Chef of the Month: Blend's Seared Crab Cakes
BATON ROUGE- Our chef of the month for June is Cody Tregre from Blend. This week he stopped by and showed News 2's John Pastorek and Rebecca Buchanan how to whip up some tasty seared crab cakes. Check out the recipe below and make sure to watch 2une In next Wednesday for Blend's last segment.
Crab Cake Mix:
3 lb quality crabmeat
4 oz chopped leek
4 oz chopped celery
3 oz chopped green onion
20 dashes Tabasco
1 oz Dijon mustard
1 tbsp Worcestershire
2 cups panko bread crumbs
2 eggs, whole
2 egg yolks
8 whole scallions
1 ½ c olive oil
Salt to taste
Red Bell Pepper Puree:
1 large shallot, diced
2 cloves garlic, sliced
12 oz tomato paste
3 c red cooking wine
2 whole red bell peppers, deseeded
Oil for sautéing, preferably something neutral (ex. vegetable, canola)
Chopped Bibb lettuce
Cracked black pepper
1 tsp chopped fresh tarragon
1 head fennel
1. To make the crab cakes, you must first make the scallion aioli. Sautee the whole scallions until slightly black. Add to blender with whole eggs and yolks. Blend, slowly adding the oil gradually, giving you a thick aioli when finished.
2. Add all crab cake ingredients to finished aioli and mix well. Season with salt and black pepper.
3. Form cakes. Heat pan to medium high heat and add oil when hot. Gently sear each side of the cakes for 1 ½ - 2 minutes each. Remove to paper towel when done to catch excess fat. Squeeze fresh lemon juice over finished cakes.
4. Toss Bibb lettuce with a spoonful of puree. Season with salt and black pepper. Place mound of tossed lettuce in the middle and put crab cakes on top. Sprinkle chopped tarragon and garnish with very thinly shaved fennel.
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