Friday, August 6, 2010
Fantastic Cobb Salad, wonderful presentation and views of the harbor of San Diego. We also tried the crab cakes.
The Cottage Place in Flagstaff gave us a tasty crab cake recipe worth trying.
Crab Cakes with Corn Sauce page 28 Tastes & Treasures cookbook
1/2 cup marsala
2 tablespoons chopped shallots
2 teaspoons salt
1/4 teaspoon white pepper
3 cups whipping cream
1/2 cup water
1 cup roasted corn kernels or frozen roasted corn kernels, thawed
1/4 cup all purpose flour
2 tablespoons butter, melted
1 pound crab meat, shells removed and crab meat flaked
1 rib celery, chopped (about 1/2 cup)
1/4 cup chopped red bell pepper
1 cup fresh corn kernels or frozen corn kernels, thawed
1 teaspoon horseradish
1 1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon grated lemon zest
2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 cups panko (Japanese bread crumbs)
1/2 cup Clarified Butter (page 29)
For the corn sauce, bring the wine, shallots, salt and white pepper to a boil in a large saucepan. Cook until the mixture is reduced by one-half. Add the cream and water and return to a boil. Stir in the corn. Mix the flour and butter together and whisk into the boiling sauce. Reduce the heat and simmer for 20 minutes. Pour into a blender and process until pureed. Adjust the seasonings to taste and strain into a bowl. Keep warm.
For the crab cakes, combine the crab meat, celery, bell pepper, corn, horseradish, Dijon mustard, lemon juice, lemon zest, chives, salt, black pepper, cayenne pepper, 1/2 cup of the panko, 1/2 cup of the corn sauce and the eggs in a large bowl and mix thoroughly. Adjust the seasonings to taste. Divide the crab meat mixture into sixteen 2-ounce balls. Gently shape each ball into a round cake about 1/2 thick. Dredge the crab cakes in the remaining 1 1/2 cups panko, gently pressing to adhere. Heat a large skillet over high heat. Cover the bottom of the skillet with the clarified butter. Add the crab cakes and fry for 2 to 3 minutes per side or until golden brown. Drain on paper towels.
To serve, ladle 1/4 cup of the remaining corn sauce on each serving plate and plate the crab cakes in the pool of sauce.
Makes 16 appetizer-size crab cakes