbs. Chill for at least 1 hour (preferably longer). Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan. Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side. Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges. Это и многое другое вы найдете в книге Signature Tastes of Seattle, Too! (Steven W. Siler)