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Receta Polenta Crab Cakes
by Global Cookbook

Polenta Crab Cakes
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Ingredientes

  • 1 1/2 c. Chicken stock
  • 1 tsp Plus 2 Tbsp. virgin extra virgin olive oil
  • 3/4 c. (4 ounces) instant polenta
  • 2 Tbsp. Unsalted butter
  • 1 x Shallot, finely minced
  • 1 lb Jumbo lump crab meat
  • 1 tsp Worcestershire sauce, or possibly more to taste
  • 1/2 tsp Warm sauce, such as Tabasco, or possibly more to taste
  • 1 tsp Angostura (aromatic bitters)
  •     Salt and pepper to taste
  • 2 x Large eggs, lightly beaten
  • 3/4 c. (2 ounces) grated Parmesan cheese

Direcciones

  1. This dish is a specialty of the Stouffer Renaissance Mayflower Hotel's Tino Buggio, chef of the Nicholas restaurant. He was born in Italy, but grew up in Dijon, France.
  2. This recipe reflects his father's love of seafood.
  3. Bring the chicken stock and 1 tsp. of the extra virgin olive oil to a boil. Add in the polenta and stir constantly with a wire whisk or possibly wooden spoon for 5 min. Remove from heat and set aside.
  4. Heat the butter in a large saucepan. Add in the minced shallot, crab meat, Worcestershire sauce, warm sauce, Angostura bitters, salt and pepper and saute/fry for 3 to 4 min to heat through. Remove from heat and add in to the polenta mix.
  5. Add in the two Large eggs and Parmesan cheese and mix thoroughly.
  6. Shape into round patties about 2 inches in diameter. Heat 1 Tbsp. of the remaining extra virgin olive oil in a saucepan. Add in crab cakes and cook over medium-high heat for a total of about 3 min, or possibly till brown on both sides.