My Favorite Crab Cake

/ / 8 Comments

Crab cakes are a crowd favorite. I have eaten a lot of crab cakes over the years, and I have made 100 times more. When it comes to crab cakes I serve to my family and friends the rule is that it is all about the crab, keep it simple. A few simple tips;
– When it comes to breading/binder I use the least amount possible to get it to just hold together
– Make the mix, form into cakes on parchment lined sheet pan, refrigerate for at least 20 minutes prior to cooking to firm up
– Bake in oven at 375 for 20 mins or Pan fry in clarified butter, add whole butter on the flip and baste
– My favorite breading is crushed Ritz crackers (add a buttery taste and good binding), next is panko (good crunch on exterior when pan fried, have to let sit in fridge prior to cooking, otherwise will be crunchy on inside as well), homemade brioche breadcrumbs (really buttery but more soft pudding like texture when mixed as opposed to Ritz which stay granular), white bread panade, bread cubes soaked in milk and mashed (this is the most neutral and old school way, similar to Devil crab or old Imperial recipes
– I like Old Bay, in moderation, depending on the type of crab, for example I use less in a cake of our super lump than I do in one with our claw meat
– Our crab is already 100% cooked, do not overcook your crab cakes, especially if oven baking
– Everyone loves a good sauce, and they are simple to make with stuff in the fridge, even as simple as a 50/50 mayo/mustard “Dijonaise”
– Use your hands to mix it, especially if using Super or Jumbo lump, it is a lot of work, and money, for those big pieces of crab, keep them whole!
– Left over crab meat, yes it does happen, make it into a cake and freeze, as opposed to freezing the crab plain

– Chef John

Butter Poached Lobster, Creamy Polenta, Creole Crab Sauce

/ / No Comments

Butter poached lobster has to be one of the greatest foods on earth and to me is essential for a Holiday feast. The inspiration for this dish is the classic low-country dish of shrimp and grits, except with a more international flair. Replacing the grits, traditionally made of ground hominy, with Italian polenta, made of course ground corn meal. The sauce is a classic Creole sauce of the holy trinity, the Creole version of mirepoix (peppers, onions and celery as opposed to carrots, celery and onion), with fresh tomatoes, Creole spices and of course our delicious crabmeat to guild the lily.

Haddock en Papillote with a Crab Salsa Verde

/ / No Comments

For this dish I am utilizing the classic French technique of steaming fish, or other items, enclosed in a paper packet. For this recipe I am using a filet of local haddock, a sustainable member of the cod family, with mild firm flesh and a moist texture. The fish is set on a bed of thinly sliced Winter citrus, shaved fennel and julienned leeks, then tightly sealed in parchment. These can be made ahead and should be cooked just before serving and cut open tableside for a dramatic presentation. TO add an extra layer of flavor, dimension and color I added a classic Italian Salsa Verde, a puree EVOO with fresh herbs, anchovies, capers and garlic, with the addition of some of delicious crabmeat to make it extra special and even more delicious. We hope you enjoy.

Fettuccini with Crab Caponata and Anchovy-Garlic Breadcrumbs

/ / No Comments

Caponata is a classic Sicilian antipasto relish dating baked to 1709 which is thought to be of Spanish origins. Caponata is basically a sweet and sour version of the classic French dish ratatouille. The combination of roasted eggplant, fresh tomatoes, red onion and garlic. The flavors are amplified with the sweet and sour flavors of green olives, Sweet golden raisins and bitter capers. I played on the Sicilian tradition of adding seafood to the caponata, sometimes using octopus, lobster, swordfish or even grated dried tuna. For our recipes we are adding our delicious crabmeat, whose sweet, delicate flavors will pair perfectly with the earthy, sweet and sour flavors of the caponata. The addition of toasted breadcrumbs with anchovy paste and garlic add both crunch and an umami punch to the dish. I hope you enjoy.

Prosciutto wrapped Crab stuffed Shrimp

/ / No Comments

Jumbo shrimp, which are split and stuffed with a creamy crab stuffing, wrapped in prosciutto and sautéed until crispy on the outside and filled with delicious creamy crab and perfectly cooked shrimp. These are perfect as an appetizer, entrée or to elevate your surf & turf. For a season theme I placed them with on a bed of butternut squash “noodles” with Fuji apples sautéed in brown butter with sage and basil.

Crab, Tomato and Red Chili Enchilada Stack

/ / No Comments

Looking for some new weeknight dinner ideas? Well we have two quick and easy crab recipes using our Pacific Cove 8oz cups. With just a few inexpensive standard grocery store ingredients and about 30 minutes you can have a delicious crab dinner on the table for your family. My family loves enchiladas and the idea for these crab enchiladas came from a rushed weeknight meal and are based loosely on a dish called King Ranch chicken that I grew up on as a kid in Texas. For the green chili enchiladas I chose of special crab meat, combined with some spinach, roasted green chilies, green enchilada sauce and shredded Monterey Jack cheese. The more subtle flavor of the crab white meat in our special works perfectly with the mild, tangy tomatillos, lime juice and cilantro in the enchilada sauce. For the red chili enchiladas I chose our much more flavorful, crab dark meat, that is our claw crab meat. Combined with some diced roasted tomatoes and green chilies, shredded Pepper Jack cheese (for a little added spice) and a red chili enchilada sauce. The flavor of our claw meat not only stands up to the bold flavors of the roasted chilies and tomatoes it shines. Add some chips and salsa, maybe a margarita or a cerveza and you have a weeknight part in no time!

Crab, Spinach and Green Chili Enchilada Stack

/ / No Comments

Looking for some new weeknight dinner ideas? Well we have two quick and easy crab recipes using our Pacific Cove 8oz cups. With just a few inexpensive standard grocery store ingredients and about 30 minutes you can have a delicious crab dinner on the table for your family. My family loves enchiladas and the idea for these crab enchiladas came from a rushed weeknight meal and are based loosely on a dish called King Ranch chicken that I grew up on as a kid in Texas. For the green chili enchiladas I chose of special crab meat, combined with some spinach, roasted green chilies, green enchilada sauce and shredded Monterey Jack cheese. The more subtle flavor of the crab white meat in our special works perfectly with the mild, tangy tomatillos, lime juice and cilantro in the enchilada sauce. For the red chili enchiladas I chose our much more flavorful, crab dark meat, that is our claw crab meat. Combined with some diced roasted tomatoes and green chilies, shredded Pepper Jack cheese (for a little added spice) and a red chili enchilada sauce. The flavor of our claw meat not only stands up to the bold flavors of the roasted chilies and tomatoes it shines. Add some chips and salsa, maybe a margarita or a cerveza and you have a weeknight part in no time!

Crab, Corn and Leek Risotto

/ / No Comments

One of my favorite crab dishes is crab and corn risotto, except instead of shallots or onions I like to use leeks, their sweet and delicate flavor works extremely well with both the crab meat and the corn. A simple drizzle of some store bought pesto adds a pop of color and flavor. This recipe is to make the risotto, however, if you allow to cool and then cut into portion and sauté crisp on the surface just before serving. I also dust some julienned leeks and dust with a little seasoned flour and fried crisp for some added texture.

 

 

Crab Cake Stuffed Eggplant with Roasted Tomato Sauce and Almond and Golden Raisin Agro Dolce

/ / No Comments

Our favorite crab cake recipe also makes a really great crab stuffing. While everyone does the standard crab stuffed mushrooms or crab stuffed shrimp, we are going a little more unique with a crab stuffed eggplant. Paired with a rustic roasted tomato sauce and finished with a unique, sweet and sour, agro dolce of golden raisins and toasted slivered almonds.