Dish:
Crab Cakes
Recipe prepared by Michael Scheiman, Executive Chef, Blake's Restaurant
Ingredients:
1 pound crab meat
1/3 cup bread crumbs
½ cup cream
½ cup cooked corn
½ cup shallots
½ cup celery
2 tablespoons butter
2 tablespoons water
1 teaspoon mustard
1/4 cup chives
Salt and pepper
Cayenne pepper
| Instructions: |
| 1. |
Melt butter with water; add shallots and celery. Cover and sweat over low flame until soft. Remove from heat and let cool
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| 2. |
Combine cream and corn, reduce over low flame until thick. Set aside to cool
|
| 3. |
Mix crabmeat, breadcrumbs, herbs, salt, pepper, cayenne, vegetable mixture, and cream mixture to form a loose paste. Form into patties and press into breadcrumbs to coat
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| 4. |
Heat saute pan with oil and butter ½ and ½ and saute crab cakes until hot
throughout
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