Crab Cakes with Corn Fondue
1 pound crab meat
½ cup mayonnaise
4 scallions
chopped
1/2 Tbsp. lemon juice
½ tsp. hot pepper sauce
¼ tsp. sea salt
¼ tsp. fresh ground pepper
1 Tbsp. Old Bay seasoning
1 cup Panko bread crumbs or grated coconut, unsweetened
2 whole
eggs
¾ cup Panko style bread crumbs or grated coconut
¼ cup olive oil
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Corn Fondue:
1 large leek, rinsed and chopped small
1 Tbsp. butter
3/4 cup corn kernels fresh or frozen
1 tsp. fresh garlic minced
1/2 cup white wine
3/4 cup heavy cream
5 ounces Boursin or cream cheese
1/4 tsp. sea salt
pinch cayenne
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Procedure
1 In a large bowl combine crab meat, mayonnaise, scallions, lemon juice,
hot pepper sauce, 1 cup bread crumbs, salt and pepper.
Shape into 24 1-inch patties.
2 In shallow bowl lightly beat eggs. Place 3/4 cubread crumbs on another shallow
bowl or pie tin.
3 Dip patties in egg then bread crumbs. If needed add a little water to the eggs.
4 Heat 2 tablespoons of olive oil in large skillet over medium heat.
5 Cook crab cakes in 2-3 batches adding oil as needed.
6 Cook till crisp on each side.
Serve with cheese fondue.
Corn Fondue:
1 Melt butter in heavy bottom sauté pan.
2 Sauté leeks over medium heat until they start to caramelize add garlic
and continue to cook for another minutes.
3 Add corn and then deglaze with white wine, simmer until wine has cooked
off and then add heavy cream, continue to simmer until cream has reduced by half,
add Boursin cheese and season with salt and pepper.
4 Serve with petite crab cakes.
Yield: 24 pieces
Take it One Prep at a Time,
Chef Jackie
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