|
|
Crab Cakes with Scallops
Restaurant: The Inn at Brevard
|
|
|
|
 Aris' Pairing For This Dish: 2004 La Puerta - Torrontes |
|
Ingredients
|
|
|
2 cups Bay Scallops (in blender)
2 cups White lump crab meat
Salt to taste
Pepper to taste
1 tsp. Tabasco Sauce
3 oz. Sherry
1 teaspoon Dry Mustard
½ cup – 1 cup Mayonnaise (light)
4 tablespoons Japanese Rice bread crumbs
3 Eggs
½ cup green onions, chopped
½ cup Vidalia onions, chopped
1 tablespoon Old Bay Seafood Seasoning
2 tablespoons flat leaf parsley, chopped
For dipping crab cakes:
1 cup Morgan Mill Seasoned flour
2 eggs lightly beaten with 1 tbsp. water
2 cups (or more) Japanese Rice bread crumbs
|
 |
|
|
|
|
|
Preparation
|
|
|
Mix all ingredients.
Make small crab cakes.
Pat them.
Dip in seasoned flour, then egg wash, then bread crumbs.
Sauté in olive oil until brown on both sides.
Finish in 400 degree preheated convection oven for five minutes (8 minutes in regular oven.)
|
|
Roasted Red Pepper Coulisse Sauce for Crab Cakes |
|
|
1 can roasted red peppers
salt and pepper
|
Put roasted red peppers in blender and blend until smooth.
Add salt and pepper to taste.
Put Sauce in oven in separate sauce pan to heat while cooking crab cakes.
|
|
Comments
|
|
|
To serve, put heated sauce on a dish with one or two crab cakes and a lemon with its panties on to garnish with parsley. If you have a small fish plate, use that. |
|
|
|
|
|
|
|
