Wednesday, October 8, 2003
Bite with Belkys: Plantain Wrapped Jumbo Lump Crab Cake With Avocado Salsa
It may be a traditional New England appetizer. But the crabcakes we're whipping up tonight are like nothing you've ever tasted before.
Executive Chef: Roly Cruz-Taura
The Miami City Club at the Wachovia Financial Center
200 South Biscayne Blvd., 55th Floor
Miami, FL 33131
Wines From Spain Four Course Dinner Hosted By Bajoz
October 16, 2003 at 7pm
Call Miami City Club for info
1 lb Jumbo Lump Crab Meat
3 Tbsp Mayonnaise
1 Tbsp Creole Mustard
1 Each Whole Egg, beaten
Dash of Crystal Brand Pepper Sauce
Dash of Worcestershire Sauce
1 tsp Old Bay Brand Seasoning
1 cup bread crumbs
Olive Oil for frying
2 each Avocados, Ripe but firm
1 each Tomato, Vine Ripened
juice of 1 lime
2 Tbsp Chives, snipped
Plantains, green peeled & thinly sliced
clarified butter as needed
For the Crab Cakes:
Pick over the crab meat and make sure there are no bones. In a separate bowl combine the mayonnaise, mustard, egg, hot sauce, Worcestershire sauce and old bay seasoning. Pour this dressing over the crab and stir until well mixed. Stir in the chives and bread crumbs.
Separate into 6 even portions and shape them into thick patties. Keep in refrigerator until ready to use.
For the Plantain:
Thinly slice the plantain lengthwise using an electric slicer or a mandolin, brush each side with melted clarified butter and place on a parchment paper lined sheet pan.
You will need approximately 30 slices. Place the pan in 400? F oven and bake the plantain strips for 3 to 5 minutes until they softened but have not browned. Remove from the oven and set them aside to cool.
For the Avocado Salsa:
Dice the avocados and pour the lime juice over them in a bowl. Dice the tomatoes and add to the avocado. Mix in the chives and season with salt and pepper. Set aside until ready to use.
To assemble the Crab Cakes:
On a piece of plastic film wrap arrange 5 plantain slices crossing them like the spokes of wheel. Place the crab cake in the center and gather the edges of the plantain strips so that the entire cake is wrapped. Place the finished cakes in the refrigerator for at least 1 hour.
Heat about ½" of oil in a large skillet. When the oil is hot enough gently place the crab cakes in the pan and cook on each side until golden brown. Remove from the pan, dab them with a paper towel to dry off any oil and season them with salt and pepper. Place in the center of plate and top with avocado salsa.
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