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crab cakes for the Patriots

coffee ice cream

I made a themed dinner for Super Bowl Sunday. Crab cakes for New England and coffee ice cream for Seattle.  To be honest, I didn’t make the ice cream, I bought it but it’s the thought that counts and you’d be hard pressed to find anyone who doesn’t think “coffee” when the the think Seattle!

smoker

In the recipe, I give you instructions on how to smoke tomatoes on an outdoor grill. I actually used an indoor stove-top smoker that I own and love.

smoke rising

If you like to smoke a variety of foods, it’s a pretty good investment. You can find it HERE. If not, just keep using your grill.

crab cake

Crab Cakes with Smoked Tomato Buerre Blanc

Tomato Beurre Blanc
2 large ripe tomatoes, each cut into five slices
1/2 cup apple or hickory wood chips, soaked in warm water and drained
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 cup white wine
1 shallot, peeled and minced
1 sprig thyme
1/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter, cut into cubes

Crab Cakes
1 tablespoon olive oil
1/4 cup diced celery
1/4 cup diced onion
Salt and freshly ground pepper to taste
1  1/2 pieces firm white bread, crusts removed and bread torn into small pieces
1/3 cup mayonnaise
2 tablespoons chopped parsley
1 egg, lightly beaten
2 teaspoons Old Bay seasoning
1 pound crab meat
1 cup panko breadcrumbs
Unsalted butter, for cooking crab cakes

Microgreens

Smoked Tomato Beurre Blanc: Heat grill to high. Place soaked and drained wood chips in a foil pan. Lay the sliced tomatoes on the grill, turn the heat to medium, close the lid and smoke for about 12 minutes.

saute

Chop the tomatoes. Heat the olive oil in large heavy skillet for 4 to 5 minutes. Season with salt and pepper and set aside.

reduce wine

In a large saucepan, bring wine, shallot and thyme sprig to a simmer, reduce the liquid by half to about 2 tablespoons.

add tomatoes and cream

Add the cream and tomatoes and reduce again by about half. Remove the thyme sprig and blend the sauce until smooth, return to pan and place over low heat.

whisk in butter

Whisk in the cubed butter one cube at time.  Adjust seasoning and keep in a warm place (pouring in a thermos works great!) while you make the crab cakes.

onion and celery

Crab Cakes:  Heat olive oil in large heavy skillet, add celery and onion and sauté until translucent.  Season with salt and pepper, cool.

old bay

Combine the celery-onion mixture, bread, mayonnaise, parsley, egg and Old Bay seasoning.  Mix well with a rubber spatula.

fold in crab
Gently fold in the crab meat, trying not to break up any more than necessary.

coat cakes

Form mixture into 6 cakes. Gently coat each crab cake with the panko crumbs.

brown

Heat 2 tablespoons butter in a large heavy skillet and brown cakes on one side. Gently turn over and brown on the other side, adding more butter if needed.

crab cake

To serve, place a small pile of microgreens on each dinner plate and them place 1 or 2 crab cakes alongside. Drizzle with warm smoked tomato buerre blanc.

Makes 6 large crab cakes


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