Crab Cakes Recipe
Crab Cakes
Description: Crab cakes with an Asian vinaigrette dressingCourse: Appetizer
Added: 12/26/2011
Served at: Coral Reef Restaurant in EPCOT at Disney World
Yield:
4 servingsIngredients - Asian Vinaigrette
- 2 tablespoons coffee
- 2 tablespoons low sodium soy sauce
- 1/4 cup olive oil
- 1 tablespoon hot sesame oil (spray)
- 1/2 tablespoon honey
- Salt and pepper to taste
Ingredients - Roasted Corn Salsa
- 3/4 cup roasted corn kernels (1 to 2 ears)
- 1/4 cup diced tomato
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 2 teaspoons rice vinegar
- 2 teaspoons olive oil
- Juice from 1 lime
- Salt, pepper, and Tabasco to taste
Ingredients - Crab Cakes
- 6 tablespoons heavy cream
- 8 ounces crab claw meat
- 1 small carrot, minced
- 1 small celery stalk,minced
- 1 tablespoon bread crumbs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Pinch of crushed red pepper flakes
- Dash of Tabasco
- 1/2 teaspoon olive oil
- 10 ounces mixed greens
Directions
- Wrap ears of corn with husks removed in aluminum foil and bake in a 450 degree oven for 15 minutes.
- Set aside to cool.
- Place all vinaigrette ingredients in a jar and shake to combine.
- Set aside.
- Cut cooled corn kernels from cob and mix kernels and all other salsa ingredients together in a medium bowl.
- Season to taste and set aside.
- Preheat oven to 350 degrees.
- Bring cream to a simmer in a small skillet over medium heat, stirring frequently until reduced by half (45 minutes).
- Pat the crabmeat dry and combine with cream, carrot, celery, bread crumbs, salt, peppers, and Tabasco in a large bowl.
- Form four patties.
- Heat an ovensafe skillet over mediumhigh heat for 34 minutes.
- Carefully add olive oil.
- Fry for 1 minute, or until browned, on each side.
- Place in oven until warmed through (58 minutes).
- Serve over mixed greens tossed in Asian vinaigrette.
- Top with roastedcorn salsa.