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| Crab Cakes: |
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3 tbsp. ea. minced garlic, basil, chives, parsley and tarragon |
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1 1/2 cups ea. brunois red bell pepper, yellow bell pepper and Bermuda onion |
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1 1/2 cups toasted almond meal |
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3 eggs |
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6 lbs. lump crab meat |
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5 lbs. rock shrimp |
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2 cups well chilled lemon cream (4 cups heavy cream with 1 pound lemon grass, simmered until reduced by half then strained). |
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4 cups panko bread crumbs |
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1 tbsp. ea. paprika, cayenne and white pepper |
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1 1/2 tbsp. kosher salt |
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Chili oil and cilantro oil |
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| Method: |
| 1. |
Combine garlic, herbs, peppers, onion, almond meal and eggs. |
| 2. |
Lightly fold crab into mixture taking care to not break up crab pieces. |
| 3. |
In the chilled bowl of a food processor, pulse rock shrimp while adding the chilled lemon cream – do not over process. |
| 3. |
Fold together crab mixture, rock shrimp cream and 1/2 of the Panko until just combined. |
| 4. |
Form crab cakes and chill. |
| 5. |
Mix remaining Panko with paprika, cayenne pepper, white pepper and salt. |
| 6. |
Dredge crab cakes in seasoned Panko then sauté in olive oil. |
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| Serving Suggestion: |
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Serve crab cakes next to a pool of Mango-Champagne Sauce then drizzle with chili and cilantro oil. |
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| Mango-Champagne Sauce: |
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12 oz. The Perfect Purée Mango Puree, thawed |
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4 oz. dry champagne |
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| Method: |
| 1. |
Whisk together Mango puree with champagne. Cover and let stand for 1 hour. |
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