Conch Cakes - Pemos Restaurant
Nevis, West Indies
March 28, 2010
Ingredients for the Conch Cakes:
¼ Cup Mayonnaise
1 lightly beaten large egg
1 Tablespoon grainy Dijon mustard
1 Teaspoon chopped flat leaf Parsley
¼ teaspoon Kosher or Sea Salt
¼ Teaspoon minced Scotch Bonnet Pepper (Habanero Pepper can be substituted)
1 lb fresh conch meat
½ cup fresh bread crumbs
3 Tablespoons of canola oil
Cooking Method for the Conch Cakes:
Combine all ingredients in a large mixing bowl. Form mixture into 5-6 good sized portions. Heat the canola oil until very hot in a nonstick skillet over medium heat. Cook the patties until golden brown and delicious on each side, about 4 minutes per side. Serve immediately with the Remoulade sauce and a wedge or two of fresh lemon or lime.
Spicy Remoulade Sauce – Pemos Restaurant
Nevis, West Indies
March 28, 2010
Ingredients for the Spicy Remoulade Sauce:
¾ Cup mayonnaise
2 Teaspoons Dijon mustard
1½ Teaspoons grainy Dijon mustard
1 Teaspoon tarragon vinegar
½ Teaspoon minced Scotch Bonnet Pepper (Habanero Pepper can be substituted)
2 Teaspoons drained tiny capers, minced
1 Tablespoon chopped fresh flat-leaf parsley
1 Scallion very thinly sliced
Kosher or Sea Salt and freshly ground black pepper, to taste
Cooking Method for the Spicy Remoulade Sauce:
Combine all ingredients and mix well. Refrigerate for at least one hour for all of the flavors to meld together.
[...] Note: These go great with the Spicy Remoulade recipe I have listed on this [...]