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Ingredientes
- For the Crab Cakes
- 1 lbs Louisiana All Lump Crab Meat (shells removed)
- 2 tbsp Mayonnaise
- 1 tbsp Creole Mustard
- 1 each Egg (raw)
- 1 dash Worcestershire
- 1 dash Tabasco
- ¼ tsp Lemon Juice
- ¼ cup Chives (chopped)
- as needed Sea Salt and Fresh Ground Black Pepper
- 1 cup Panko Bread Crumbs
- For the Charred Tomato Vinaigrette
- 4 ea Creole Tomatoes (fresh)
- ¼ cup Vegetable oil
- 1 ea Shallot (minced)
- ¼ tsp Garlic (minced)
- ½ cup Olive oil
- 1 tbsp Basil (fresh chopped)
- ¼ cup Champagne Vinegar
- to taste Sea Salt and Fresh Ground Black Pepper
Direcciones
- For the Crab Cakes
- ⢠In a medium mixing bowl combine mayonnaise, creole mustard, egg, worcestershire, Tabasco, lemon juice and chives. Mix thoroughly. Season to taste with sea salt and black pepper.
- ⢠Gently fold the crab meat into the mixture. Mix thoroughly being gentle as not to break up the crab meat.
- ⢠Gently add the panko bread crumbs to the mixture and fold together until all moisture has been absorbed.
- ⢠Gently form 2 to 3 ounce cakes in a ring mold. If a ring mold is not available form by hand.
- ⢠Place crab cakes into the refrigerator for later use.
- For the Charred Tomato Vinaigrette
- ⢠Remove the skin from the tomatoes. (Bring a medium sauce pot filled ½ way with water to a simmer. Add the tomatoes to the simmering water and blanch for 30 seconds. Remove and place in a bowl of ice water. Once cool remove from the ice water and the skin should peel away with your hands.)
- ⢠Preheat a grill on high heat. If a grill is not available broil or sauté.
- ⢠Cut the tomatoes in half and remove the seeds. Toss the tomatoes with the vegetable oil.
- ⢠Place the tomatoes on the grill and turn every 1 minute. Remove the tomatoes from the heat.
- ⢠Medium dice the tomatoes and place in a medium mixing bowl. Add the other ingredients and season to taste.
- To prepare the dish:
- 2 tbsp Vegetable Oil
- 1 lb Mixed Greens or Fresh Herb Salad
- ⢠Heat a sauté skillet on medium heat and add 2 tbsp salad or vegetable oil. Add the crab cakes and cook on both sides until golden brown. Place crab cake into a 350 degree oven for 7 minutes and heat through.
- ⢠Place a little mixed greens or fresh herb salad in the center of the plate. Place the warm crab cake on top and drizzle with the charred tomato vinaigrette.
- ⢠Serve
