Contributed by: Chef Barry Dakake, Scotch 80 Prime at Palms – Las Vegas
Crab Cakes with Lemon Crème Fraiche
Crab Cakes with Lemon Crème Fraiche are a specialty of Chef Barry Dakake of Scotch 80 Prime
Ingredients:
3 lb Crab meat (Phillips brand – colossal lump)
4 oz Red pepper – minced
4 oz Celery – brunoise
3 oz Shallot – brunoise
1.25 oz Garlic – minced
2 oz Roasted garlic puree
3 oz Sherry wine vinegar
1 t Tabasco sauce
2 each Lemon zest
1 oz Lemon juice
4 oz Best Foods mayonnaise
1 oz Grey Poupon dijon mustard
12 oz Panko crumbs
Salt and pepper to taste
2 each Egg whites
GARNISH – all herbs and vegetables by Melissa’s Produce
Heirloom cherry tomatoes
Frisée
Italian parsley (flat leaf)
Fine herb mixture:
1 T spoon chives
2 T spoons tarragon
1 T spoon parsley
1 T spoon thyme
Directions:
- Drain the crab meat.
- Sweat the peppers, garlic, shallots, and celery.
- Combine and mix all the ingredients except the crab. Gently flake apart one quarter of the crab and mix gently. Add the remaining crab meat to the mix keeping the lumps as whole as possible. Adjust the mixture with additional panko bread crumbs if necessary to bind.
- Mold into 5 oz cakes (ring molds are best to use).
- Sauté the crab cake in sauté pan with some vegetable oil until golden brown on each side.
- Bake in the oven for 10 minutes at 350 degrees or until the internal temp is 155 degrees.
- DIRECTIONS – GARNISH – Mince all of the above garnish herbs, combine and sprinkle for garnish
- TO PLATE
- Place crab cake in the center of a plate. Garnish around the outside of the plate with frisée lettuce heirloom tomatoes and lemon sauce (see connected recipe). Sprinkle with fine herbs and garnish with Italian parsley.
