Page 113 - Cuisione fo Arizona - Volume 8

ENTREES
Cuisine of ARIZONA
Th
1
Th
e
e
Pr
P
e
r
m
em
ie
i
r
er
C
C
u
u
lin
lin
ar
a
y
ry
G
G
u
u
id
i
e
de
to
to
th
th
e
e
G
G
ra
r
n
an
d
d
C
C
an
an
yo
y
n
on
St
S
a
t
t
a
e
Jumbo Lump
Crab Cakes
Yield 12 Crab Cakes (5oz each) use ring mould 2 3/4” X 1 1/4” Chef Mercer A. Mohr
Panko-Parmesan Breadding
Craw sh Etoufee
3 cups 1 1/2 cups
Crab Cake
1 cup 1/2 cup 1 tbsp 1/2 tbsp 1 1/2 cups 1/4 cup 2 ea 1/2 tbsp 1 tsp 1/2 tsp 1/4 tsp 1 1/2 lbs
Japanese panko bread crumbs, coarse Parmesan cheese, ground ne
in the processor
Heavy Cream
Mayonnaise
Old Bay Seasoning
Dijon Mustard
Green Onions, chopped
Chopped Parsley (fresh)
Whole Eggs
Tabasco or Gun Slinger Hot Sauce White Sugar
Kosher Salt (optional)
White Pepper
Jumbo Lump Crab
Juice from 1/2 fresh lemon
1 stick 2 cups 1 cup 1/2 cup 1 lb 2 tsp 2 1 tbsp 1 cup 1 tsp Pinch 2 tbsp 2 tbsp
Butter
Onions, chopped
Celery, chopped
Green Bell Peppers, chopped Craw sh Tails, peeled Garlic, minced
Bay Leaves
Flour
Stock, chicken or beef
Salt
Cayenne Pepper
Parsley, nely chopped Green Onions, chopped
• In a large sauté pan over medium high heat, melt the butter. Add the onions, celery, bell peppers and sauté until the vegetables are wilted, about 10 to 12 minutes.
For the Panko-Parmesan Breadding Mix
• Mix the coarse bread crumbs with the ne ground parmesan cheese.
For the Crab Cake
• Combine the mayonnaise, old bay seasoning, Dijon mustard, Green onions, parsley, eggs, hot sauce, salt and white pepper in a bowl. Whisk until combined.
• Add jumbo lump crab.
• Add lemon juice last so you don’t curdle the cream.
• Add 1+ cups panko-parmesan mix, just enough to soak
up excess, leaving enough to coat the top and bottom of
the crab cakes.
• Mix the ingredients, trying not to break up the jumbo
lump crab (do not over mix).
• Let rest in the refrigerator for 15 minutes so the bread
can soak up the excess batter.
• Make 5 oz cakes using the ring mould (2 3/4” X 1 1/4”).
• Coat the outside of the cakes (top & bottom only) before
you remove the ring-mould.
• Remove from the ring mould and place on a half sheet
pan with paper.
• Brown in a hot pan with clari ed butter. Be sure the
crab cake is hot in the center before you serve it.
• Add the craw sh, garlic, and bay leaves and reduce heat to medium. Cook the craw sh for 10 to 12 minutes, stirring occasionally.
• Dissolve the our in water. Add to the craw sh mixture. Season with salt and cayenne pepper.
• Stir until the mixture thickens, about 4 minutes. Stir in parsley and green onions. Continue cooking for two minutes.
• Serve over steamed rice.
te
c
c
u
u
i
i
s
s
i
i
n
n
e
e
o
o
f
f
a
a
r
r
i
i
z
z
o
o
n
n
a
a
.
.
c
c
o
o
m
m
1
1
4
4
1
Recipes