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Ingredients:
Dungeness Crab Cake
artichoke tapenade, garlic coulis, caper berries
Ingredients
Micro greens
Caper berries
3 each Large egg
1 cup flour
2 cups panko
Canola oil
Crab cakes
10 ounces Dungeness crab meat
8 ounces Rock shrimp sautéed and chopped
1 each Red bell pepper small diced
½ each Sweet onion small diced
1 teaspoon Garlic minced
1 Cup Heavy cream
1 Tablespoon Dijon mustard
2 Teaspoons Worcestershire
¼ Cup Chopped herbs (tarragon, oregano, Italian parsley)
¼ Cup Panko (Japanese bread crumbs)
Salt and pepper to taste
Garlic coulis
½ pound Whole garlic peeled
Water to cover garlic
¼ cup Extra virgin olive oil
Salt to taste
Artichoke tapenade
3/4 cup marinated artichokes
¼ cup Kalamata olives
1 tablespoon Capers
½ teaspoon Minced garlic
1/8 cup extra virgin olive oil
1 each Lemon juiced
1 tablespoon Basil chopped
Salt and Black pepper to taste
Instructions:
Place the artichokes, kalamata olives, garlic and capers in a cuisinart and roughly chop. Add the remaining ingredients to artichoke mixture until combined. Season to taste.
Add the garlic and water together in a saucepan. Bring to a boil and take off the stove and strain. Add new water to the garlic and bring to a boil again. Repeat these steps 10 times replacing the water each time until the garlic is soft and pure white. Strain garlic from the water. Blend the oil and garlic together in a cuisinart or blender until you get a smooth coulis. Season to taste with salt.
Combine onion, red pepper, garlic and cream into a saucepan. Set the pan on medium heat and reduce cream by half. Place cream mixture in the refrigerator to cool. Combine remaining ingredients, including the cream in a bowl and mix together. Season to taste with salt and pepper. Form 4 ounce size cakes and mold together. Refrigerate crab cakes until cool all the way through. Set up a breading station with the flour, egg and bread crumbs. Place the crab cake in the flour and lightly coat. Now add it to the egg until it covers the cake and finally into the panko to finish the breading. Place cakes back into the refrigerator until your oil is heated for frying. Heat enough oil in a pan, so the oil is half way up the crab cake. Cook until the crab cake is golden brown on both sides. Place a pool of garlic coulis on the plate and place the crab cake on the sauce. Top with micro greens and artichoke tapenade. Garnish the plate with caper berries and serve.
Notes:
Chef Mark Whitehead have featured this crab cake recipe on menus throughout his culinary travels. The crab cake has won numerous awards and because of this we call it the Blue medal crab cake.
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Copyright © 1999 - 2004 Lanier Publishing International
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