Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 30, 1996
Philadelphia Fish & Company's
Award Winning
Philly Crab Cakes
1 cup flour
1 dash worchestershire sauce
1 dash Tabasco
1 lb crab meat
1 Tbs ogo
1 tsp curry powder
1 tsp dry mustard
1 tsp Philly Magic (garlic powder, onion powder, Old Bay
Seasoning, paprika, cayenne
powder all in equal amounts)
1 Tbs chopped scallions
1 Tbs diced red pepper
1 tsp bread crumbs
1/4 cup mayonnaise
to taste salt and pepper
Fold all ingredients together. Form into patties, 4-ounces
each. Dredge in flour and saute in clarified butter.
CURRY AIOLI:
1/2 cup mayonnaise
1/4 cup chopped cilantro
1 tsp rice wine vinegar
1 tsp fresh lime juice
1 tsp curry powder
1 tsp sesame oil
to taste salt and pepper
Arrange fish cakes on platter and drizzle with curry aioli.
SUMMER AHI TARTARE
Serve as a pupu
1 lb very fresh ahi
1 1/2 tsp grated fresh horseradish
1 Tbs minced ginger
1 lemon, juice only
1/4 cup minced sweet Maui onion
2 Tbs chopped cilantro
1/2 tsp prepared stone-ground
mustard
1 tsp olive oil
1 tsp sesame seed oil
1 Tbs soy sauce
pinch pepper flakes
to taste salt and white pepper
Cut ahi into 1 inch cubes. Place the ahi in a food
processor with all the other ingredients and pulsate
about 6 to 8 times. Do not puree the mixture. Leave
texture to the mixture. If you don't have a food
processor the cubes may be minced with a knife to
a uniform coarse texture. Serve with toast points
or crackers.
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