Rouille / Provençal Spicy Mayonnaise
.
Pausing to give sensations their full recognition is a natural law of Provence. With rouille, the Provençal way can be yours: find the perfect picnic spot; bite into that roasted chicken dipped in rouille (or guzzle a spoonful of that fish soup if you managed to bring it on the hike…); close your eyes, let the subtle spices activate your senses, and breathe in the scenery. Spice up your dishes with our bold Rouille, a Provençal spicy mayonnaise which adds a tangy kick to almost any dish.
Spicy Crab Cakes (With Rouille)
(Serves 4)
Ingredients
· 12 ounces crabmeat
· 1/4 cup minced roasted red peppers (fresh or from jar)
· 1 jar Life in Provence™ Rouille (spicy mayonnaise)
· 3 cup fresh breadcrumbs (from 8 oz. French bread)
· Salt and pepper to taste
· 2 eggs
· All-purpose flour· 3 tablespoons butter
Rouille in a large bowl. Add 1 1/3 cup breadcrumbs and season with salt and pepper. Separate the eggs yolks from the whites. Beat the whites until just foamy. Mix in the egg yolks until the mixture becomes soft. Form the crab mixture into 8 3/4-inch-thick cakes, using a generous 1/4 cupful for each crab cake. Coat the cakes on both sides with flour and shake off the excess. Brush both sides with the beaten whites, then coat with the remaining breadcrumbs. Cover. Chill at least 2 hours and up to 6 hours. Melt butter in heavy large skillet over medium-high heat. Working in batches, cook the cakes in the skillet until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate and add the remaining Rouille.
Rouille is also a great accompaniment to barbecued fish and meats, in deviled eggs or whisked into fish soups.
Technical Information
Ingredients:
Sunflower oil, milk,
spices, egg yolks, mustard, lemon juice concentrate, natural thickeners:
xanthan and acacia gums, natural color: tagetes extract.
Natural Additives:
A food additive is any
substance added to a food product, either directly or indirectly, that
affects its product characteristics. Food additives play an important role
because they help maintain product consistency, palatability and
wholesomeness, improve or maintain nutritional value, and enhance or
maintain the flavor of food products.
Produced from the
fermentation of corn sugar, xanthan
gum is used as a thickener, emulsifier in dairy product and dressings
(it is a water-soluble polymer).
Acacia gum comes from acacia trees and is used in combination with other additives as a thickener and emulsifier.
Net Weight:
190 g (6.8 oz)
