Travel Reference
In-Depth Information
103
Jumbo Lump Crab Cake
In food processor, combine cold scallop and halibut
scraps. When pureed, add in whole egg and slowly add
cream until balled mix runs smooth.
MOUSSE
½ pound U-10 scallops, ice cold
½ pound halibut scraps, ice cold
Place crabmeat in an ice-cold bowl. Add scallop mousse
to the crab one tablespoon at a time. Sprinkle with ci-
lantro and chives. While being careful not to break up
crabmeat, fold mix together until it is combined.
1 egg, whole
1 cup heavy cream
CRAB CAKE
2 pounds jumbo lump crabmeat,
shelled
Portion cakes into a small size, about 1½ ounces each.
Reserve in cooler until ready to serve.
2 tablespoons chives, minced
2 tablespoons cilantro, chopped
FINISHING
In hot sauté pan, add clarified butter. Place seasoned
cake in butter and turn when golden on one side.
2 tablespoons clarified butter
Lemon juice
1 pound whole butter, cubed
Immediately following, squeeze fresh lemon juice on
crab cake, add cube of whole butter and baste cake
with spoon over heat until butter turns brown. Place
cake on plate with paper towel to drain.
Salt and pepper to taste
